Optimizing sodium-caseinate-stabilized emulsion for spray-drying

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

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragVetenskaplig

Originalspråkengelska
Titel på gästpublikationDelivery of Functionality in Complex Food Systems : Physically-Inspired Approaches from the Nanoscale to the Microscale 4th International Symposium
UtgivningsortGuelph
FörlagUniversity of Guelph
Utgivningsdatum2011
Sidor214-216
StatusPublicerad - 2011
MoE-publikationstypB3 Ej refererad artikel i konferenshandlingar
EvenemangInternational Symposium "Delivery of Functionality in Complex Food Systems - Physically-Inspired Approaches from the Nanoscale to the Microscale" - Guelph, Ontario, Kanada
Varaktighet: 21 aug 201124 aug 2011
Konferensnummer: 4

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  • 416 Livsmedelsvetenskap

Citera det här

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