N (Naomi) Arita Merino MSc

N (Naomi) Arita Merino MSc

Guest PhD, Promovendus

The rheological properties and crystallization behavior of milk fat (MF) are determinant factors for the processing, functionality, and characteristics of several dairy products. My Ph.D. project is focused on the structure, formation kinetics, and rheological properties of MF crystal networks. I study the mechanisms involved in the formation of MF crystal networks using different techniques such as XRD, NMR, DSC, and rheology.