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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.
Emulsifier
Engineering
100%
Emulsification
Chemical Engineering
100%
Mass Transport
Chemical Engineering
80%
Continuous Phase
Engineering
75%
Dispersed Phase
Engineering
62%
Fluid Viscosity
Engineering
62%
Mass Transfer
Food Science
50%
Surfactant
Chemical Engineering
40%
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.,
1 Jun 2017
, Wageningen:
Wageningen University
.
169 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Emulsifier
100%
Emulsification
100%
Surface Active Agent
100%
Mass Transport
80%
Continuous Phase
75%