Future Food Ingredients Design

Project: PhD

Project Details


Optimization of gelling abilities of multiple emerging and sustainable sources- plant proteins, microalgae, etc, and subsequent water removal with different technologies (freeze drying, supercritical drying). Microscopy analyses and further structure optimization of the obtained novel ingredients. Integration of the novel ingredients into the 'real food' systems.
Effective start/end date1/09/23 → …


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