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 → …

Research Output

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