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Formation and stability of emulsions made with proteins and peptides
P.E.A. Smulders
VLAG
Research output
:
Thesis
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internal PhD, WU
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Dive into the research topics of 'Formation and stability of emulsions made with proteins and peptides'. Together they form a unique fingerprint.
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Food Science
Casein
100%
Protein Aggregation
33%
Emulsion Properties
33%
Lactoglobulin
16%
Lactalbumin
16%
Lysozyme
16%
Change in pH
16%