Food Chemistry
The laboratory of Food Chemistry is engaged in research and education about food chemistry. Our mission is to generate and disseminate knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods AND to develop biochemical tools in order to improve the quality and healthiness of foods and food ingredients.
Chair group holder
Our research
The Laboratory of Food Chemistry chair group generates and disseminates knowledge of the molecular properties and interactions of key food components within food and agricultural raw materials during processing and digestion of foods. We also focus on the development of biochemical tools in order to improve the quality and healthiness of food and food ingredients.
Our education
The Laboratory of Food Chemistry offers many courses, thesis projects and internships. Learn more about them.
Activities
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Biological and chemical pretreatment of grasses to overcome lignin's recalcitrance improving carbohydrate degradability
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Potential of insect proteins for food and feed. Effect of endogenous enzymes and iron-phenolic complexation Renske RH (Renske) Janssen PhD MSc
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Unicellular protein: isolation, techno-functionality and digestibility E (Emma) Teuling MSc
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Towards predicting enzymatic protein hydrolysis Y (Yuxi) Deng PhD
Research themes
Food proteins
Phytochemicals
Food carbohydrates
Lignocellulosics
Food lipids
Design of e-learning materials
Immunomodulation by food
Cereal protein technology
Technology of cereal foods digestibility
Food education at primary schools
Latest publications
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Low liquid ammonia treatment of wheat straw increased enzymatic cell wall polysaccharide degradability and decreased residual hydroxycinnamic acids
Bioresource Technology 272 (2019). - ISSN 0960-8524 - p. 288 - 299.
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Maillard induced aggregation of individual milk proteins and interactions involved
Food Chemistry 276 (2019). - ISSN 0308-8146 - p. 652 - 661.
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Mass spectrometric characterisation of avenanthramides and enhancing their production by germination of oat (Avena sativa)
Food Chemistry 277 (2019). - ISSN 0308-8146 - p. 682 - 690.
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Enzymatic fingerprinting of isomalto/malto-polysaccharides
Carbohydrate Polymers 205 (2019). - ISSN 0144-8617 - p. 279 - 286.