Competitive adsorption of macromolecules during emulsification
Författare
Summary, in English
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2007
Språk
Engelska
Dokumenttyp
Doktorsavhandling
Förlag
Department of Food Technology, Engineering and Nutrition, Lund University
Ämne
- Food Engineering
Nyckelord
- Teknik
- Technological sciences
- Egg yolk proteins
- Competitiva adsorption
- Field Flow Fractionation
- Hydrophobically modified starch
- Emulsions
Status
Published
Handledare
ISBN/ISSN/Övrigt
- ISBN: 978-91-7422-145-9
Försvarsdatum
25 januari 2007
Försvarstid
10:30
Försvarsplats
Lecture Hall B, Centre for Chemistry and Chemical Engineering, Getingevägen 60, Lund, Sweden
Opponent
- Bernard Cabane (Professor)