The future of fractionation

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


Fractionating protein from other components, such as complex carbohydrates and phytochemicals, is currently required for application in plant-based foods but emerging scientific knowledge enables application of less-refined ingredients.
Original languageEnglish
Title of host publicationOur future proteins
Subtitle of host publicationA diversity of perspectives
EditorsS. Pyett, W. Jenkins, B. van Mierlo, L.M. Trindade, D. Welch, H. van Zanten
Place of PublicationAmsterdam
PublisherVU University Press
ISBN (Print)9789086598830, 9789086598823
Publication statusPublished - 2023


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