Welcome to the blog of Food Materials Science Research Group.
We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their gelation and formulation into aerogels, emulsifying properties, and capacity to inhibit lipid oxidation.
This is where we post updates and information about what we’re working on.
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