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 proceedingConference paper

Original languageEnglish
Title of host publicationFood emulsions and foams : Cambridge, 1999 / E. Dickinson, J.M. Rodriguez Patino. Cambridge : Royal Society of Chemistry, 1999
Pages61-69
Publication statusPublished - 1999

Cite this

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