
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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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
Food Hydrocolloids 115 (2021). - ISSN 0268-005X -
Students bring WUR curriculum up to date: 'Why isn’t there a course on the protein transition?'
‘Waarom geen vak over eiwittransitie?’ : Studenten innoveren WUR-curriculum, Resource jrg. 15 nr. 10 p. 22-23, 2021-01-28, https://edepot.wur.nl/540506;Students bring WUR curriculum up to date: 'Why isn’t there a course on the protein transition?', Resource jrg. 15 nr. 10 p. 22-23, 2021-01-27, https://edepot.wur.nl/541571 -
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