Physics and Physical Chemistry of Foods
We integrate physics, meso-structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new meso-structures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.
Physical, interfacial and foaming properties of different mung bean protein fractionsFood Hydrocolloids (2023), Volume: 143 - ISSN 0268-005X
Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein YogurtMolecules (2023), Volume: 28, Issue: 7 - ISSN 1420-3049
Protein transition investment theme : End-term report 2019-2022Wageningen: Wageningen University & Research