Physics and Physical Chemistry of Foods
We integrate physics, meso-structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new meso-structures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.
Latest publications
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Plant proteins and coacervation: Video abstract
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Fat replacing strategies for full-fat ice cream : Role of fat, polysaccharide structure andprotein dispersibility
Wageningen University. Promotor(en): E. Scholten, co-promotor(en): G. Sala - Wageningen: Wageningen University - ISBN: 9789464479836 -
Phase behavior in multicomponent mixtures
Frontiers in Soft Matter (2024), Volume: 3 - ISSN 2813-0499 - p. 01-09.