Standard
Stability of whippable oil-in-water emulsions : effect of monoglycerides on crystallization of palm kernel oil. / Munk, Merete Bøgelund; Marangoni, Alejandro G.; Ludvigsen, Hanne K.; Norn, Viggo; Knudsen, Jes Christian; Risbo, Jens; Ipsen, Richard; Andersen, Mogens Larsen.
In:
Food Research International, Vol. 54, No. 2, 2013, p. 1738-1745.
Research output: Contribution to journal › Journal article › peer-review
Harvard
Munk, MB, Marangoni, AG, Ludvigsen, HK, Norn, V, Knudsen, JC
, Risbo, J, Ipsen, R & Andersen, ML 2013, '
Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil',
Food Research International, vol. 54, no. 2, pp. 1738-1745.
https://doi.org/10.1016/j.foodres.2013.09.001APA
Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C.
, Risbo, J., Ipsen, R., & Andersen, M. L. (2013).
Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil.
Food Research International,
54(2), 1738-1745.
https://doi.org/10.1016/j.foodres.2013.09.001Vancouver
Munk MB, Marangoni AG, Ludvigsen HK, Norn V, Knudsen JC
, Risbo J et al.
Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil.
Food Research International. 2013;54(2):1738-1745.
https://doi.org/10.1016/j.foodres.2013.09.001Author
Munk, Merete Bøgelund ; Marangoni, Alejandro G. ; Ludvigsen, Hanne K. ; Norn, Viggo ; Knudsen, Jes Christian ; Risbo, Jens ; Ipsen, Richard ; Andersen, Mogens Larsen. / Stability of whippable oil-in-water emulsions : effect of monoglycerides on crystallization of palm kernel oil. In: Food Research International. 2013 ; Vol. 54, No. 2. pp. 1738-1745.
Bibtex
@article{255c93584d6b41f2a8cb19a7f56661d7,
title = "Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil",
author = "Munk, {Merete B{\o}gelund} and Marangoni, {Alejandro G.} and Ludvigsen, {Hanne K.} and Viggo Norn and Knudsen, {Jes Christian} and Jens Risbo and Richard Ipsen and Andersen, {Mogens Larsen}",
year = "2013",
doi = "10.1016/j.foodres.2013.09.001",
language = "English",
volume = "54",
pages = "1738--1745",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "2",
}
RIS
TY - JOUR
T1 - Stability of whippable oil-in-water emulsions
T2 - effect of monoglycerides on crystallization of palm kernel oil
AU - Munk, Merete Bøgelund
AU - Marangoni, Alejandro G.
AU - Ludvigsen, Hanne K.
AU - Norn, Viggo
AU - Knudsen, Jes Christian
AU - Risbo, Jens
AU - Ipsen, Richard
AU - Andersen, Mogens Larsen
PY - 2013
Y1 - 2013
U2 - 10.1016/j.foodres.2013.09.001
DO - 10.1016/j.foodres.2013.09.001
M3 - Journal article
VL - 54
SP - 1738
EP - 1745
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 2
ER -
