Encapsulation of lipids to delay lipolysis and reduce food intake. 'From encapsulate design towards human application'

Promotie

Encapsulation of lipids to delay lipolysis and reduce food intake. 'From encapsulate design towards human application'

Promovendus MN (Meinou) Corstens MSc
Promotor prof.dr.ir. CGPH (Karin) Schroen
Copromotor CC (Claire) Berton-Carabin PhD MSc
Copromotor prof. dr. AAM Masclee (promotor)
dr. FJ Troost
Organisatie Wageningen University, Food Process Engineering
Datum

vr 6 april 2018 13:30 tot 15:00

Locatie Aula, gebouwnummer 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592