| Authors: |
Mortes VM; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, Netherlands., de Groot A; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, Netherlands; Laboratory of Dairy Science and Technology, Food Quality and Design group, Wageningen University, Netherlands., Chatzigiannakis E; Processing and Performance Group, Mechanical Engineering Department, Eindhoven University of Technology, PO Box 513, Eindhoven 5600MB, Netherlands; Institute of Complex Molecular Systems, Eindhoven University of Technology, PO Box 513, Eindhoven 5600MB, Netherlands., Nikolopoulos L; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, Netherlands., Bijl E; Laboratory of Dairy Science and Technology, Food Quality and Design group, Wageningen University, Netherlands., Sagis LMC; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, Netherlands. Electronic address: leonard.sagis@wur.nl. |
