Code
01D42114
Duration
01 October 2014 → 30 September 2018
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
Research disciplines
-
Engineering and technology
- Other materials engineering
-
Agricultural and food sciences
- Food sciences and (bio)technology
Keywords
emulsions
Oil structuring
Project description
The objective of this research is to generate oil continuous and water continuous emulsions using food-grade materials and further use these emulsions as templates to transform liquid oil into soft, elastic gel-like systems. These structured oil systems will then be used to replace saturated fats in food products.