Mild fractionation of plant based materials for sustainable plant based protein foods.

Food Process Engineering

Project: PhD

Status	Finished
Effective start/end date	1/09/17 → 5/10/21

1 internal PhD, WU

Soy fractionation pathways for food applications
Peng, Y., 2021, Wageningen: Wageningen University. 205 p.
Research output: Thesis › internal PhD, WU

Open Access

Heating soya proteins produces juicier and healthier vegetarian meat
Yu Peng
4/11/21 → 5/11/21
2 Media contributions
Press/Media: Expert Comment › Professional