Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
- Author
- Qurrotul A'yun (UGent) , Paolo Demicheli, Lorenz De Neve, Jianfeng Wu (UGent) , Mathieu Balcaen, Arima Diah Setiowati (UGent) , José Martins (UGent) , Marleen Van Troys (UGent) and Paul Van der Meeren (UGent)
- Organization
- Keywords
- Food Science, Applied Microbiology and Biotechnology, MAILLARD REACTION, MILK, ISOLATE, GLYCOSYLATION, EMULSIFIERS, PERFORMANCE, GLYCATION, WPI
Downloads
-
(...).pdf
- full text (Published version)
- |
- UGent only
- |
- |
- 1.10 MB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8687655
- MLA
- A’yun, Qurrotul, et al. “Dry Heat Induced Whey Protein-Lactose Conjugates Largely Improve the Heat Stability of O/W Emulsions.” INTERNATIONAL DAIRY JOURNAL, vol. 108, 2020, doi:10.1016/j.idairyj.2020.104736.
- APA
- A’yun, Q., Demicheli, P., De Neve, L., Wu, J., Balcaen, M., Diah Setiowati, A., … Van der Meeren, P. (2020). Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions. INTERNATIONAL DAIRY JOURNAL, 108. https://doi.org/10.1016/j.idairyj.2020.104736
- Chicago author-date
- A’yun, Qurrotul, Paolo Demicheli, Lorenz De Neve, Jianfeng Wu, Mathieu Balcaen, Arima Diah Setiowati, José Martins, Marleen Van Troys, and Paul Van der Meeren. 2020. “Dry Heat Induced Whey Protein-Lactose Conjugates Largely Improve the Heat Stability of O/W Emulsions.” INTERNATIONAL DAIRY JOURNAL 108. https://doi.org/10.1016/j.idairyj.2020.104736.
- Chicago author-date (all authors)
- A’yun, Qurrotul, Paolo Demicheli, Lorenz De Neve, Jianfeng Wu, Mathieu Balcaen, Arima Diah Setiowati, José Martins, Marleen Van Troys, and Paul Van der Meeren. 2020. “Dry Heat Induced Whey Protein-Lactose Conjugates Largely Improve the Heat Stability of O/W Emulsions.” INTERNATIONAL DAIRY JOURNAL 108. doi:10.1016/j.idairyj.2020.104736.
- Vancouver
- 1.A’yun Q, Demicheli P, De Neve L, Wu J, Balcaen M, Diah Setiowati A, et al. Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions. INTERNATIONAL DAIRY JOURNAL. 2020;108.
- IEEE
- [1]Q. A’yun et al., “Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions,” INTERNATIONAL DAIRY JOURNAL, vol. 108, 2020.
@article{8687655,
articleno = {{104736}},
author = {{A'yun, Qurrotul and Demicheli, Paolo and De Neve, Lorenz and Wu, Jianfeng and Balcaen, Mathieu and Diah Setiowati, Arima and Martins, José and Van Troys, Marleen and Van der Meeren, Paul}},
issn = {{0958-6946}},
journal = {{INTERNATIONAL DAIRY JOURNAL}},
keywords = {{Food Science,Applied Microbiology and Biotechnology,MAILLARD REACTION,MILK,ISOLATE,GLYCOSYLATION,EMULSIFIERS,PERFORMANCE,GLYCATION,WPI}},
language = {{eng}},
pages = {{9}},
title = {{Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions}},
url = {{http://dx.doi.org/10.1016/j.idairyj.2020.104736}},
volume = {{108}},
year = {{2020}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: