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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