Study production of alternative protein/polysaccharide complex coacervate-based fibers for low-fat applications (In Kooperation mit Nestlé S.A.)
Stabilization of the blue protein-chromphore complex phycocyanin by complexation (In Kooperation mit GNT Europa GmbH)
Functional properties of less refined legume protein concentrates
Stability of red anthocyanins in fat-containing applications (In Kooperation mit GNT Europa GmbH)
Characterizing anisotropic structures in food matrices
