Emulsifying properties of ß-casein and its hydrolysates in relation to their molecular properties

P.E.A. Smulders, P.W.J.R. Caessens, P. Walstra

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Food emulsions and foams : Cambridge, 1999 / E. Dickinson, J.M. Rodriguez Patino. Cambridge : Royal Society of Chemistry, 1999
Pages	61-69
Publication status	Published - 1999

Cite this

@inproceedings{004545e46a1142adbe19a2f8945f5465,

title = "Emulsifying properties of {\ss}-casein and its hydrolysates in relation to their molecular properties",

author = "P.E.A. Smulders and P.W.J.R. Caessens and P. Walstra",

year = "1999",

language = "English",

pages = "61--69",

booktitle = "Food emulsions and foams : Cambridge, 1999 / E. Dickinson, J.M. Rodriguez Patino. Cambridge : Royal Society of Chemistry, 1999",

}

Emulsifying properties of ß-casein and its hydrolysates in relation to their molecular properties. / Smulders, P.E.A.; Caessens, P.W.J.R.; Walstra, P.
Food emulsions and foams : Cambridge, 1999 / E. Dickinson, J.M. Rodriguez Patino. Cambridge : Royal Society of Chemistry, 1999. 1999. p. 61-69.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Emulsifying properties of ß-casein and its hydrolysates in relation to their molecular properties

AU - Smulders, P.E.A.

AU - Caessens, P.W.J.R.

AU - Walstra, P.

PY - 1999

Y1 - 1999

M3 - Conference paper

SP - 61

EP - 69

BT - Food emulsions and foams : Cambridge, 1999 / E. Dickinson, J.M. Rodriguez Patino. Cambridge : Royal Society of Chemistry, 1999

ER -