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Conference paper

Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of small angle neutron and X-ray scattering techniques

In Neutrons & Food 2018 — 2018, pp. 36-36

By Yesiltas, Betül1,2; Torkkeli, Mika3,4; Almasy, Laszlo; Dudás, Zoltán; Wacha, András Ferenc; García Moreno, Pedro Jesús1,2; Sørensen, Ann-Dorit Moltke1,2; Jacobsen, Charlotte1,2; Knaapila, Matti3,4

From

National Food Institute, Technical University of Denmark1

Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark2

Neutrons and X-rays for Materials Physics, Department of Physics, Technical University of Denmark3

Department of Physics, Technical University of Denmark4

Language: English
Year: 2018
Pages: 36-36
Proceedings: 5th International Conference on Neutrons & Food
Types: Conference paper
ORCIDs: Yesiltas, Betül , Torkkeli, Mika , García Moreno, Pedro Jesús , Sørensen, Ann-Dorit Moltke , Jacobsen, Charlotte and Knaapila, Matti

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