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Food-grade particles for emulsion stabilization

Iris Tavernier (UGent) , Wahyu Wijaya (UGent) , Paul Van Der Meeren (UGent) , Koen Dewettinck (UGent) and Ashok Patel (UGent)
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Keywords
Pickering, Food-grade, Emulsions, IN-WATER EMULSIONS, INTERNAL PHASE EMULSIONS, ZEIN COLLOIDAL PARTICLES, QUINOA STARCH GRANULES, PICKERING EMULSIONS, BETA-LACTOGLOBULIN, FAT CRYSTALS, SILICA NANOPARTICLES, SOLID PARTICLES, OIL EMULSIONS

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Citation

Please use this url to cite or link to this publication:

Chicago
Tavernier, Iris, Wahyu Wijaya, Paul Van Der Meeren, Koen Dewettinck, and Ashok Patel. 2016. “Food-grade Particles for Emulsion Stabilization.” Trends in Food Science & Technology 50: 159–174.
APA
Tavernier, Iris, Wijaya, W., Van Der Meeren, P., Dewettinck, K., & Patel, A. (2016). Food-grade particles for emulsion stabilization. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 50, 159–174.
Vancouver
1.
Tavernier I, Wijaya W, Van Der Meeren P, Dewettinck K, Patel A. Food-grade particles for emulsion stabilization. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2016;50:159–74.
MLA
Tavernier, Iris, Wahyu Wijaya, Paul Van Der Meeren, et al. “Food-grade Particles for Emulsion Stabilization.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 50 (2016): 159–174. Print.
@article{7151223,
  author       = {Tavernier, Iris and Wijaya, Wahyu and Van Der Meeren, Paul and Dewettinck, Koen and Patel, Ashok},
  issn         = {0924-2244},
  journal      = {TRENDS IN FOOD SCIENCE \& TECHNOLOGY},
  keyword      = {Pickering,Food-grade,Emulsions,IN-WATER EMULSIONS,INTERNAL PHASE EMULSIONS,ZEIN COLLOIDAL PARTICLES,QUINOA STARCH GRANULES,PICKERING EMULSIONS,BETA-LACTOGLOBULIN,FAT CRYSTALS,SILICA NANOPARTICLES,SOLID PARTICLES,OIL EMULSIONS},
  language     = {eng},
  pages        = {159--174},
  title        = {Food-grade particles for emulsion stabilization},
  url          = {http://dx.doi.org/10.1016/j.tifs.2016.01.023},
  volume       = {50},
  year         = {2016},
}

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