Controlled formation of casein nanoparticles by enzymatic cross-linking: Influence of cross-linking conditions

Research output: Contribution to conferences › Poster › Contributed

Contributors

Kristin Eichelberger - , Chair of Food Engineering (Author)
Max Hirsch - , TUD Dresden University of Technology (Author)
Carolin Schmidt - , Chair of Food Engineering (Author)
Joshua Johani - , Leibniz Institute of Polymer Research Dresden, University of Stellenbosch (Author)
Albena Lederer - , Leibniz Institute of Polymer Research Dresden, University of Stellenbosch (Author)
Anja Maria Wagemans - , Chair of Food Engineering (Author)
Doris Jaros - , Chair of Food Engineering (Author)
Harald Rohm - , Chair of Food Engineering (Author)

P92

Title	20th Food Colloids Conference
Conference number	20
Duration	22 - 26 March 2026
Website	https://eventos.ugr.es/foodcolloids2026/
Degree of recognition	International event
Location	Universidad de Granada
City	Granada
Country	Spain

ORCID	/0000-0003-3146-2454/work/210355960