
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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She's got it covered
Kauwen op een cover, Resource jrg. 15 nr. 9 p. 22-23, 2021-01-15, https://edepot.wur.nl/539804;She's got it covered, Resource jrg. 15 nr. 9 p. 22-23, 2021-01-14, https://edepot.wur.nl/539803 -
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators
Food Research International 140 (2021). - ISSN 0963-9969 - 10 p. -
Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
Journal of Colloid and Interface Science 583 (2021). - ISSN 0021-9797 - p. 704 - 713.