Antioxidation and Slow Digestive Metabolism Regulation Mechanism of Diacylglycerol Structured Emulsions Stabilized by Starch–Lipid Complexes.

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

Complexation mechanism of starch and aroma compounds along with the construction and application of starch-thymol complexes

Construction of a rice protein-quercetin-soy polysaccharide ternary system and its application in carotenoid emulsion gel systems.

Construction of cellulose-polyphenol complexes and its application in carotenoid emulsion gel systems

Doctoral project Asep Wawan Permana

Doctoral project Ferre Rebry

Doctoral project Lien Vermeir

Doctoral project Maarten Verbrugghe

Doctoral project Mathieu Balcaen

Doctoral project Nauman Khalid

Doctoral project Paolo Sabatino

Doctoral project Seyed Hosseini

Doctoral project Yongjian Cai

Doctoral project Yulin Hu

Effect of cheese processing relevant conditions on the physicochemical properties of bovine casein micelles.

Emulsifying and heat stabilizing properties of dairy protein-sugar conjugates

Emulsifying and heat stabilizing properties of whey protein-lactose conjugates.

Evaluation of techno-functional properties of hen egg white and wheat gluten amyloid-like fibrils formed under food relevant conditions

Fabrication, Structural Properties, and Applications of Glycyrrhizic Acid-Based Multifunctional Hydrogels.

Heteroprotein Complex Coacervation between Soy Proteins and Lysozyme

Impact of heat induced changes on the heat stability of recombined filled evaporated milk

Performance of ethylene controlled release carriers based on V-type starch and polysaccharide.

Relationship between heat-induced protein changes in skim milk (powder) and its heat-stabilising effect in recombined evaporated milk

Relationship between the chemical composition of pea protein isolate (PPI) and the physicochemical properties of PPI-stabilised emulsions

Rennet-induced coagulation and encapsulation properties of re-assembled casein micelles: Influence of casein composition, glycosylation and phosphorylation

Study on the interaction between modified insoluble soybean fiber and milk protein in gel system and its application.

Study on the interactions between milk/soy protein and hydrophobic bioactives and their effect on the stabilization of fish-oil emulsions.

Study on the mechanism of high oil-phase emulsion systems gradually constructed by enzymatic hydrolyzed soybean fiber and its application.

The influence of processing on the functionality of low-moisture part-skim mozzarella

Towards a Better Understanding of Protein-Polysaccharide Electrostatic Interactions and Their Application in Designing Delivery Systems

Doctoral project Indria Purwantiningrum

Doctoral project Nympha De Neve

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

Research into the barrista application of plantbased drinks

Structure-function relationships of foods as complex adaptive systems: the complexity of steering sensory perception.

Baekeland Lorenz De Neve: Towards a better understanding of the link between molecular mechanisms and macroscopic effects in nanosuspension formulation

Benchtop low-resolution NMR spectrometer with gradient probe.

Controlled sorption and desorption of poorly water soluble components in nanoparticle bilayers

Design, stability and release properties of food-grade W/O/W emulsions

Doctoral Schools financing

Emulsifying and heat stabilizing properties of whey protein-sugar conjugates

Experimental study and modelling of electric field enhanced pressure filtration of aqueous liposomal disperions for improved pollutatnt removal

i-Fast: In-factory Food analytical systems and technologies

Influence of crystallization on the colloid-chemical stability and functional properties of W/O/W double emulsions

Influence of crystallization on the colloid-chemical stability and functional properties of W/O/W double emulsions

Interfacial behaviour of polyglycerol polyricinoleate (PGPR) in W/O emulsions - A molecular study

Particle engineering of protein-polysaccharide complexes for oil in water emulsion stabilization

Preparation, stabilization, characterization and application of food grade double emulsions

Quantification of interactions in enviromental engineering processes by means of densitometry and refractive index determination.

Quartz Crystal Microbalance with Dissipation (QCM-D)

Relationship between microscopic interactions and macroscopic properties of colloidal dispersions

Smart packaging films based on natural materials: Potential as sustained-release carriers and food quality indicators

The use of essential oils in water as a tool for the removal of pathogenic and spoilage microflora

Towards a better understanding of the link between molecular mechanisms and macroscopic effects in nanosuspension formulation

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

Magnetic resonance equipment for advanced materials research: molecular characterization of solid, soft, homogeneous and heterogeneous matter in the development of advanced functional materials and chemical catalysis

PROFIBFUN - Knowledge platform: tailoring food protein functionality by rational design of fibrillar structures

Relation between molecular structure and liposomal sorption of moderately soluble compounds: a high resolution and pfg-NMR study

Use of essential oils in marinades on fresh fish and meat preparations