Foam properties of proteins, low molecular weight surfactants and their complexes

F.J. Lech

Research output: Thesis › internal PhD, WU

1 Finished

1 results

Finished

Formation and stability of interfaces in complex foods: Foam stability.
Lech, F., Gruppen, H., Meinders, M. & Wierenga, P.
19/09/11 → 22/01/16
Project: PhD