Structure design in emulsions and foams: from model systems and quantitative methods to functional properties in real products and according knowledge transfer

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Please use any of these identifiers to cite or link to this item:
http://hdl.handle.net/10795/2767
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Licencee	Γεωπονικό Πανεπιστήμιο Αθηνών
Contractor	Γεωπονικό Πανεπιστήμιο Αθηνών
Contractor	Ειδικός Λογαριασμός Κονδυλίων Έρευνας Γεωπονικού Πανεπιστημίου Αθηνών
Source	International COST-conference, Action FA1001
Language	English
Date	2012
Extent	15 pages
Subject	προϊόν διατροφής
Keywords	Emulsions, Oil droplets, Creaming rate, Bulk rheology
Type	Text (Conference or workshop item (Presentation))
Project URL	http://irakleitos2.aua.gr/
Project Notes	Πράξη: ΗΡΑΚΛΕΙΤΟΣ ΙΙ Πακέτο εργασίας: