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.
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