Aarhus University Seal / Aarhus Universitets segl

Marianne Hammershøj

Foam and emulsion properties of potato protein isolate and purified fractions

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Original languageEnglish
JournalFood Hydrocolloids
Pages (from-to)367-378
Number of pages12
Publication statusPublished - Jan 2018

    Research areas

  • Potato, protein, Patatin, Foam, Emulsion, Surface tension

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