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Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems

(2010) FOOD RESEARCH INTERNATIONAL. 43(3). p.872-881
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Monoglycerides, Solid fat content, Hardness, Margarine, Water, Sponge cake, COMMERCIAL DISTILLED MONOGLYCERIDE, ALPHA-GEL STABILITY, CRYSTALLIZATION BEHAVIOR, MECHANICAL-PROPERTIES, MESOMORPHIC BEHAVIOR, PHASE-BEHAVIOR, PALM OIL, MICROSTRUCTURE, NETWORKS, METASTABILITY

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Citation

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

Chicago
Vereecken, Jeroen, Wouter Meeussen, Ans Lesaffer, and Koen Dewettinck. 2010. “Effect of Water and Monoglyceride Concentration on the Behaviour of Monoglyceride Containing Fat Systems.” Food Research International 43 (3): 872–881.
APA
Vereecken, Jeroen, Meeussen, W., Lesaffer, A., & Dewettinck, K. (2010). Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems. FOOD RESEARCH INTERNATIONAL, 43(3), 872–881.
Vancouver
1.
Vereecken J, Meeussen W, Lesaffer A, Dewettinck K. Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems. FOOD RESEARCH INTERNATIONAL. 2010;43(3):872–81.
MLA
Vereecken, Jeroen, Wouter Meeussen, Ans Lesaffer, et al. “Effect of Water and Monoglyceride Concentration on the Behaviour of Monoglyceride Containing Fat Systems.” FOOD RESEARCH INTERNATIONAL 43.3 (2010): 872–881. Print.
@article{804476,
  author       = {Vereecken, Jeroen and Meeussen, Wouter and Lesaffer, Ans and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  number       = {3},
  pages        = {872--881},
  title        = {Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems},
  url          = {http://dx.doi.org/10.1016/j.foodres.2009.12.008},
  volume       = {43},
  year         = {2010},
}

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