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Projecten - dr.ir. LMC (Leonard) Sagis

Interface Dominated Materials

Current projects

  1. Xiaoning Zhang, Functionality of plant-based protein extracts from seeds.
  2. Penghui Shen, Plant-based protein-stabilized interfaces in high protein systems.
  3. Anteun de Groot, Functionality of caseins produced by yeast.
  4. Chaya Chutinara, Nano-encapsulation systems from lentil protein isolate
  5. Ziyang Ye, Prolamin nanoparticles for encapsulation and release of bio-actives.
  6. Chonchanok Buathongjan, Functionality of Polysaccharides and Plant Proteins Mixtures in Emulsion and Foam Stabilization.
  7. Ting Li, Designing smart origami materials with bioengineered surfaces for sustainable food packaging.
  8. Xingfa Ma, Interfacial properties of lupin globulins/polysaccharides mixtures.
  9. Wanting Yin, Encapsulation systems based on various common bean proteins.
  10. Mengyue Xu, 3D/4D food printing for customizing properties and shape morphing of Meta-food.
  11. Ployfon Boonkor, Tailoring Pulse Proteins for targeted development of sustainable foods.

Selection of recent past projects

  1. Experimental and computational study of the structure and surface rheology of interfaces stabilized by block-copolymers. (Ahmad Moghimi-kheirabadi)
  2. Nonlinear surface rheology and microstructure of interfaces stabilized by complex protein extracts and their link to emulsion and foam stability (Jack Yang).
  3. Effects of interfacial microstructure and interfacial rheology on stability and physical properties of recombined dairy cream (Xilong Zhou).
  4. Functionality of enzymatically modified soy proteins in emulsion and hydrogel based encapsulation systems (Wenjie Xia).
  5. Food emulsions stabilised by synergistic blends of dairy and plant proteins (Emma Hinderink, Claire Berton-Carabin).
  6. Exploring and understanding the effect of sustainable sources and processing routes on emulsion properties (Eleni Ntone, Costas Nikiforidis).
  7. Self-assembly of gliadin and its applications in functional food (Dengfeng Peng).
  8. Emulsion stability during fast and large deformations in extrusion. (Naoya Ikenaga)
  9. Emulsion stability in extrusion processes (Shuzo Hasimoto).
  10. Rheology of waxy rice starch blends (Ngamjit Lowithun).