A mesoscale approach to design oleogels and water-in-oleogel emulsions towards saturated fat and/or caloric content reduction in foods

Eetbare w/o Pickering emulsions: a multiscale study with particles of natural origin

Lactiplantibacillus plantarum FS4722 with function of attenuating hyperuricaemia: Its isolation, potential mechanism, and application in lipid-based oleogel

Microstructural strategies towards egg replacement in bakery applications

Cocoa roasting: effect of bean variety and roasting conditions on phytochemical and flavour profile

Comparison of the performance of protein-based nanoparticles in medium and high internal phase double Pickering emulsions

Design of pea protein isolate stabilized O/W/O double emulsions.

Doctoral project Behnaz Bagheri

Doctoral project Celeste Verbeke

Investigating the microstructure and oral processing behaviour of ganaches

Investigating the role of fat crystal networks in the oral processing behavior of fat-continuous dispersions

Multiscale assessment of fat crystal networks in suspensions.

Multiscale Characterization of Fat Crystal Networks in Saturated Triglyceride Systems.

Unlocking the secrets of wheat quality: A journey with advanced spectroscopic techniques (NIRS, FTIR, Raman)

ALTERBAKE - Application possibilities of alternative cereals in the development of innovative bakery products

CropExplore - Exploration of alternative raw materials for application in the food sector

Explorative mission to University of Cuenca (Ecuador) to develop a fully fledged TEAM proposal

Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foods

Multiscale structuring of plant-based foods

NOVOBAKE: plant-based alternatives for eggs in biscuit and bakery applications

Processing of pseudocereals: nutritional and technological implications

PulseBake: Legumes and derivatives as promising ingredients in the grain and bakery sector

Structure-function relations of fat crystal networks in suspensions

Benchtop low-resolution NMR spectrometer with gradient probe.

Differential scanning calorimetry (DSC) to study interactions in complex food systems

Elucidating the structure of soft matter fat systems by multiscale analysis approach

Influence of cultivation conditions and genotype on the composition and applicablitity of wheat

Palm-O-Free

Training on quality assurance and quality control for flour fortification