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Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions

Marios Kasinos, Francine Mukarukundo, Kristof De Beuf and Paul Van Der Meeren UGent (2014) INTERNATIONAL DAIRY JOURNAL. 39(1). p.131-138
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
DENATURED WHEY PROTEINS, PROTEIN-STABILIZED EMULSIONS, RECONSTITUTED SKIM MILK, BETA-LACTOGLOBULIN-A, IN-WATER EMULSIONS, CASEIN MICELLES, ALPHA-LACTALBUMIN, VISCOELASTIC PROPERTIES, INDUCED AGGREGATION, LECITHIN ADDITION
journal title
INTERNATIONAL DAIRY JOURNAL
Int. Dairy J.
volume
39
issue
1
pages
131 - 138
Web of Science type
Article
Web of Science id
000340932000019
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.008 (2014)
JCR rank
32/123 (2014)
JCR quartile
2 (2014)
ISSN
0958-6946
DOI
10.1016/j.idairyj.2014.05.013
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
5872031
handle
http://hdl.handle.net/1854/LU-5872031
date created
2015-03-02 15:34:28
date last changed
2016-12-19 15:43:10
@article{5872031,
  author       = {Kasinos, Marios and Mukarukundo, Francine and De Beuf, Kristof and Van Der Meeren, Paul},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  keyword      = {DENATURED WHEY PROTEINS,PROTEIN-STABILIZED EMULSIONS,RECONSTITUTED SKIM MILK,BETA-LACTOGLOBULIN-A,IN-WATER EMULSIONS,CASEIN MICELLES,ALPHA-LACTALBUMIN,VISCOELASTIC PROPERTIES,INDUCED AGGREGATION,LECITHIN ADDITION},
  language     = {eng},
  number       = {1},
  pages        = {131--138},
  title        = {Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2014.05.013},
  volume       = {39},
  year         = {2014},
}

Chicago
Kasinos, Marios, Francine Mukarukundo, Kristof De Beuf, and Paul Van Der Meeren. 2014. “Anionic and Zwitterionic Phospholipids Differently Affect the Heat Coagulation of Recombined Concentrated Milk Emulsions.” International Dairy Journal 39 (1): 131–138.
APA
Kasinos, M., Mukarukundo, F., De Beuf, K., & Van Der Meeren, P. (2014). Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions. INTERNATIONAL DAIRY JOURNAL, 39(1), 131–138.
Vancouver
1.
Kasinos M, Mukarukundo F, De Beuf K, Van Der Meeren P. Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions. INTERNATIONAL DAIRY JOURNAL. 2014;39(1):131–8.
MLA
Kasinos, Marios, Francine Mukarukundo, Kristof De Beuf, et al. “Anionic and Zwitterionic Phospholipids Differently Affect the Heat Coagulation of Recombined Concentrated Milk Emulsions.” INTERNATIONAL DAIRY JOURNAL 39.1 (2014): 131–138. Print.