Food Materials Science Research Group

Organisational unit: Research Group

Organisation Profile

We characterize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in the behavior of polysaccharides in dispersed systems: their gelation and formulation into aerogels, emulsifying properties, and capacity to inhibit lipid oxidation.

Latest research outputs

  1. Functionality of spruce galactoglucomannans in oil-in-water emulsions

    Research output: Contribution to journalArticleScientificpeer-review

  2. Impact of the chemical composition of cellulosic materials on the nanofibrillation process and nanopaper properties

    Research output: Contribution to journalArticleScientificpeer-review

  3. Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel

    Research output: Contribution to journalArticleScientificpeer-review

ID: 84330152