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

Project: PhD

Project Details

Effective start/end date2/10/17 → …

Research Output

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 journalArticleAcademicpeer-review

Open Access