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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Prenylated (iso)flavonoids as antimicrobial agent. Production, activity and mode of action
S (Sylvia) Kallis Angel MSc
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Intestinal health supportive effects of insect derivatives: In vitro studies towards immune activity, epithelial protection and microbiota modulation
Liyou L (Liyou) Dong MSc
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Prebiotic potential of green and black tea phenolics; Metabolite and microbiota profiling, and green biorefinery for sustainable production
Zhibin Z (Zhibin) Liu MSc
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Variation in gastrointestinal metabolization of prebiotics; learnings from human milk oligosaccharides and modified starch
Fangjie F (Fangjie) Gu MSc
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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Insights in the recalcitrance of theasinensin a to human gut microbial degradation
Journal of Agricultural and Food Chemistry 69 (2021)8. - ISSN 0021-8561 - p. 2477 - 2484. -
Configuration of active site segments in lytic polysaccharide monooxygenases steers oxidative xyloglucan degradation
: Wageningen University & Research -
TEMPO/NaClO<sub>2</sub>/NaOCl oxidation of arabinoxylans
Carbohydrate Polymers 259 (2021). - ISSN 0144-8617 - p. 1 - 10. -
Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise
Food Chemistry 334 (2021). - ISSN 0308-8146