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Functional colloids from proteins and polysaccharides for food applications

Wahyu Wijaya UGent, Ashok Patel, Arima Diah Setiowati UGent and Paul Van Der Meeren UGent (2017) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 68. p.56-69
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
keyword
Complex particles, Dry-heat conjugates, Pickering stabilization, Emulsions, Hydrogels, Oleogels, Food formulations, LOW-METHOXYL PECTIN, IMPROVED HEAT-STABILITY, IN-WATER EMULSIONS, BETA-LACTOGLOBULIN, COMPLEX COACERVATION, MAILLARD REACTION, FLUID INTERFACES, IONIC-STRENGTH, O/W EMULSIONS, ISOLATE
journal title
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Trends Food Sci. Technol.
volume
68
pages
56 - 69
Web of Science type
Review
Web of Science id
000412608900006
ISSN
0924-2244
DOI
10.1016/j.tifs.2017.08.003
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8529739
handle
http://hdl.handle.net/1854/LU-8529739
date created
2017-08-28 16:49:24
date last changed
2018-03-07 10:54:10
@article{8529739,
  author       = {Wijaya, Wahyu and Patel, Ashok and Diah Setiowati, Arima and Van Der Meeren, Paul},
  issn         = {0924-2244},
  journal      = {TRENDS IN FOOD SCIENCE \& TECHNOLOGY},
  keyword      = {Complex particles,Dry-heat conjugates,Pickering stabilization,Emulsions,Hydrogels,Oleogels,Food formulations,LOW-METHOXYL PECTIN,IMPROVED HEAT-STABILITY,IN-WATER EMULSIONS,BETA-LACTOGLOBULIN,COMPLEX COACERVATION,MAILLARD REACTION,FLUID INTERFACES,IONIC-STRENGTH,O/W EMULSIONS,ISOLATE},
  language     = {eng},
  pages        = {56--69},
  title        = {Functional colloids from proteins and polysaccharides for food applications},
  url          = {http://dx.doi.org/10.1016/j.tifs.2017.08.003},
  volume       = {68},
  year         = {2017},
}

Chicago
Wijaya, Wahyu, Ashok Patel, Arima Diah Setiowati, and Paul Van Der Meeren. 2017. “Functional Colloids from Proteins and Polysaccharides for Food Applications.” Trends in Food Science & Technology 68: 56–69.
APA
Wijaya, W., Patel, A., Diah Setiowati, A., & Van Der Meeren, P. (2017). Functional colloids from proteins and polysaccharides for food applications. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 68, 56–69.
Vancouver
1.
Wijaya W, Patel A, Diah Setiowati A, Van Der Meeren P. Functional colloids from proteins and polysaccharides for food applications. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2017;68:56–69.
MLA
Wijaya, Wahyu, Ashok Patel, Arima Diah Setiowati, et al. “Functional Colloids from Proteins and Polysaccharides for Food Applications.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 68 (2017): 56–69. Print.