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

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

VLAG

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17
Publication status	Published - 1996

Cite this

@inbook{dfe00431d83d445b972771b2b5a36ef8,

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

author = "{van Aken}, G. and P. Caessens and H. Gruppen and {van Kalsbeek}, H. and A. Prins and P. Smulders and S. Visser and A. Voragen and P. Walstra and {de Wit}, J.",

year = "1996",

language = "English",

booktitle = "VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17",

}

TY - CHAP

T1 - Formation and stabilization of emulsions and foams using proteins and peptides in relation to their molecular properties.

AU - van Aken, G.

AU - Caessens, P.

AU - Gruppen, H.

AU - van Kalsbeek, H.

AU - Prins, A.

AU - Smulders, P.

AU - Visser, S.

AU - Voragen, A.

AU - Walstra, P.

AU - de Wit, J.

PY - 1996

Y1 - 1996

M3 - Abstract

BT - VLAG Congr. Als speler op agro-food kennismarkt, Wageningen (1996) Ch.17

ER -