Food lipid interfaces stabilized by xylan- and betaglucan -rich cereal residues

FOODLIPS - FOOD LIPid interfaces Stabilazed by xylan- and betaglucan -rich cereal residues

The FOODLIPS project valorizes agricultural side steams for hydrocolloids.

University of Helsinki FOODLIPS team: Yujie Wang, Fabio Valoppi, Kirsi S. Mikkonen (PI)

Funder: Lantmännen Research Foundation

Project duration:  01/05/2018 → 30/04/2020

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