Yellow pea protein purification increases the viscosity of its dispersion

Research output: Contribution to conferencePosterAcademic

Original languageEnglish
Publication statusPublished - 2019
EventDelivery of Functionality 2019 - Porto, Portugal
Duration: 7 Jul 201911 Jul 2019

Seminar

SeminarDelivery of Functionality 2019
CountryPortugal
CityPorto
Period7/07/1911/07/19

Cite this

@conference{77c7a287994449139a2f2e6ad75535e3,
title = "Yellow pea protein purification increases the viscosity of its dispersion",
author = "S.H.V. Cornet and P. Venema and {van der Goot}, A.J. and J. Nijsse and {van der Linden}, E. and M.B.J. Meinders",
year = "2019",
language = "English",
note = "Delivery of Functionality 2019 ; Conference date: 07-07-2019 Through 11-07-2019",

}

Yellow pea protein purification increases the viscosity of its dispersion. / Cornet, S.H.V.; Venema, P.; van der Goot, A.J.; Nijsse, J.; van der Linden, E.; Meinders, M.B.J.

2019. Poster session presented at Delivery of Functionality 2019, Porto, Portugal.

Research output: Contribution to conferencePosterAcademic

TY - CONF

T1 - Yellow pea protein purification increases the viscosity of its dispersion

AU - Cornet, S.H.V.

AU - Venema, P.

AU - van der Goot, A.J.

AU - Nijsse, J.

AU - van der Linden, E.

AU - Meinders, M.B.J.

PY - 2019

Y1 - 2019

M3 - Poster

ER -

Cornet SHV, Venema P, van der Goot AJ, Nijsse J, van der Linden E, Meinders MBJ. Yellow pea protein purification increases the viscosity of its dispersion. 2019. Poster session presented at Delivery of Functionality 2019, Porto, Portugal.