Emulsifying properties of potato peptides

Pedro J. García-Moreno, Merve Atak, Paolo Marcatili, Charlotte Jacobsen, Egon B. Hansen

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

149 Downloads (Pure)
Original languageEnglish
Publication date2018
Publication statusPublished - 2018
Event17th Food Colloids Conference : Application of Soft Matter Concepts - Leeds, United Kingdom
Duration: 8 Apr 201811 Apr 2018
Conference number: 17

Conference

Conference17th Food Colloids Conference : Application of Soft Matter Concepts
Number17
CountryUnited Kingdom
CityLeeds
Period08/04/201811/04/2018

Cite this

García-Moreno, P. J., Atak, M., Marcatili, P., Jacobsen, C., & Hansen, E. B. (2018). Emulsifying properties of potato peptides. Abstract from 17th Food Colloids Conference : Application of Soft Matter Concepts, Leeds, United Kingdom.