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Imprint
Educate the texturing mechanisms during wet extrusion of soybean and pea protein with special consideration biothermofluid dynamic and protein chemical aspects based on experimental and numerical investigations
Project
Project code: AiF 18727 N
Contract period: 01.01.2015
- 31.12.2018
Budget: 690,590 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
Funding programme
Excutive institution
Participating institutions
- Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering (LVT)
- Institute of Food Technology and Food Chemistry
- German Institute of Food Technology (DIL)
- Association for the Promotion of Plant Innovation (GFPi)
- Verband Deutscher Maschinen- und Anlagenbau e.V. (VDMA)
- Verband der deutschen Getreideverarbeiter und Stärkehersteller e.V. (VDGS)
- ENTEX Rust & Mitschke GmbH
