Ghent University Academic Bibliography

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2017
- A1
- journalArticle
Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
Iris Tavernier UGent, Ashok Patel, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2017) FOOD HYDROCOLLOIDS. 65. p.107-120 Mark