Project

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

Duration
01 August 2014 → 30 September 2019
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Analytical chemistry
    • Macromolecular and materials chemistry
  • Engineering and technology
    • Process engineering
    • Polymeric materials
  • Agricultural and food sciences
    • Food sciences and (bio)technology
Keywords
colloidal nanoparticles electrostatic complexation bioactive compound heat treatments oral consumption
 
Project description

This work aims to establish novel food emulsifiers. Hereby, stable colloidal nanoparticles will be obtained by protein-polysaccharide electrostatic complexation and heat treatment. These functional food-grade nanoparticles are expected to have some advantages over classical emulsifiers, such as being stable to oral consumption conditions, enabling the controlled release of bioactive compounds and allowing the stabilization of complex food systems.