Research output per year
Research output per year
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Pea protein mixtures as structuring agent in edible soft materials
Sridharan, L., 2021, Wageningen: Wageningen University. 176 p.Research output: Thesis › internal PhD, WU
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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 Access33 Citations (Scopus)
Activities
- 1 Oral presentation
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Native pea protein aggregates as stabiliser of oil-in-water emulsions
Lakshminarasimhan Sridharan (Speaker)
3 Mar 2020Activity: Talk or presentation › Oral presentation › Academic