Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061343

Principles of Structured Food Emulsions: Novel formulations and trends

H. Schubert, R. Engel, and L. Kempa

Institute of Food Process Engineering, University of Karlsruhe, Fritz-Haber-Weg 2, Geb. 30.44, 76131 Karlsruhe, Germany
First page of the article