Multiscale structuring of plant-based foods Ghent University
Food industry is currently experiencing a revolution towards plant-based foods which are seen as more sustainable and healthy. However, to be able to rationally design tasty and high quality plant-based foods, a thorough understanding of the interactions between the different food components (carbohydrates, proteins, lipids) is essential. This project aims at developing a multiscale approach to investigate complex food structures with ...