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Water Contamination Emergencies: Managing the Threats
Edited by
Ulrich Borchers;
Ulrich Borchers
IWW Water Centre, Germany
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John Gray;
John Gray
Dept. for Environment, Food and Rural Affairs, UK
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Ulrich Borchers;
Ulrich Borchers
IWW Water Centre, Germany
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John Gray
John Gray
Dept. for Environment, Food and Rural Affairs, UK
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Hardback ISBN:
978-1-84973-441-7
PDF ISBN:
978-1-84973-789-0
No. of Pages:
386
Publication date:
01 Jul 2013
Book Chapter
Stabilisation of Foams By Whey Protein Gel Particles
By
A. Lazidis
Chemical Engineering Department, University of Birmingham Edgbaston B15 2TT UK
A. Lazidis
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R. D. Hancocks
Chemical Engineering Department, University of Birmingham Edgbaston B15 2TT UK
R. D. Hancocks
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F. Spyropoulos
Chemical Engineering Department, University of Birmingham Edgbaston B15 2TT UK
F. Spyropoulos
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M. Kreuß
Nestlé Product Technology Centre 3510 Konolfingen Switzerland
M. Kreuß
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R. Berrocal
Nestlé Product Technology Centre 3510 Konolfingen Switzerland
R. Berrocal
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I. T. Norton
Chemical Engineering Department, University of Birmingham Edgbaston B15 2TT UK
I. T. Norton
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Published:01 Jul 2013
Citation
A. Lazidis, R. D. Hancocks, F. Spyropoulos, M. Kreuß, R. Berrocal, I. T. Norton, 2013. "Stabilisation of Foams By Whey Protein Gel Particles", Water Contamination Emergencies: Managing the Threats, Ulrich Borchers, John Gray, K Clive Thompson, K Clive Thompson, Ulrich Borchers, John Gray
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