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Structuration and properties of soft foams in food systems

Objective

The research training area lies in the study of mousse stabilization by understanding its structuration and destabilization phenomena. Ways of innovation are exploring new systems with specific polysaccharides and/or proteins, using fundamental and applied physico-chemical properties, and developing pre-industrial formulations.

Call for proposal

Data not available

Coordinator

RHODIA RECHERCHES S.A.
Address
Rue De La Haie Coq 52
93300 Aubervilliers
France

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