Institute of Process Engineering in Life SciencesFood Process Engineering

Oil droplet breakup during pressure-swirl atomization of protein stabilized emulsions

  • chair:

    Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker

  • place:

    Jahrestreffen der ProcessNetFachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne

  • Date: 2019