Time evolution of phase separating milk protein and amylopectin mixtures

PW de Bont, CL Luengo Hendriks, GMP van Kempen, R Vreeker

Research output: Contribution to journal › Article › Scientific › peer-review

phpub 19

Keywords

@article{4b21d7493853471899bf2bb6571685df,

title = "Time evolution of phase separating milk protein and amylopectin mixtures",

keywords = "ZX CWTS 1.00 <= JFIS < 3.00",

author = "{de Bont}, PW and {Luengo Hendriks}, CL and {van Kempen}, GMP and R Vreeker",

note = "phpub 19",

year = "2004",

language = "Undefined/Unknown",

volume = "18",

pages = "1023--1031",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

number = "6",

}

TY - JOUR

T1 - Time evolution of phase separating milk protein and amylopectin mixtures

AU - de Bont, PW

AU - Luengo Hendriks, CL

AU - van Kempen, GMP

AU - Vreeker, R

N1 - phpub 19

PY - 2004

Y1 - 2004

KW - ZX CWTS 1.00 <= JFIS < 3.00

UR - http://www.ph.tn.tudelft.nl/People/albert/papers/foodhyd2004.pdf

M3 - Article

SN - 0268-005X

VL - 18

SP - 1023

EP - 1031

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 6

ER -