Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 390188
Title Microtechnologie voor minder vette mayonaise
Author(s) Dijke, K.C. van
Source Chemie Magazine 2010 (2010)1. - ISSN 1572-2996 - p. 13 - 13.
Department(s) Food Process Engineering
Publication type Article in professional journal
Publication year 2010
Keyword(s) voedseltechnologie - emulsies - emulgeren - vetemulsies - vetarme producten - microtechnieken - voedselemulsies - voeding en gezondheid - food technology - emulsions - emulsifying - fat emulsions - low fat products - microtechniques - food emulsions - nutrition and health
Categories Food Sciences (General)
Abstract De Wageningse onderzoeker dr. ir. Koen van Dijke ontwikkelde een nieuw microtechnologisch concept voor de vorming van emulsies: EDGE (Edge based Droplet Generation). Het maakt de emulsificatie beter beheersbaar en energie-efficiënter. Bovendien kunnen er dubbelemulsies mee gemaakt worden voor een romige maar toch vetarme mayonaise
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