The Science of Alt Protein: Modification and application of mung bean & yellow pea in plant-based foods
Webinar description
What are the applications of mung bean and yellow pea in plant-based foods? Join us on November 17th for our next Science of Alt Protein seminar where Miek Schlangen, M.Sc., of Wageningen University, will review the extraction of mung bean and yellow pea into protein-rich fractions using dry fractionation. She will also describe the functional properties of these protein-rich fractions and evaluate their use in plant-based foods. Additionally, the use of transglutaminase to improve the functional properties of mung bean and yellow peas will be discussed.
Meet the speaker
Miek Schlangen, M.Sc.
PH.D. CANDIDATE
Miek Schlangen is a GFI grantee and Ph.D. Candidate at the Food Process Engineering group at Wageningen University. Her research focuses on structuring meat analogues with next-generation ingredients.
Upcoming events
View all events
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foods
Join CEO of People for Better Food, Emilie Fitch, and GFI’s Associate Director of Market Insights, Jody Kirchner, to explore new research on the messaging strategies that effectively resonate with…
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
Building Your Alt Protein Career: Gastronomic science
Join us to learn how gastronomic science can be translated into high-impact food solutions.
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
The Business of Alt Protein: Consumer taste preferences in dairy-free products
Join GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR’s new Taste of the Industry 2026 report which benchmarks consumer taste preferences across the full dairy-free…
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
The Climate Challenge & Protein Diversification for the Global South
Food systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders, researchers, and industry experts to explore how diversified protein production…
