Emulsifying properties of potato peptides

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

Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

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Original language	English
Publication date	2018
Publication status	Published - 2018
Event	17th Food Colloids Conference : Application of Soft Matter Concepts - Leeds, United Kingdom Duration: 8 Apr 2018 → 11 Apr 2018 Conference number: 17

Conference	17th Food Colloids Conference : Application of Soft Matter Concepts
Number	17
Country/Territory	United Kingdom
City	Leeds
Period	08/04/2018 → 11/04/2018

Access to Document

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title = "Emulsifying properties of potato peptides",

author = "Garc{\'i}a-Moreno, {Pedro J.} and Merve Atak and Paolo Marcatili and Charlotte Jacobsen and Hansen, {Egon B.}",

year = "2018",

language = "English",

note = "17th Food Colloids Conference : Application of Soft Matter Concepts ; Conference date: 08-04-2018 Through 11-04-2018",

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TY - ABST

T1 - Emulsifying properties of potato peptides

AU - García-Moreno, Pedro J.

AU - Atak, Merve

AU - Marcatili, Paolo

AU - Jacobsen, Charlotte

AU - Hansen, Egon B.

N1 - Conference code: 17

PY - 2018

Y1 - 2018

M3 - Conference abstract for conference

T2 - 17th Food Colloids Conference : Application of Soft Matter Concepts

Y2 - 8 April 2018 through 11 April 2018

ER -