Maillard reaction-based routes for stable food emulsions

Jilu Feng

Research output: Thesis › internal PhD, WU

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Design of functional foods based on protein-polysaccharide micro/nanogel particles.
Feng, J. (PhD candidate), Fogliano, V. (Promotor), Schroen, K. (Promotor) & Berton-Carabin, C. (Co-promotor)
5/01/18 → 1/04/22
Project: PhD