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

Lech, Frederik (PhD candidate)
Gruppen, Harry (Promotor)
Meinders, Marcel (Co-promotor)
Wierenga, Peter (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	19/09/11 → 22/01/16

1 internal PhD, WU

Foam properties of proteins, low molecular weight surfactants and their complexes
Lech, F. J., 22 Jan 2016, Wageningen: Wageningen University. 122 p.
Research output: Thesis › internal PhD, WU

Open Access