Biobased Chemistry & Technology
To expand the potential of global resources, BCT enables the transition from a fossil- based to a bio-based economy by developing efficient and sustainable (catalytic) conversion processes and sustainable materials.
Research lines
Latest news
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BCT organized the 3rd International Conference on Lipid Droplets and Oleosomes (LDO 2023) with great success
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The collaboration of the BCT group with the Campinas Synchrotron (Brazil) is highlighted by the Dutch government
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dr. ir. Akbar Asadi Tahvigh develops new membranes for portable artificial kidney
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BCT thesis market on 11, January 2023
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BCT research featured on the cover of Journal of Material Chemistry B
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BCT-the winner of the battle of WUR in WeDay
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3D printed pea proteins to mimic lard in veggie burgers
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Building blocks for a biobased future
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NWO Take-off grant for former PhD student Dimitri Karefyllakis
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Simone Verhagen receives scholarship from dr. ir. Aalt Dijkhuizen Fund
PhD defence
Marlene Führer
26th April, 16:00, Omnia
Biobased Chemistry and Technology offers projects at the BSc, MSc and PhD level. Possible projects can be found in the annual report of our group.
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Publications
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Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures
Food Hydrocolloids (2022), Volume: 122 - ISSN 0268-005X -
Protein-stabilized interfaces in multiphase food : comparing structure-function relations of plant-based and animal-based proteins
Current Opinion in Food Science (2022), Volume: 43 - ISSN 2214-7993 - p. 53-60. -
An advanced strategy for efficient recycling of bovine bone : Preparing high-valued bone powder via instant catapult steam-explosion
Food Chemistry (2022), Volume: 374 - ISSN 0308-8146 -
Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins : A comparison of legumin, vicilin and albumin protein
Food Hydrocolloids (2022), Volume: 123 - ISSN 0268-005X -
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels
Food Hydrocolloids (2022), Volume: 125 - ISSN 0268-005X