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

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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.
@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},
}