Research Output per year
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersionsKornet, C., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J. & Meinders, M., 1 Feb 2020, In : Food Hydrocolloids. 99, 105332.
Research output: Contribution to journal › Article › Academic › peer-review
Activities per year
The effect of purification processes on the composition and functionality of mild to highly purified yellow pea fractions
10 Jul 2019
Activity: Talk or presentation › Oral presentation