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Microgel particles and demulsification: Influence of ionic strength on the emulsifying properties of citrus pectin

Microgel particles and demulsification: Influence of ionic strength on the emulsifying properties of citrus pectin
chair:

Schmidt, U.S., Schuchmann, H.P

place:

13th International Hydrocolloids Conference, 16. – 20. Mai 2016, Guelph, Kanada

Date: 2016