A5022235682- Innovative Microfluidic and Catalytic Techniques Innovation
- Pickering emulsions and particle stabilization
- Proteins in Food Systems
- Electrohydrodynamics and Fluid Dynamics
- Membrane Separation Technologies
- Microfluidic and Capillary Electrophoresis Applications
- Fluid Dynamics and Mixing
- Microencapsulation and Drying Processes
- biodegradable polymer synthesis and properties
- Surfactants and Colloidal Systems
- Enzyme Catalysis and Immobilization
- Microfluidic and Bio-sensing Technologies
- Membrane-based Ion Separation Techniques
- Food Chemistry and Fat Analysis
- Nanopore and Nanochannel Transport Studies
- Electrowetting and Microfluidic Technologies
- Polysaccharides Composition and Applications
- Surface Modification and Superhydrophobicity
- Electrospun Nanofibers in Biomedical Applications
- Nanocomposite Films for Food Packaging
- Microplastics and Plastic Pollution
- Edible Oils Quality and Analysis
- Electrostatics and Colloid Interactions
- Polymer Surface Interaction Studies
- 3D Printing in Biomedical Research
Wageningen University & Research
2015-2024
University of Twente
2020-2023
Process Design Center (Netherlands)
2017-2019
Commonwealth Scientific and Industrial Research Organisation
2016
Agriculture and Food
2016
University of California, Berkeley
2008
The University of Tokyo
2006
Biochemical Society
1997
University College London
1997
We investigated the formation of a droplet from single pore in glass chip, which is model system for membrane emulsification. Droplet was simulated with lattice Boltzmann method, method suitable modeling on mesoscale. validated code several benchmarks such as flow profile rectangular channel, deformation between two shearing plates, and sessile drop plate different wetting conditions. In all cases, results were good agreement benchmark. A comparison experimental microchannel chip showed...
Chitosan nanoparticles (NPs) are promising polymeric and bio-based NPs, which have received a lot of attention in the last decades. They great potential as nanocarriers that encapsulate substances such drugs or active compounds, deliver them to specific place site, provide controlled release. In present review, we give complete overview preparation methods, including novel green procedures, compile developed applications medicine, agriculture, wastewater treatment. Moreover, highlight future...
Abstract Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared animal‐based proteins. A specific application is emulsions, of which the physical and oxidative stability need be supported. The emulsifying properties diverse plant proteins have already been largely covered in literature, whereas only a few studies chemical such emulsions was addressed, especially regarding lipid oxidation. In examples...
In the quest to find approaches prepare food grade Pickering emulsions, we studied formation and stability coalescence of colloidal lipid particle (CLP)-stabilized emulsions within a cross-flow microfluidic device. We show that particles can either stabilize or destabilize depending on adsorption rate versus droplet rate, resulting surface coverage when is formed. At low coverage, significantly faster than adsorption, CLPs have destabilizing effect as incomplete leads droplet-droplet...
Proteins from animal and plant sources are known to be able physically stabilise emulsions, whereas much less is about emulsions prepared with blends of proteins different origin. Here we use pea protein isolate (PPI) whey (WPI) or sodium caseinate (SC) by high pressure homogenisation. For both the individual proteins, droplet size, emulsion stability, surface load interfacial compositions were determined. The d3,2 (measured over a concentration range 0.2–1.6 wt% in starting aqueous...
Recent work suggests that using blends of dairy and plant proteins could be a promising way to mitigate sustainability functionality concerns. Many form viscoelastic layers at fluid interfaces provide physical stabilization emulsion droplets; yet, the interfacial behavior animal-plant protein is greatly underexplored. In present work, we considered pea isolate (PPI) as model legume protein, which was blended with well-studied (whey (WPI) or sodium caseinate (SC)). We performed dilatational...
Dietary lipids and digestion products are strong inducers of satiety signals in the distal small intestine. To protect against proximal absorption we encapsulate them hydrogel beads. Physically stable beads different sizes (0.55, 0.78 1.15 mm), mesh (ξ = 9.2, 6.4 5.4 nm) were obtained using ionotropic (Ca) gelation alginate containing oil-in-water (O/W) emulsions (d32 ∼ 21 μm). All shrunk at pH 2.0, had excellent gastric stability (2 h, pepsin, 3.0), while they swelled 7.0, softened under...
Emulsions are ubiquitous in foods, and decades of research work have led to advanced, although often empirical, control over the formulation functionality those systems. However, conventional strategies make food emulsions be revisited, due trends sector area that emerged recent years. This includes a strong focus on naturalness, health sustainability, which promotes use plant-derived ingredients, ideally obtained from mild processing, thus, by essence, far pure well-characterized. Adapting...
The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest novel emulsion stabilizers. In this paper, we explore the emulsification properties coffee melanoidins, which are brown polymers made up by polysaccharides, proteins polyphenols formed during bean roasting. physical stability oil-in-water (O/W) emulsions (10 wt% oil) stabilized 0.25–4 melanoidins were investigated...