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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil

Diem Chi Doan, Iris Tavernier UGent, Sabine Danthine, Tom Rimaux and Koen Dewettinck UGent (2018) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 98(3). p.1042-1051
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
palm fat, sunflower wax, shortening, margarine, hybrid, TRANS-FATTY-ACIDS, CRYSTALLIZATION BEHAVIOR, CARDIOVASCULAR-DISEASE, EMULSION STABILITY, CANDELILLA WAX, NATURAL WAXES, SATURATED FAT, BLENDS, ORGANOGELS, MIXTURES
journal title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
J. Sci. Food Agric.
volume
98
issue
3
pages
1042 - 1051
Web of Science type
Article
Web of Science id
000419652700024
ISSN
0022-5142
DOI
10.1002/jsfa.8553
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8527350
handle
http://hdl.handle.net/1854/LU-8527350
date created
2017-07-19 16:25:33
date last changed
2018-03-06 12:16:38
@article{8527350,
  author       = {Doan, Diem Chi and Tavernier, Iris and Danthine, Sabine and Rimaux, Tom and Dewettinck, Koen},
  issn         = {0022-5142},
  journal      = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  keyword      = {palm fat,sunflower wax,shortening,margarine,hybrid,TRANS-FATTY-ACIDS,CRYSTALLIZATION BEHAVIOR,CARDIOVASCULAR-DISEASE,EMULSION STABILITY,CANDELILLA WAX,NATURAL WAXES,SATURATED FAT,BLENDS,ORGANOGELS,MIXTURES},
  language     = {eng},
  number       = {3},
  pages        = {1042--1051},
  title        = {Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil},
  url          = {http://dx.doi.org/10.1002/jsfa.8553},
  volume       = {98},
  year         = {2018},
}

Chicago
Doan, Diem Chi, Iris Tavernier, Sabine Danthine, Tom Rimaux, and Koen Dewettinck. 2018. “Physical Compatibility Between Wax Esters and Triglycerides in Hybrid Shortenings and Margarines Prepared in Rice Bran Oil.” Journal of the Science of Food and Agriculture 98 (3): 1042–1051.
APA
Doan, D. C., Tavernier, I., Danthine, S., Rimaux, T., & Dewettinck, K. (2018). Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98(3), 1042–1051.
Vancouver
1.
Doan DC, Tavernier I, Danthine S, Rimaux T, Dewettinck K. Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2018;98(3):1042–51.
MLA
Doan, Diem Chi, Iris Tavernier, Sabine Danthine, et al. “Physical Compatibility Between Wax Esters and Triglycerides in Hybrid Shortenings and Margarines Prepared in Rice Bran Oil.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 98.3 (2018): 1042–1051. Print.