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Emulsion stability
Muijlwijk, Kelly
(PhD candidate)
Schroen, Karin
(Promotor)
Berton-Carabin, Claire
(Co-promotor)
Food Process Engineering
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
4/02/13
→
1/06/17
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
emulsions
Physics & Astronomy
100%
interfacial tension
Physics & Astronomy
56%
coalescing
Physics & Astronomy
38%
adsorption
Physics & Astronomy
30%
proteins
Physics & Astronomy
23%
viscosity
Physics & Astronomy
20%
food
Physics & Astronomy
19%
ingredients
Physics & Astronomy
17%
Research output
Research output per year
2017
2017
2017
1
internal PhD, WU
Research output per year
Research output per year
Microfluidic methods to study emulsion formation
Muijlwijk, K.
,
2017
, Wageningen:
Wageningen University
.
169 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
emulsions
100%
interfacial tension
56%
coalescing
38%
adsorption
30%
proteins
23%