Henrik PerssonFear, wet water and meringuesWelcome to another post about vegan food chemistry. Today, we will learn about why water and oil don’t mix and how we can use the…Jul 20, 20201Jul 20, 20201
Henrik PerssonProtons, proteins and tofuHow do you fold a protein, why are chemists obsessed with subatomic particles and how is this related to tofu?Jun 16, 2020Jun 16, 2020