Physics and Physical Chemistry of Foods
We integrate physics, structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new mesostructures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.
Chair holder
Latest publications
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Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 133 (2020). - ISSN 0023-6438 -
High-intensity ultrasound treatment on soy protein after selectively proteolyzing glycinin component: Physical, structural, and aggregation properties
Foods 9 (2020)6. - ISSN 2304-8158 -
Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates
Food Hydrocolloids 109 (2020). - ISSN 0268-005X