Code
3F030210
Duration
01 October 2010 → 30 September 2014
Funding
Regional and community funding: Special Research Fund, Research Foundation - Flanders (FWO)
Promotor
Fellow
Research disciplines
-
Natural sciences
- Other chemical sciences
-
Medical and health sciences
- Nutrition and dietetics
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
structure development and breakdown
emulsifiers
fat crystallization
microstructure
Project description
To control the macroscopic properties of fat-based foods, thorough understanding of the underlying mechanisms and kinetics of microstructure development and breakdown is needed. It will be investigated how partial glycerides affect crystallization of different fat systems. Cryo-SEM methodologies will be developed to reveal the microstructure of the fat crystal networks. Finally, relationships between microstructure and its breakdown will be studied.