Lasley: Developing a Method for Determining the Shelf Life of High-Protein Beverages
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Virtual presentation at the Spring 2021 University of Missouri Undergraduate Research and Creative Achievements Forum, held April 2021.
Improving the solubility and emulsification of pea protein by combined ultrasonication and complexation with pectin (Pham)
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Project category: Life Sciences,Author information: Nicholas Pham, Food Science and Nutrition, Junior, Kansas City, Missouri,Faculty mentor: Bongkosh Vardhanabhuti (Food Systems and Bioengineering),Funding source: CAFNR On Campus Research Internship,Collaborators: Nicholas Pham and Bongkosh Vardhanabhuti
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