Code
01D42114
Looptijd
01-10-2014 → 30-09-2018
Financiering
Regional and community funding: Special Research Fund
Promotor
Onderzoeksdisciplines
-
Engineering and technology
- Other materials engineering
-
Agricultural and food sciences
- Food sciences and (bio)technology
Trefwoorden
olie-structurering
emulsies
Projectomschrijving
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.