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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) Food Structure and Functionality Forum, 2nd Symposium, Abstracts.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (meetingAbstract)
publication status
published
subject
in
Food Structure and Functionality Forum, 2nd Symposium, Abstracts
conference name
2nd Food Structure and Functionality Forum symposium
conference location
Singapore, Singapore
conference start
2016-02-28
conference end
2016-03-02
language
English
UGent publication?
yes
classification
C3
id
8534635
handle
http://hdl.handle.net/1854/LU-8534635
date created
2017-10-18 09:04:24
date last changed
2017-11-22 15:19:13
@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},
}

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.