Formation and stability of interfaces in complex foods: Foam stability.

Project: PhD

Project Details

StatusFinished
Effective start/end date19/09/1122/01/16

Research Output

  • 1 internal PhD, WU

Foam properties of proteins, low molecular weight surfactants and their complexes

Lech, F. J., 2016, Wageningen: Wageningen University. 122 p.

Research output: Thesisinternal PhD, WU

Open Access