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Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes

Wahyu Wijaya UGent, Qing Qing Sun, Paul Van Der Meeren UGent and Ashok R Patel (2017) Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (poster)
publication status
published
subject
in
Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts
conference name
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods
conference organizer
São Paulo School of Advanced Sciences (SPSAS)
conference location
São Paolo, Brazil
conference start
2017-09-25
conference end
2017-10-04
language
English
UGent publication?
yes
classification
C3
additional info
updated document is poster
copyright statement
I have retained and own the full copyright for this publication
id
8541340
handle
http://hdl.handle.net/1854/LU-8541340
date created
2017-12-12 11:01:37
date last changed
2018-01-11 09:20:14
@inproceedings{8541340,
  author       = {Wijaya, Wahyu and Sun, Qing Qing and Van Der Meeren, Paul and Patel, Ashok R},
  booktitle    = {Reverse Engineering of Processed Foods, S{\~a}o Paulo School of Advanced Sciences, Abstracts},
  language     = {eng},
  location     = {S{\~a}o Paolo, Brazil},
  title        = {Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes},
  year         = {2017},
}

Chicago
Wijaya, Wahyu, Qing Qing Sun, Paul Van Der Meeren, and Ashok R Patel. 2017. “Oleogels from High Internal Phase Emulsion Templates Stabilized by Sodium Caseinate-alginate Complexes.” In Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts.
APA
Wijaya, W., Sun, Q. Q., Van Der Meeren, P., & Patel, A. R. (2017). Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes. Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts. Presented at the São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods.
Vancouver
1.
Wijaya W, Sun QQ, Van Der Meeren P, Patel AR. Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes. Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts. 2017.
MLA
Wijaya, Wahyu, Qing Qing Sun, Paul Van Der Meeren, et al. “Oleogels from High Internal Phase Emulsion Templates Stabilized by Sodium Caseinate-alginate Complexes.” Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts. 2017. Print.