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个人简介
Her research priorities are food design and processing, connecting the domains of food biochemistry, food processing and material science.
When designing foods, it is paramount to understand the molecular and supramolecular properties of the ingredients, and how they interact with the other components of the matrix during processing, supply chain and consumption. By knowing such details it is possible to design more functional foods, healthier foods and high quality products, both fresh and preserved products. This will also be vital to improve or create new functional ingredients from raw materials, taking into consideration also the use of byproducts in a new, circular food economy. A better understanding of the interactions between raw materials, ingredients, alternative processing approaches, storage and distribution, will provide new tools to create more sustainable food products in the future.
When designing foods, it is paramount to understand the molecular and supramolecular properties of the ingredients, and how they interact with the other components of the matrix during processing, supply chain and consumption. By knowing such details it is possible to design more functional foods, healthier foods and high quality products, both fresh and preserved products. This will also be vital to improve or create new functional ingredients from raw materials, taking into consideration also the use of byproducts in a new, circular food economy. A better understanding of the interactions between raw materials, ingredients, alternative processing approaches, storage and distribution, will provide new tools to create more sustainable food products in the future.
研究兴趣
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Journal of Colloid and Interface Science (2024): 156-166
FOOD HYDROCOLLOIDS (2024): 109423-109423
Food Hydrocolloidspp.109811, (2024)
Journal of Food Composition and Analysis (2024): 106064
FOOD HYDROCOLLOIDS (2024): 109645
FOOD PACKAGING AND SHELF LIFE (2024): 101227
Food Research International (2024): 113987-113987
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