20172020

Research output per year

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Fingerprint Dive into the research topics where Lakshminarasimhan Sridharan is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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Research Output

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

Sridharan, S., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, C. V., Apr 2020, In : Food Hydrocolloids. 101, 105533.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • The case of pea flour as emulsifier: Is protein purification necessary?

    Sridharan, L., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, K., 11 Sep 2019.

    Research output: Contribution to conferencePosterAcademic

    The case of pea flour as emulsifier: Protein Purification unnecessary?

    Sridharan, L., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, K., 11 Sep 2019.

    Research output: Contribution to conferencePosterAcademic

    Characterisation of rapeseed oil bodies in natural dispersions and dried powders

    Fryganas, C., di Bari, V., Sridharan, L., Bitter, J. H. & Nikiforidis, K., 16 Oct 2018.

    Research output: Contribution to conferenceAbstractAcademic

    Characterisation of rapeseed oil bodies in natural dispersions and dried powders

    Fryganas, C., di Bari, V., Sridharan, L., Bitter, J. H. & Nikiforidis, K., 5 Dec 2018.

    Research output: Contribution to conferencePosterAcademic

    Activities

    • 1 Oral presentation

    Protein-starch mixtures from yellow peas for food emulsions

    Lakshminarasimhan Sridharan (Speaker)

    11 Apr 2018

    Activity: Talk or presentationOral presentation

    Projects