Food Quality and Design
The mission of our group is to optimize food quality throughout the food chain by designing better foods to improve health and pleasure of the consumer and focus on the sustainability of food production systems.
Thesis at FQD
Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises
Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility
Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus