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  Milk emulsions: Structure and stability

Braun, K., Hanewald, A., & Vilgis, T. A. (2019). Milk emulsions: Structure and stability. Foods, 8(10): 483. doi:10.3390/foods8100483.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0004-F633-D Version Permalink: https://hdl.handle.net/21.11116/0000-0005-0FCE-4
Genre: Journal Article

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foods-08-00483-v3-2.pdf (Publisher version), 7MB
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https://hdl.handle.net/21.11116/0000-0004-F635-B
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foods-08-00483-v3-2.pdf
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Copyright Date:
2019
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MDPI
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CC By Attribution 4.0 International

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 Creators:
Braun, Katja1, 2, Author           
Hanewald, Andreas3, Author           
Vilgis, Thomas A.1, Author           
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2Department of Food Technology, University of Applied Science Fulda, Leipziger Str. 123, Fulda, 36037, Germany, ou_persistent22              
3Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society, ou_1800286              

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Language(s): eng - English
 Dates: 2019-10-11
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.3390/foods8100483
 Degree: -

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Title: Foods
Source Genre: Journal
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Publ. Info: Basel, Schweiz : MDPI
Pages: - Volume / Issue: 8 (10) Sequence Number: 483 Start / End Page: - Identifier: ISSN: 2304-8158
CoNE: https://pure.mpg.de/cone/journals/resource/2304-8158