Protein functionality of components obtained using different separation methods

Also this project focusses on ingredient separation, but aims to differentiate the functionality of the various ingredients that were obtained through the use of microfluidic techniques. These allow investigations at very short time scales, which are the same time scales as would occur during large scale processing.

Contact info:

Karin Schroen - c.g.p.h.schroen@utwente.nl

Arunitha Koodaliedathil Sreeprakash