Stabilising frozen dairy mousses by low molecular weight gelatin peptides

Barbara Duquenne; Bjorn Vergauwen; Claude Capdepon; Marijn A. Boone; Thomas De Schryver; Luc Van Hoorebeke; Stephanie Van Weyenberg; Paul Stevens; Jan De Block

Stabilising frozen dairy mousses by low molecular weight gelatin peptides

Barbara Duquenne
, Bjorn Vergauwen
, Claude Capdepon
, Marijn A. Boone
, Thomas De Schryver
, Luc Van Hoorebeke
, Stephanie Van Weyenberg
, Paul Stevens
, Jan De Block

Research output: Contribution to journal › A1: Web of Science-article

Original language	English
Journal	Food Hydrocolloids
Volume	60
Pages (from-to)	317-323
ISSN	0268-005X
Publication status	Published - Apr-2016

Cite this

@article{ce8dd13cea8c48b68d10e075887d729c,

title = "Stabilising frozen dairy mousses by low molecular weight gelatin peptides",

author = "Barbara Duquenne and Bjorn Vergauwen and Claude Capdepon and Boone, \{Marijn A.\} and \{De Schryver\}, Thomas and \{Van Hoorebeke\}, Luc and \{Van Weyenberg\}, Stephanie and Paul Stevens and \{De Block\}, Jan",

year = "2016",

month = apr,

language = "English",

volume = "60",

pages = "317--323",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier Sci Ltd",

}

TY - JOUR

T1 - Stabilising frozen dairy mousses by low molecular weight gelatin peptides

AU - Duquenne, Barbara

AU - Vergauwen, Bjorn

AU - Capdepon, Claude

AU - Boone, Marijn A.

AU - De Schryver, Thomas

AU - Van Hoorebeke, Luc

AU - Van Weyenberg, Stephanie

AU - Stevens, Paul

AU - De Block, Jan

PY - 2016/4

Y1 - 2016/4

M3 - A1: Web of Science-article

SN - 0268-005X

VL - 60

SP - 317

EP - 323

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -