Statistics
Publications
1
Citations
21
H-Index
1
Active since
2016
Affiliations
Ghent University(Current)
Claude Capdepon is an author at Ghent University specializing in casein stability, milk protein hydrolysates, and dairy product preservation.
Publications per year
2016–2016
1
1
Stabilising frozen dairy mousses by low molecular weight gelatin peptides
Barbara Duquenne, Bjorn Vergauwen, Claude Capdepon et al. · Food Hydrocolloids · 2016 · 21 citations
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