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Influence of the polarity of the water phase on the mesomorphic behaviour and the alpha-gel stability of a commercial distilled monoglyceride

Davy Van de Walle UGent, Patrick Goossens and Koen Dewettinck UGent (2008) FOOD RESEARCH INTERNATIONAL. 41(10). p.1020-1025
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Small angle X-ray diffraction, Wide angle X-ray diffraction, Polarized light microscopy, Polymorphism, Monoglycerides, Mesomorphism, Differential scanning microscopy, Solvents
journal title
FOOD RESEARCH INTERNATIONAL
Food Res. Int.
volume
41
issue
10
pages
1020 - 1025
publisher
Elsevier Science
place of publication
AMSTERDAM, THE NETHERLANDS
Web of Science type
Article
Web of Science id
000261485700012
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.073 (2008)
JCR rank
26/106 (2008)
JCR quartile
1 (2008)
ISSN
0963-9969
DOI
10.1016/j.foodres.2008.07.007
language
English
UGent publication?
yes
classification
A1
additional info
IDS Number: 380SO
copyright statement
I have transferred the copyright for this publication to the publisher
id
628697
handle
http://hdl.handle.net/1854/LU-628697
date created
2009-05-15 10:38:52
date last changed
2009-05-27 14:08:31
@article{628697,
  author       = {Van de Walle, Davy and Goossens, Patrick and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {Small angle X-ray diffraction,Wide angle X-ray diffraction,Polarized light microscopy,Polymorphism,Monoglycerides,Mesomorphism,Differential scanning microscopy,Solvents},
  language     = {eng},
  number       = {10},
  pages        = {1020--1025},
  publisher    = {Elsevier Science},
  title        = {Influence of the polarity of the water phase on the mesomorphic behaviour and the alpha-gel stability of a commercial distilled monoglyceride},
  url          = {http://dx.doi.org/10.1016/j.foodres.2008.07.007},
  volume       = {41},
  year         = {2008},
}

Chicago
Van de Walle, Davy, Patrick Goossens, and Koen Dewettinck. 2008. “Influence of the Polarity of the Water Phase on the Mesomorphic Behaviour and the Alpha-gel Stability of a Commercial Distilled Monoglyceride.” Food Research International 41 (10): 1020–1025.
APA
Van de Walle, D., Goossens, P., & Dewettinck, K. (2008). Influence of the polarity of the water phase on the mesomorphic behaviour and the alpha-gel stability of a commercial distilled monoglyceride. FOOD RESEARCH INTERNATIONAL, 41(10), 1020–1025.
Vancouver
1.
Van de Walle D, Goossens P, Dewettinck K. Influence of the polarity of the water phase on the mesomorphic behaviour and the alpha-gel stability of a commercial distilled monoglyceride. FOOD RESEARCH INTERNATIONAL. AMSTERDAM, THE NETHERLANDS: Elsevier Science; 2008;41(10):1020–5.
MLA
Van de Walle, Davy, Patrick Goossens, and Koen Dewettinck. “Influence of the Polarity of the Water Phase on the Mesomorphic Behaviour and the Alpha-gel Stability of a Commercial Distilled Monoglyceride.” FOOD RESEARCH INTERNATIONAL 41.10 (2008): 1020–1025. Print.