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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Diem Chi Doan, Iris Tavernier UGent, Paula Kiyomi Okuro and Koen Dewettinck UGent (2018) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 45. p.42-52
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
journal title
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Innov. Food Sci. Emerg. Technol.
volume
45
pages
42 - 52
ISSN
1466-8564
DOI
10.1016/j.ifset.2017.09.023
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8533081
handle
http://hdl.handle.net/1854/LU-8533081
date created
2017-10-03 14:52:52
date last changed
2017-11-09 14:01:04
@article{8533081,
  author       = {Doan, Diem Chi and Tavernier, Iris and Okuro, Paula Kiyomi and Dewettinck, Koen},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  language     = {eng},
  pages        = {42--52},
  title        = {Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry},
  url          = {http://dx.doi.org/10.1016/j.ifset.2017.09.023},
  volume       = {45},
  year         = {2018},
}

Chicago
Doan, Diem Chi, Iris Tavernier, Paula Kiyomi Okuro, and Koen Dewettinck. 2018. “Internal and External Factors Affecting the Crystallization, Gelation and Applicability of Wax-based Oleogels in Food Industry.” Innovative Food Science & Emerging Technologies 45: 42–52.
APA
Doan, D. C., Tavernier, I., Okuro, P. K., & Dewettinck, K. (2018). Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 45, 42–52.
Vancouver
1.
Doan DC, Tavernier I, Okuro PK, Dewettinck K. Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018;45:42–52.
MLA
Doan, Diem Chi, Iris Tavernier, Paula Kiyomi Okuro, et al. “Internal and External Factors Affecting the Crystallization, Gelation and Applicability of Wax-based Oleogels in Food Industry.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 45 (2018): 42–52. Print.