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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart Heyman UGent, Frédéric Depypere UGent, Claudia Delbaere UGent and Koen Dewettinck UGent (2010) JOURNAL OF FOOD ENGINEERING. 99(2). p.115-120
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
XANTHAN GUM, RHEOLOGICAL PROPERTIES, CORN STARCH, LOCUST BEAN GUM, GUAR GUM, FOOD, GELS, PASTES, MODEL, Bechamel sauce, White sauce, Rheology, Hydrocolloids, Modified starch, Stability
journal title
JOURNAL OF FOOD ENGINEERING
J. Food Eng.
volume
99
issue
2
pages
115 - 120
Web of Science type
Article
Web of Science id
000277547300001
JCR category
ENGINEERING, CHEMICAL
JCR impact factor
2.168 (2010)
JCR rank
26/133 (2010)
JCR quartile
1 (2010)
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2010.02.005
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
944697
handle
http://hdl.handle.net/1854/LU-944697
date created
2010-05-10 14:27:18
date last changed
2011-07-12 11:28:30
@article{944697,
  author       = {Heyman, Bart and Depypere, Fr{\'e}d{\'e}ric and Delbaere, Claudia and Dewettinck, Koen},
  issn         = {0260-8774},
  journal      = {JOURNAL OF FOOD ENGINEERING},
  keyword      = {XANTHAN GUM,RHEOLOGICAL PROPERTIES,CORN STARCH,LOCUST BEAN GUM,GUAR GUM,FOOD,GELS,PASTES,MODEL,Bechamel sauce,White sauce,Rheology,Hydrocolloids,Modified starch,Stability},
  language     = {eng},
  number       = {2},
  pages        = {115--120},
  title        = {Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2010.02.005},
  volume       = {99},
  year         = {2010},
}

Chicago
Heyman, Bart, Frédéric Depypere, Claudia Delbaere, and Koen Dewettinck. 2010. “Effects of Non-starch Hydrocolloids on the Physicochemical Properties and Stability of a Commercial Bechamel Sauce.” Journal of Food Engineering 99 (2): 115–120.
APA
Heyman, B., Depypere, F., Delbaere, C., & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce. JOURNAL OF FOOD ENGINEERING, 99(2), 115–120.
Vancouver
1.
Heyman B, Depypere F, Delbaere C, Dewettinck K. Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce. JOURNAL OF FOOD ENGINEERING. 2010;99(2):115–20.
MLA
Heyman, Bart, Frédéric Depypere, Claudia Delbaere, et al. “Effects of Non-starch Hydrocolloids on the Physicochemical Properties and Stability of a Commercial Bechamel Sauce.” JOURNAL OF FOOD ENGINEERING 99.2 (2010): 115–120. Print.