Promotie

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

Promovendus Xilong X (Xilong) Zhou MSc
Promotor dr.ir. LMC (Leonard) Sagis
Copromotor dr.ir. G (Guido) Sala
Organisatie Wageningen University, Physics and Physical Chemistry of Foods
Datum

vr 22 april 2022 13:30 tot 15:00

Locatie