Standard
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil. / Munk, Merete B.; Munk, Daniel M. E.; Gustavsson, Frida; Risbo, Jens.
I:
Journal of Food Science, Bind 83, Nr. 10, 2018, s. 2520-2526.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Munk, MB, Munk, DME, Gustavsson, F
& Risbo, J 2018, '
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil',
Journal of Food Science, bind 83, nr. 10, s. 2520-2526.
https://doi.org/10.1111/1750-3841.14296APA
Munk, M. B., Munk, D. M. E., Gustavsson, F.
, & Risbo, J. (2018).
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
Journal of Food Science,
83(10), 2520-2526.
https://doi.org/10.1111/1750-3841.14296Vancouver
Munk MB, Munk DME, Gustavsson F
, Risbo J.
Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil.
Journal of Food Science. 2018;83(10):2520-2526.
https://doi.org/10.1111/1750-3841.14296Author
Munk, Merete B. ; Munk, Daniel M. E. ; Gustavsson, Frida ; Risbo, Jens. / Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil. I: Journal of Food Science. 2018 ; Bind 83, Nr. 10. s. 2520-2526.
Bibtex
@article{cc08eaaaf8234587b1d1a152d94870f8,
title = "Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil",
keywords = "emulsion, ethylcellulose, ice cream, oleogel, structure",
author = "Munk, {Merete B.} and Munk, {Daniel M. E.} and Frida Gustavsson and Jens Risbo",
year = "2018",
doi = "10.1111/1750-3841.14296",
language = "English",
volume = "83",
pages = "2520--2526",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "10",
}
RIS
TY - JOUR
T1 - Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil
AU - Munk, Merete B.
AU - Munk, Daniel M. E.
AU - Gustavsson, Frida
AU - Risbo, Jens
PY - 2018
Y1 - 2018
KW - emulsion
KW - ethylcellulose
KW - ice cream
KW - oleogel
KW - structure
U2 - 10.1111/1750-3841.14296
DO - 10.1111/1750-3841.14296
M3 - Journal article
C2 - 30192011
VL - 83
SP - 2520
EP - 2526
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 10
ER -
