M. Schutyser

Wageningen University & Research

Research Areas

• Microencapsulation and Drying Processes
• Food composition and properties
• Proteins in Food Systems
• Food Drying and Modeling
• Probiotics and Fermented Foods

Papers (1)

• 2014
  Inactivation of Lactobacillus plantarum WCFS1 during spray drying and storage assessed with complementary viability determination methods.10.1016/j.foodres.2014.06.029