Formation and stabilization of emulsions and foams using proteins and peptides in relation to their molecular properties.

G. van Aken, P. Caessens, H. Gruppen, H. van Kalsbeek, A. Prins, P. Smulders, S. Visser, A. Voragen, P. Walstra, J. de Wit

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publicationVLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17
Publication statusPublished - 1996

Cite this

van Aken, G., Caessens, P., Gruppen, H., van Kalsbeek, H., Prins, A., Smulders, P., Visser, S., Voragen, A., Walstra, P., & de Wit, J. (1996). Formation and stabilization of emulsions and foams using proteins and peptides in relation to their molecular properties. In VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17