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Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content

Jeroen Vereecken UGent, Veerle De Graef UGent, Kevin W Smith, Johan Wouters and Koen Dewettinck UGent (2010) FOOD RESEARCH INTERNATIONAL. 43(8). p.2057-2067
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
polymorphism, symmetry, triacylglycerols, trisaturated, stop-and-return DSC, PHASE-BEHAVIOR, PALM OIL, BINARY-MIXTURES, KINETICS, INTERESTERIFICATION, TRIACYLGLYCEROLS, FRACTIONATION, POP
journal title
FOOD RESEARCH INTERNATIONAL
Food Res. Int.
volume
43
issue
8
pages
2057 - 2067
Web of Science type
Article
Web of Science id
000283973500014
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.416 (2010)
JCR rank
20/124 (2010)
JCR quartile
1 (2010)
ISSN
0963-9969
DOI
10.1016/j.foodres.2010.06.008
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
979631
handle
http://hdl.handle.net/1854/LU-979631
date created
2010-06-17 09:07:27
date last changed
2016-12-19 15:47:01
@article{979631,
  author       = {Vereecken, Jeroen and De Graef, Veerle and Smith, Kevin W and Wouters, Johan and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {polymorphism,symmetry,triacylglycerols,trisaturated,stop-and-return DSC,PHASE-BEHAVIOR,PALM OIL,BINARY-MIXTURES,KINETICS,INTERESTERIFICATION,TRIACYLGLYCEROLS,FRACTIONATION,POP},
  language     = {eng},
  number       = {8},
  pages        = {2057--2067},
  title        = {Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content},
  url          = {http://dx.doi.org/10.1016/j.foodres.2010.06.008},
  volume       = {43},
  year         = {2010},
}

Chicago
Vereecken, Jeroen, Veerle De Graef, Kevin W Smith, Johan Wouters, and Koen Dewettinck. 2010. “Effect of TAG Composition on the Crystallization Behaviour of Model Fat Blends with the Same Saturated Fat Content.” Food Research International 43 (8): 2057–2067.
APA
Vereecken, Jeroen, De Graef, V., Smith, K. W., Wouters, J., & Dewettinck, K. (2010). Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content. FOOD RESEARCH INTERNATIONAL, 43(8), 2057–2067.
Vancouver
1.
Vereecken J, De Graef V, Smith KW, Wouters J, Dewettinck K. Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content. FOOD RESEARCH INTERNATIONAL. 2010;43(8):2057–67.
MLA
Vereecken, Jeroen, Veerle De Graef, Kevin W Smith, et al. “Effect of TAG Composition on the Crystallization Behaviour of Model Fat Blends with the Same Saturated Fat Content.” FOOD RESEARCH INTERNATIONAL 43.8 (2010): 2057–2067. Print.