Food emulsions stabilised by blends of plant and dairy proteins

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Schroen, Karin, Promotor Berton-Carabin, Claire, Co-promotor Sagis, Leonard, Co-promotor
Award date	1 Apr 2021
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789463956581
DOIs	https://doi.org/10.18174/537414
Publication status	Published - 2021

Access to Document

• 10.18174/537414

• Download PDF

Projects

Projects per year 2017 2021

• 1 Finished

Projects per year

• Food emulsion stabilized by synergistic blends of dairy and plant proteins

  Hinderink, E., Berton-Carabin, C., Sagis, L. & Schroen, K.

  1/04/17 → 1/04/21

  Project: PhD

Cite this

• APA
• Author
• BIBTEX
• Harvard
• Standard
• RIS
• Vancouver

Hinderink, E. B. A. (2021). Food emulsions stabilised by blends of plant and dairy proteins. Wageningen University. https://doi.org/10.18174/537414

Hinderink, Emma B.A.. / Food emulsions stabilised by blends of plant and dairy proteins. Wageningen : Wageningen University, 2021. 257 p.

@phdthesis{efb7e656cb0d4ed985d702b99e8e8f33,

title = "Food emulsions stabilised by blends of plant and dairy proteins",

author = "Hinderink, {Emma B.A.}",

note = "WU thesis 7769 Includes bibliographical references. - With summaries in English and Dutch",

year = "2021",

doi = "10.18174/537414",

language = "English",

isbn = "9789463956581",

publisher = "Wageningen University",

school = "Wageningen University",

}

Hinderink, EBA 2021, 'Food emulsions stabilised by blends of plant and dairy proteins', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/537414

Food emulsions stabilised by blends of plant and dairy proteins. / Hinderink, Emma B.A.

Wageningen : Wageningen University, 2021. 257 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Food emulsions stabilised by blends of plant and dairy proteins

AU - Hinderink, Emma B.A.

N1 - WU thesis 7769 Includes bibliographical references. - With summaries in English and Dutch

PY - 2021

Y1 - 2021

UR - https://edepot.wur.nl/537414

U2 - 10.18174/537414

DO - 10.18174/537414

M3 - internal PhD, WU

SN - 9789463956581

PB - Wageningen University

CY - Wageningen

ER -

Hinderink EBA. Food emulsions stabilised by blends of plant and dairy proteins. Wageningen: Wageningen University, 2021. 257 p. https://doi.org/10.18174/537414