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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions

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Food Science, Applied Microbiology and Biotechnology, MAILLARD REACTION, MILK, ISOLATE, GLYCOSYLATION, EMULSIFIERS, PERFORMANCE, GLYCATION, WPI

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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}},
}

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