The Roles of Proteins and Peptides in Formation and Stabilisation of Emulsions

P. Walstra

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Original languageEnglish
Title of host publicationGums and stabilisers for the Food Industry, Conference 2nd - 6th July 2001 / ed. by P.A. Williams. Vol. 11, 2002
Place of PublicationCambridge
PublisherRoyal Society of Chemistry
Pages237-244
ISBN (Print)9780854048366
Publication statusPublished - 2002

Cite this