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Projects - dr.ir. LMC (Leonard) Sagis

Interface Dominated Materials

Current projects

  1. Xiaoning Zhang, Functionality of plant-based protein extracts from seeds.
  2. Ngamjit Lowithun, Rheology of waxy rice starch blends.
  3. Penghui Shen, Properties of plant-based protein-stabilized interfaces in high protein systems.
  4. Anteun de Groot, Functionality of caseins produced by yeast.
  5. Chaya Chutinara, Preparation and characterization of nano-encapsulation systems from lentil protein isolate
  6. Ziyang Ye, Development and characterization of plant-protein-based nanoparticles for the encapsulation and controlled release of bio-actives.
  7. Chonchanok Buathongjan, Functionality of Polysaccharides and Plant Proteins Mixtures in Emulsion and Foam Stabilization.
  8. Ting Li, Designing smart origami materials with bioengineered surfaces for sustainable food packaging.
  9. Shuzo Hashimoto, Emulsion stability in extrusion processes.

 

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)