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Projects - dr. SC (Stacy) Pyett

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  Next-generation cheese analogues through 3D printing and fermentation

  The quality of plant-based cheese is still far from meeting consumer expectations. The current generation of products are low in protein content, lack...
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  Fat and protein structuring for plant-based dairy

  Despite improvements in recent years, many plant-based dairy products still fail to meet consumers' expectations in sensory and nutritional quality....
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  MiBod: Microbial biomass digestibility

  The nutritional value of microbial biomass may fall short of anticipated levels owing to the cell wall's barrier effect and the presence of...

• Micro- and nano-particles of protein: their interactions in the formation of food gels

  Micro- and nano-particles of protein: their interactions in the formation of food gels - WUR Project Micro- and nano-particles of protein: their...