Protein-starch mixtures for food emulsions (sustainable food ingredients).

Biobased Chemistry and Technology

Project: PhD

Project Details

Status	Active
Effective start/end date	2/10/17 → …

1 Article

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary
Sridharan, S., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, C. V., Apr 2020, In : Food Hydrocolloids. 101, 105533.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
10 Citations (Scopus)

1 Oral presentation

Native pea protein aggregates as stabiliser of oil-in-water emulsions
Lakshminarasimhan Sridharan (Speaker)
3 Mar 2020
Activity: Talk or presentation › Oral presentation › Academic