Why do we need to stabilise proteins? What are principles behind (de)stabilisation? What are the effects of processing and ingredients on protein stability? These questions will be answered during the presentation of Els de Hoog, PhD on ‘Protein Stabilisation and Emulsification’ at the Bridge2Food Protein Course.
This presentation is part of the 11th Food Protein Course on November 8-10 organized by Bridge2Food. The Course “Food Proteins: Properties, Functionalities & Applications” is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.