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Crystal stabilization of edible oil foams

Robbe Heymans (UGent), Iris Tavernier (UGent), Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)
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Keywords
Oil foam, Non-aqueous, Crystals, Edible, Applications, FOOD-GRADE PARTICLES, IN-WATER EMULSIONS, FAT CRYSTALS, SOLID PARTICLES, NONAQUEOUS FOAMS, INTERFACIAL CRYSTALLIZATION, PICKERING STABILIZATION, HYDROPHOBIC SOLUTIONS, MOLECULAR GASTRONOMY, SURFACTANT CRYSTALS

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Citation

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

Chicago
Heymans, Robbe, Iris Tavernier, Koen Dewettinck, and Paul Van Der Meeren. 2017. “Crystal Stabilization of Edible Oil Foams.” Trends in Food Science & Technology 69: 13–24.
APA
Heymans, R., Tavernier, I., Dewettinck, K., & Van Der Meeren, P. (2017). Crystal stabilization of edible oil foams. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 69, 13–24.
Vancouver
1.
Heymans R, Tavernier I, Dewettinck K, Van Der Meeren P. Crystal stabilization of edible oil foams. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2017;69:13–24.
MLA
Heymans, Robbe, Iris Tavernier, Koen Dewettinck, et al. “Crystal Stabilization of Edible Oil Foams.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 69 (2017): 13–24. Print.
@article{8529675,
  author       = {Heymans, Robbe and Tavernier, Iris and Dewettinck, Koen and Van Der Meeren, Paul},
  issn         = {0924-2244},
  journal      = {TRENDS IN FOOD SCIENCE \& TECHNOLOGY},
  keyword      = {Oil foam,Non-aqueous,Crystals,Edible,Applications,FOOD-GRADE PARTICLES,IN-WATER EMULSIONS,FAT CRYSTALS,SOLID PARTICLES,NONAQUEOUS FOAMS,INTERFACIAL CRYSTALLIZATION,PICKERING STABILIZATION,HYDROPHOBIC SOLUTIONS,MOLECULAR GASTRONOMY,SURFACTANT CRYSTALS},
  language     = {eng},
  pages        = {13--24},
  title        = {Crystal stabilization of edible oil foams},
  url          = {http://dx.doi.org/10.1016/j.tifs.2017.08.015},
  volume       = {69},
  year         = {2017},
}

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