Tailored functionalities through structure design: New food emulsions stabilised by solid lipid nanoparticles

van Osch-Schröder, Anja (PhD candidate)
Schroen, Karin (Promotor)
Berton-Carabin, Claire (Co-promotor)
Sprakel, Joris (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	1/11/15 → 10/02/20

1 internal PhD, WU

Combined physical and oxidative stability of food Pickering emulsions
Schröder, A., 10 Feb 2020, Wageningen: Wageningen University. 251 p.
Research output: Thesis › internal PhD, WU

Open Access