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 Twitter Whatsapp Linkedin Email