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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 (2016) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 50. p.159-174
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
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
journal title
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Trends Food Sci. Technol.
volume
50
pages
159 - 174
Web of Science type
Review
Web of Science id
000373549300012
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
5.191 (2016)
JCR rank
4/129 (2016)
JCR quartile
1 (2016)
ISSN
0924-2244
DOI
10.1016/j.tifs.2016.01.023
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
7151223
handle
http://hdl.handle.net/1854/LU-7151223
date created
2016-03-16 17:20:03
date last changed
2017-04-21 08:45:22
@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},
}

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.