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Protein-polysaccharide particles: a new generation of food grade emulsifier

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Keywords
low-methoxy pectin, Whey protein isolate, oil-in-water emulsion, electrostatic interaction, colloidal particles

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Citation

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Chicago
Wijaya, Wahyu, Ashok Patel, Christofora Hanny Wijaya, and Paul Van Der Meeren. 2016. “Protein-polysaccharide Particles: a New Generation of Food Grade Emulsifier.” In Applied Biological Sciences, 21st National Symposium, Abstracts.
APA
Wijaya, W., Patel, A., Wijaya, C. H., & Van Der Meeren, P. (2016). Protein-polysaccharide particles: a new generation of food grade emulsifier. Applied Biological Sciences, 21st National symposium, Abstracts. Presented at the 21st National symposium on Applied Biological Sciences (NSABS 2016).
Vancouver
1.
Wijaya W, Patel A, Wijaya CH, Van Der Meeren P. Protein-polysaccharide particles: a new generation of food grade emulsifier. Applied Biological Sciences, 21st National symposium, Abstracts. 2016.
MLA
Wijaya, Wahyu, Ashok Patel, Christofora Hanny Wijaya, et al. “Protein-polysaccharide Particles: a New Generation of Food Grade Emulsifier.” Applied Biological Sciences, 21st National Symposium, Abstracts. 2016. Print.
@inproceedings{7144480,
  author       = {Wijaya, Wahyu and Patel, Ashok and Wijaya, Christofora Hanny and Van Der Meeren, Paul},
  booktitle    = {Applied Biological Sciences, 21st National symposium, Abstracts},
  keyword      = {low-methoxy pectin,Whey protein isolate,oil-in-water emulsion,electrostatic interaction,colloidal particles},
  language     = {eng},
  location     = {Antwerp, Belgium},
  title        = {Protein-polysaccharide particles: a new generation of food grade emulsifier},
  year         = {2016},
}