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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes

(2017) FOOD HYDROCOLLOIDS. 65. p.107-120
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Keywords
Oil structuring, Soy protein, Carrageenan, Electrostatic complexation, Emulsion-templated, Oleogelation, POLYSACCHARIDE INTERACTIONS, EDIBLE OILS, ORGANOGELS, STABILITY, CHITOSAN, GELS, FAT, PH

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Citation

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Chicago
Tavernier, Iris, Ashok Patel, Paul Van Der Meeren, and Koen Dewettinck. 2017. “Emulsion-templated Liquid Oil Structuring with Soy Protein and Soy Protein : Κ-carrageenan Complexes.” Food Hydrocolloids 65: 107–120.
APA
Tavernier, Iris, Patel, A., Van Der Meeren, P., & Dewettinck, K. (2017). Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes. FOOD HYDROCOLLOIDS, 65, 107–120.
Vancouver
1.
Tavernier I, Patel A, Van Der Meeren P, Dewettinck K. Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes. FOOD HYDROCOLLOIDS. 2017;65:107–20.
MLA
Tavernier, Iris, Ashok Patel, Paul Van Der Meeren, et al. “Emulsion-templated Liquid Oil Structuring with Soy Protein and Soy Protein : Κ-carrageenan Complexes.” FOOD HYDROCOLLOIDS 65 (2017): 107–120. Print.
@article{8505130,
  author       = {Tavernier, Iris and Patel, Ashok and Van Der Meeren, Paul and Dewettinck, Koen},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  keyword      = {Oil structuring,Soy protein,Carrageenan,Electrostatic complexation,Emulsion-templated,Oleogelation,POLYSACCHARIDE INTERACTIONS,EDIBLE OILS,ORGANOGELS,STABILITY,CHITOSAN,GELS,FAT,PH},
  language     = {eng},
  pages        = {107--120},
  title        = {Emulsion-templated liquid oil structuring with soy protein and soy protein : \ensuremath{\kappa}-carrageenan complexes},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2016.11.008},
  volume       = {65},
  year         = {2017},
}

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