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

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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 Food Structure and Functionality Forum, 2nd Symposium, Abstracts.
APA
Tavernier, Iris, Dewettinck, K., & Patel, A. R. (2016). Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan. Food Structure and Functionality Forum, 2nd Symposium, Abstracts. Presented at the 2nd Food Structure and Functionality Forum symposium.
Vancouver
1.
Tavernier I, Dewettinck K, Patel AR. Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan. Food Structure and Functionality Forum, 2nd Symposium, Abstracts. 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.” Food Structure and Functionality Forum, 2nd Symposium, Abstracts. 2016. Print.
@inproceedings{8534635,
  author       = {Tavernier, Iris and Dewettinck, Koen and Patel, Ashok R},
  booktitle    = {Food Structure and Functionality Forum, 2nd Symposium, Abstracts},
  language     = {eng},
  location     = {Singapore, Singapore},
  title        = {Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with \ensuremath{\kappa}-carrageenan},
  year         = {2016},
}