Rheological properties of microfluidized oil-in-water emulsions stabilized by dairy components.

Poster (Scientific congresses and symposiums)

Vanderghem, Caroline; Danthine, Sabine; Blecker, Christophe et al.

2007 • 98th AOCS Annual meeting & expo

Peer reviewed

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https://hdl.handle.net/2268/71194

Rheological properties of microfluidized oil-in-water emulsions stabilized by dairy components.pdf

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Disciplines :

Food science

Author, co-author :

Vanderghem, Caroline ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires

Deroanne, Claude; Faculté Universitaire des Sciences Agronomiques de Gembloux - FUSAGx > Unité de Technologie des Industries agro-alimentaires

Language :

English

Title :

Rheological properties of microfluidized oil-in-water emulsions stabilized by dairy components.

Publication date :

May 2007

Event name :

98th AOCS Annual meeting & expo

Event place :

Québec, Canada

Event date :

du 13 mai 2007 au 16 mai 2007

Audience :

International

Peer reviewed :

Peer reviewed

Available on ORBi :

since 03 September 2010

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Number of downloads

161 (2 by ULiège)