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个人简介
Sheyma Khemiri, Biochemical food engineer, MSc in Food Science and Technology and a PhD in Biological Engineering. Postdoctoral researcher in the LEAF-Food and Feed Group.
Research work in collaboration with food companies, currently taking an active role in the “VIIA FOOD” project within the section dedicated to the “Development of new food products with alternative proteins.” The key activities include the assessment of the functional properties of macromolecules; the development of new food products; the evaluation of the rheological behavior of different food matrices and relations with the structural composition with a focus on the use of microalgae biomass, as a sustainable ingredient, but also other food industry by-products for the development of high added-value products. Has over six years of experience working on different microalgae-based projects focusing on the production of high value biomass for various applications. Published eleven peer- reviewed articles; six among which being related to microalgae cultivation, harvesting, characterization and incorporation into food matrices and others are being processed. Co-supervision of master’s theses. Presentation of communications (orals and posters) in various national and international congresses.
研究兴趣
论文共 8 篇作者统计合作学者相似作者
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Biocatalysis and agricultural biotechnology (2023): 102759-102759
作者统计
#Papers: 8
#Citation: 114
H-Index: 5
G-Index: 8
Sociability: 3
Diversity: 2
Activity: 10
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