Institute of Process Engineering in Life SciencesFood Process Engineering

Colloidal and interfacial properties of citrus pectins and their effect on emulsion stability

  • chair:

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

  • place:

    6th International Symposium on Delivery of Functionality in Complex Food Systems, 14. – 17. Juli 2015, Paris, Frankreich

  • Date: 2015