PhD defence

Interfacial Properties of Dairy Ingredients: Role of Various Protein Fractions and Emulsifier Crystals

PhD candidate Xilong X (Xilong) Zhou MSc
Promotor dr.ir. LMC (Leonard) Sagis
Co-promotor dr.ir. G (Guido) Sala
Organisation Wageningen University, Physics and Physical Chemistry of Foods
Date

Fri 22 April 2022 13:30 to 15:00

Venue