Research Output per year
Research Output per year
Fingerprint
Dive into the research topics where Yu Peng 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
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Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate
Peng, Y., Dewi, D. P. A. P., Kyriakopoulou, K. & van der Goot, A. J., Dec 2020, In : Innovative Food Science and Emerging Technologies. 66, 102501.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Functional properties of mildly fractionated soy protein as influenced by the processing pH
Peng, Y., Kersten, N., Kyriakopoulou, K. & van der Goot, A. J., 1 Jun 2020, In : Journal of Food Engineering. 275, 109875.Research output: Contribution to journal › Article › Academic › peer-review
Open Access3 Citations (Scopus) -
Functional properties of mild fractionated soy protein as related to the processing pH
Peng, Y., Kersten, N., Kyriakopoulou, K. & van der Goot, A. J., 12 Nov 2019.Research output: Contribution to conference › Poster › Academic
Open Access
Activities
- 1 Oral presentation
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Functional Characteristics Of Mild Fractionated Soy Protein Processed At Different pH ValueTechnology
Yu Peng (Speaker), Konstantina Kyriakopoulou (Contributor), Natalie Kersten (Contributor) & Atze Jan van der Goot (Contributor)
25 Jun 2019 → 27 Jun 2019Activity: Talk or presentation › Oral presentation › Other
Projects
- 1 Active