The objective of this project is to develop and apply a new pulsed electric field-based technology to tailor new techno-functional properties of dairy proteins (whey proteins or casein micelles).
|Effective start/end date||01/10/2020 → 30/09/2024|
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.