Emulsions: properties and preparation methods

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Original languageEnglish
Title of host publicationFood product design. An integrated approach
EditorsA.R. Linnemann, C.G.P.H. Schroën, M.A.J.S. van Boekel
Place of PublicationWageningen
PublisherWageningen Academic Publishers
Pages151-196
Number of pages288
ISBN (Print)9789086861736
Publication statusPublished - 2011

Cite this

Schroën, C. G. P. H., & Boom, R. M. (2011). Emulsions: properties and preparation methods. In A. R. Linnemann, C. G. P. H. Schroën, & M. A. J. S. van Boekel (Eds.), Food product design. An integrated approach (pp. 151-196). Wageningen: Wageningen Academic Publishers.
Schroën, C.G.P.H. ; Boom, R.M. / Emulsions: properties and preparation methods. Food product design. An integrated approach. editor / A.R. Linnemann ; C.G.P.H. Schroën ; M.A.J.S. van Boekel. Wageningen : Wageningen Academic Publishers, 2011. pp. 151-196
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Schroën, CGPH & Boom, RM 2011, Emulsions: properties and preparation methods. in AR Linnemann, CGPH Schroën & MAJS van Boekel (eds), Food product design. An integrated approach. Wageningen Academic Publishers, Wageningen, pp. 151-196.

Emulsions: properties and preparation methods. / Schroën, C.G.P.H.; Boom, R.M.

Food product design. An integrated approach. ed. / A.R. Linnemann; C.G.P.H. Schroën; M.A.J.S. van Boekel. Wageningen : Wageningen Academic Publishers, 2011. p. 151-196.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

TY - CHAP

T1 - Emulsions: properties and preparation methods

AU - Schroën, C.G.P.H.

AU - Boom, R.M.

PY - 2011

Y1 - 2011

M3 - Chapter

SN - 9789086861736

SP - 151

EP - 196

BT - Food product design. An integrated approach

A2 - Linnemann, A.R.

A2 - Schroën, C.G.P.H.

A2 - van Boekel, M.A.J.S.

PB - Wageningen Academic Publishers

CY - Wageningen

ER -

Schroën CGPH, Boom RM. Emulsions: properties and preparation methods. In Linnemann AR, Schroën CGPH, van Boekel MAJS, editors, Food product design. An integrated approach. Wageningen: Wageningen Academic Publishers. 2011. p. 151-196