Promotie Clustering of oil droplets in foods. Implications on rheology, tribology and sensory perception Promovendus Philipp PL (Philipp) Fuhrmann MSc Promotor dr. MA (Markus) Stiegerdr. E (Elke) Scholten Copromotor dr.ir. G (Guido) Sala Organisatie Wageningen University, Physics and Physical Chemistry of Foods Datum ma 29 juni 2020 13:30 tot 15:00 Locatie Aula, gebouwnummer 362 Twitter Whatsapp Linkedin Email