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.
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High Field MicroMRI Velocimetric Measurement of Quantitative Local Flow CurvesAnalytical Chemistry 92 (2020)6. - ISSN 0003-2700 - p. 4193 - 4200.
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Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gelsFood Hydrocolloids 105 (2020). - ISSN 0268-005X
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Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological propertiesFood Hydrocolloids 105 (2020). - ISSN 0268-005X