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Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan

Iris Tavernier UGent, Koen Dewettinck UGent and Ashok R. Patel (2016)
Please use this url to cite or link to this publication:
author
organization
year
type
conference (meetingAbstract)
publication status
published
place of publication
Singapore
conference name
2nd Food Structure and Functionality Symposium
conference location
Singapore
conference start
2016-02-28
conference end
2016-03-02
UGent publication?
yes
classification
U
id
8534635
handle
http://hdl.handle.net/1854/LU-8534635
date created
2017-10-18 09:04:24
date last changed
2017-10-18 09:04:34
@inproceedings{8534635,
  author       = {Tavernier, Iris and Dewettinck, Koen and Patel, Ashok R. },
  location     = {Singapore},
  title        = {Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with \ensuremath{\kappa}-carrageenan},
  year         = {2016},
}

Chicago
Tavernier, Iris, Koen Dewettinck, and Ashok R. Patel. 2016. “Improved Stabilisation of Concentrated Oil-in-water Emulsions by Complexing Soy Protein with Κ-carrageenan.” In Singapore.
APA
Tavernier, Iris, Dewettinck, K., & Patel, A. R. (2016). Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan. Presented at the 2nd Food Structure and Functionality Symposium, Singapore.
Vancouver
1.
Tavernier I, Dewettinck K, Patel AR. Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan. Singapore; 2016.
MLA
Tavernier, Iris, Koen Dewettinck, and Ashok R. Patel. “Improved Stabilisation of Concentrated Oil-in-water Emulsions by Complexing Soy Protein with Κ-carrageenan.” Singapore, 2016. Print.