Stability of whippable oil-in-water emulsions: effect of monoglycerides on crystallization of palm kernel oil

Research output: Contribution to journalJournal articleResearchpeer-review

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 journalJournal articleResearchpeer-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.2013.09.001

APA

Munk, M. B., Marangoni, A. G., Ludvigsen, H. K., Norn, V., Knudsen, J. C., Risbo, J., ... 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.2013.09.001

Vancouver

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.2013.09.001

Author

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 -

ID: 75593695