Optimizing sodium-caseinate-stabilized emulsion for spray-drying

Timo Moisio, Annelie Damerau, Riitta Partanen, Anna-Maija Lampi, Vieno Piironen, Pirkko Forssell

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientific

Original languageEnglish
Title of host publicationDelivery of Functionality in Complex Food Systems : Physically-Inspired Approaches from the Nanoscale to the Microscale 4th International Symposium
Place of PublicationGuelph
PublisherUniversity of Guelph
Publication date2011
Pages214-216
Publication statusPublished - 2011
MoE publication typeB3 Article in conference proceedings
EventInternational Symposium "Delivery of Functionality in Complex Food Systems - Physically-Inspired Approaches from the Nanoscale to the Microscale" - Guelph, Ontario, Canada
Duration: 21 Aug 201124 Aug 2011
Conference number: 4

Fields of Science

  • 416 Food Science

Cite this

Moisio, T., Damerau, A., Partanen, R., Lampi, A-M., Piironen, V., & Forssell, P. (2011). Optimizing sodium-caseinate-stabilized emulsion for spray-drying. In Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from the Nanoscale to the Microscale 4th International Symposium (pp. 214-216). Guelph: University of Guelph.