Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions

G.A. van Aken, T. van Vliet

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

Original language	English
Title of host publication	Food Colloids : Fundamentals of Formulation, Potsdam, Duitsland 2000
Editors	Erik Dickinson, Reinhard Miller
Place of Publication	Cambridge
Publisher	Royal Society of Chemistry
Pages	125-132
ISBN (Print)	9780854048502
Publication status	Published - 2001

Cite this

@inbook{91313395fd564cb58f49abc1209495bb,

title = "Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions",

author = "{van Aken}, G.A. and {van Vliet}, T.",

year = "2001",

language = "English",

isbn = "9780854048502",

pages = "125--132",

editor = "Erik Dickinson and Reinhard Miller",

booktitle = "Food Colloids : Fundamentals of Formulation, Potsdam, Duitsland 2000",

publisher = "Royal Society of Chemistry",

}

TY - CHAP

T1 - Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions

AU - van Aken, G.A.

AU - van Vliet, T.

PY - 2001

Y1 - 2001

M3 - Chapter

SN - 9780854048502

SP - 125

EP - 132

BT - Food Colloids : Fundamentals of Formulation, Potsdam, Duitsland 2000

A2 - Dickinson, Erik

A2 - Miller, Reinhard

PB - Royal Society of Chemistry

CY - Cambridge

ER -