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Synergistic interactions between lecithin and fruit wax in oleogel formation

(2018) FOOD & FUNCTION. 9(3). p.1755-1767
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Chicago
Okuro, Paula Kiyomi, Iris Tavernier, Mohd Dona Bin Sintang, Andre Skirtach, António A Vicente, Koen Dewettinck, and Rosiane L Cunha. 2018. “Synergistic Interactions Between Lecithin and Fruit Wax in Oleogel Formation.” Food & Function 9 (3): 1755–1767.
APA
Okuro, P. K., Tavernier, I., Sintang, M. D. B., Skirtach, A., Vicente, A. A., Dewettinck, K., & Cunha, R. L. (2018). Synergistic interactions between lecithin and fruit wax in oleogel formation. FOOD & FUNCTION, 9(3), 1755–1767.
Vancouver
1.
Okuro PK, Tavernier I, Sintang MDB, Skirtach A, Vicente AA, Dewettinck K, et al. Synergistic interactions between lecithin and fruit wax in oleogel formation. FOOD & FUNCTION. 2018;9(3):1755–67.
MLA
Okuro, Paula Kiyomi, Iris Tavernier, Mohd Dona Bin Sintang, et al. “Synergistic Interactions Between Lecithin and Fruit Wax in Oleogel Formation.” FOOD & FUNCTION 9.3 (2018): 1755–1767. Print.
@article{8549512,
  author       = {Okuro, Paula Kiyomi and Tavernier, Iris and Sintang, Mohd Dona Bin and Skirtach, Andre and Vicente, Ant{\'o}nio A and Dewettinck, Koen and Cunha, Rosiane L},
  issn         = {2042-6496},
  journal      = {FOOD \& FUNCTION},
  language     = {eng},
  number       = {3},
  pages        = {1755--1767},
  title        = {Synergistic interactions between lecithin and fruit wax in oleogel formation},
  url          = {http://dx.doi.org/10.1039/c7fo01775h},
  volume       = {9},
  year         = {2018},
}

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