Design of functional foods based on protein-polysaccharide micro/nanogel particles.

Feng, Jilu (PhD candidate)
Fogliano, Vincenzo (Promotor)
Schroen, Karin (Promotor)
Berton-Carabin, Claire (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	5/01/18 → 1/04/22

1 internal PhD, WU

Maillard reaction-based routes for stable food emulsions
Feng, J., 1 Apr 2022, Wageningen: Wageningen University. 245 p.
Research output: Thesis › internal PhD, WU

Open Access

Coffee extract as vegan emulsifier
Feng, J.
11/05/23 → 12/05/23
2 Media contributions
Press/Media: Research › Professional