Food emulsions stabilised by synergistic blends of plant and dairy proteins

E.B.A. Hinderink, Katharina Münch, L.M.C. Sagis, C.G.P.H. Schroen, C.C. Berton-Carabin

Research output: Contribution to conferencePosterAcademic

Original languageEnglish
Publication statusPublished - 2018
Event17th Food Colloids Conference 2018: Application of soft matter concepts - University of Leeds, Leeds, United Kingdom
Duration: 8 Apr 201811 Apr 2018

Conference

Conference17th Food Colloids Conference 2018
CountryUnited Kingdom
CityLeeds
Period8/04/1811/04/18

Cite this

Hinderink, E. B. A., Münch, K., Sagis, L. M. C., Schroen, C. G. P. H., & Berton-Carabin, C. C. (2018). Food emulsions stabilised by synergistic blends of plant and dairy proteins. Poster session presented at 17th Food Colloids Conference 2018, Leeds, United Kingdom.