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.
Chair holder (a.i.)
Thesis at FQD
Social media
News
PhD defences
Publication list
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Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises
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Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility
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Hydrolysis improves the inhibition efficacy of bovine lactoferrin against infection by SARS-CoV-2 pseudovirus
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