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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Interfacial viscoelasticity and aging effect on droplet formation and breakup
Food Hydrocolloids 103 (2020). - ISSN 0268-005X
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Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level
Food Hydrocolloids 102 (2020). - ISSN 0268-005X - 10 p.
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Second order virial coefficients from phase diagrams
Food Hydrocolloids 101 (2020). - ISSN 0268-005X - 16 p.