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Sustainable plant fractionation: Dry and hybrid fractionation of barley, maize and pulses.
Wetterauw, Koen
(PhD candidate)
Boom, Remko
(Promotor)
Schutyser, Maarten
(Promotor)
van der Linden, Erik
(Promotor)
Venema, Paul
(Co-promotor)
Food Process Engineering
Physics and Physical Chemistry of Foods
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/10/21
→
5/03/26
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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.
Starch
Food Science
100%
Plant-Based Food
Food Science
66%
Sustainable Diets
Food Science
33%
Chickpea
Food Science
33%
Mung Bean
Food Science
33%
Pea
Food Science
33%
Research output
Research output per year
2026
2026
2026
1
internal PhD, WU
Research output per year
Research output per year
Rational design of dry fractionation : a deconvoluted approach
Wetterauw, K.,
5 Mar 2026
, Wageningen:
Wageningen University
.
214 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Starch
100%
Plant-Based Food
66%
Pea
33%
Mung Bean
33%
Chickpea
33%