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Stabilization of oil-in-water emulsions by whey protein isolate-low methoxyl pectin complexes

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Chicago
Wijaya, Wahyu, Ashok Patel, Christofora Hanny Wijaya, and Paul Van Der Meeren. 2016. “Stabilization of Oil-in-water Emulsions by Whey Protein Isolate-low Methoxyl Pectin Complexes.” In Food Colloids, 16th Conference, Abstract Book.
APA
Wijaya, W., Patel, A., Wijaya, C. H., & Van Der Meeren, P. (2016). Stabilization of oil-in-water emulsions by whey protein isolate-low methoxyl pectin complexes. Food Colloids, 16th Conference, Abstract book. Presented at the 16th Food Colloids conference.
Vancouver
1.
Wijaya W, Patel A, Wijaya CH, Van Der Meeren P. Stabilization of oil-in-water emulsions by whey protein isolate-low methoxyl pectin complexes. Food Colloids, 16th Conference, Abstract book. 2016.
MLA
Wijaya, Wahyu, Ashok Patel, Christofora Hanny Wijaya, et al. “Stabilization of Oil-in-water Emulsions by Whey Protein Isolate-low Methoxyl Pectin Complexes.” Food Colloids, 16th Conference, Abstract Book. 2016. Print.
@inproceedings{7280748,
  author       = {Wijaya, Wahyu and Patel, Ashok and Wijaya, Christofora Hanny and Van Der Meeren, Paul},
  booktitle    = {Food Colloids, 16th Conference, Abstract book},
  language     = {eng},
  location     = {Wageningen, The Netherlands},
  title        = {Stabilization of oil-in-water emulsions by whey protein isolate-low methoxyl pectin complexes},
  year         = {2016},
}