
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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Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in Solution
Molecules 26 (2021)6. - ISSN 1420-3049 - 29 p. -
LCST polymers with UCST behavior
Soft Matter 17 (2021)8. - ISSN 1744-683X - p. 2132 - 2141. -
Substitution of whey protein by pea protein is facilitated by specific fractionation routes
Food Hydrocolloids 117 (2021). - ISSN 0268-005X - 11 p.