Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques

Betül Yesiltas; Mika Torkkeli; Laszlo Almasy; Zoltán Dudás; András Ferenc Wacha; Pedro Jesús García Moreno; Ann-Dorit Moltke Sørensen; Charlotte Jacobsen; Matti Knaapila

Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques

Betül Yesiltas^*
, Mika Torkkeli
, Laszlo Almasy
, Zoltán Dudás
, András Ferenc Wacha
, Pedro Jesús García Moreno
, Ann-Dorit Moltke Sørensen
, Charlotte Jacobsen
, Matti Knaapila

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

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Original language	English
Title of host publication	Neutrons & Food 2018
Place of Publication	Sydney, Australia
Publication date	2018
Pages	36-36
Publication status	Published - 2018
Event	5th International Conference on Neutrons & Food - Sydney, Australia Duration: 16 Oct 2018 → 19 Oct 2018 Conference number: 5

Conference

Conference	5th International Conference on Neutrons & Food
Number	5
Country/Territory	Australia
City	Sydney
Period	16/10/2018 → 19/10/2018

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Yesiltas, B., Torkkeli, M., Almasy, L., Dudás, Z., Wacha, A. F., García Moreno, P. J., Sørensen, A.-D. M., Jacobsen, C., & Knaapila, M. (2018). Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques. In Neutrons & Food 2018 (pp. 36-36).

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title = "Interface structure of 70\% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques",

author = "Bet{\"u}l Yesiltas and Mika Torkkeli and Laszlo Almasy and Zolt{\'a}n Dud{\'a}s and Wacha, \{Andr{\'a}s Ferenc\} and \{Garc{\'i}a Moreno\}, \{Pedro Jes{\'u}s\} and S{\o}rensen, \{Ann-Dorit Moltke\} and Charlotte Jacobsen and Matti Knaapila",

year = "2018",

language = "English",

pages = "36--36",

booktitle = "Neutrons \& Food 2018",

note = " 5th International Conference on Neutrons \& Food ; Conference date: 16-10-2018 Through 19-10-2018",

}

Yesiltas, B, Torkkeli, M, Almasy, L, Dudás, Z, Wacha, AF, García Moreno, PJ, Sørensen, A-DM , Jacobsen, C & Knaapila, M 2018, Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques. in Neutrons & Food 2018. Sydney, Australia, pp. 36-36, 5th International Conference on Neutrons & Food, Sydney, Australia, 16/10/2018.

Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques. / Yesiltas, Betül; Torkkeli, Mika; Almasy, Laszlo et al.
Neutrons & Food 2018. Sydney, Australia, 2018. p. 36-36.

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

TY - ABST

T1 - Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques

AU - Yesiltas, Betül

AU - Torkkeli, Mika

AU - Almasy, Laszlo

AU - Dudás, Zoltán

AU - Wacha, András Ferenc

AU - García Moreno, Pedro Jesús

AU - Sørensen, Ann-Dorit Moltke

AU - Jacobsen, Charlotte

AU - Knaapila, Matti

N1 - Conference code: 5

PY - 2018

Y1 - 2018

M3 - Conference abstract in proceedings

SP - 36

EP - 36

BT - Neutrons & Food 2018

CY - Sydney, Australia

T2 - 5th International Conference on Neutrons & Food

Y2 - 16 October 2018 through 19 October 2018

ER -