Competitive adsorption of macromolecules during emulsification
Author
Summary, in English
Department/s
- Department of Food Technology, Engineering and Nutrition
Publishing year
2007
Language
English
Document type
Dissertation
Publisher
Department of Food Technology, Engineering and Nutrition, Lund University
Topic
- Food Engineering
Keywords
- Teknik
- Technological sciences
- Egg yolk proteins
- Competitiva adsorption
- Field Flow Fractionation
- Hydrophobically modified starch
- Emulsions
Status
Published
Supervisor
ISBN/ISSN/Other
- ISBN: 978-91-7422-145-9
Defence date
25 January 2007
Defence time
10:30
Defence place
Lecture Hall B, Centre for Chemistry and Chemical Engineering, Getingevägen 60, Lund, Sweden
Opponent
- Bernard Cabane (Professor)