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
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…
The Science of Alt Protein: Transforming waste to fungal mycoprotein
Learn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
The Science of Alt Protein: Nature and nurture—Cell lines and media
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
