Project Details
Description
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).
| Status | Finished |
|---|---|
| Effective start/end date | 01/10/2020 → 30/09/2024 |
Collaborative partners
- Technical University of Denmark (lead)
- Center for Physical Sciences and Technology
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