Miek Schlangen, MSc

Food Science

1. Vegetable Protein 100%
2. Meat Analog 93%
3. Mung Bean 65%
4. Rheological Parameters 54%
5. Pectin 53%
6. High Moisture Extrusion 48%
7. Soy Protein 46%
8. Pea Protein Isolate 41%
9. Protein Glutamine Gamma Glutamyltransferase 36%
10. Starch 29%
11. Pea 24%
12. Protein Isolates 23%
13. Plant-Based Meat 18%
14. Water Holding Capacity 18%
15. Protein Content 18%
16. Food Hydrocolloids 18%
17. Cowpea 18%
18. Shear Cell Technology 12%
19. Industrial Relevance 10%
20. Extrusion Processing 10%
21. Scanning Electron Microscopy 9%
22. Starch Granule 9%
23. Food Applications 9%
24. Plant-Based Meat Analogues 7%
25. Confocal Microscopy 6%
26. Dairy Product 6%
27. Mechanical Property of Food 6%
28. Large Amplitude Oscillatory Shear 6%
29. Hydrothermal Processing 6%
30. Prepared Food 6%