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