A5063734298- Lattice Boltzmann Simulation Studies
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Food composition and properties
- Proteins in Food Systems
- Food Drying and Modeling
- Meat and Animal Product Quality
- Aerosol Filtration and Electrostatic Precipitation
- Freezing and Crystallization Processes
- Microfluidic and Bio-sensing Technologies
- Food Chemistry and Fat Analysis
- Rheology and Fluid Dynamics Studies
- Material Properties and Processing
- Granular flow and fluidized beds
- Textile materials and evaluations
- Pickering emulsions and particle stabilization
- Fluid Dynamics and Thin Films
- Innovative Microfluidic and Catalytic Techniques Innovation
- Nanopore and Nanochannel Transport Studies
- Postharvest Quality and Shelf Life Management
- Heat and Mass Transfer in Porous Media
- Microbial Inactivation Methods
- Microbial Metabolites in Food Biotechnology
- Electrostatics and Colloid Interactions
- Generative Adversarial Networks and Image Synthesis
Wageningen University & Research
2016-2025
Biobase (Germany)
2024-2025
Food & Nutrition
2014-2015
The University of Tokyo
2006
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...
In this paper we analyse the phase and state transitions of starch other glucose homopolymers oligomers using free volume extension Flory–Huggins theory by Vrentas Vrentas, combined with Couchman–Karasz for glass transition. Using scaling relations model parameters molar weight have obtained accurate predictions moisture sorption freezing, boiling, melting data from literature starch, dextrans, pullulan maltodextrins. With estimated can construct complete diagram which now be used as a...
Meat analogues can offer consumers a more sustainable alternative to meat. A successful meat analogue is characterized by meat-like texture and high juiciness. Juiciness related the water holding capacity (WHC). To gain an understanding of how control WHC via external conditions, we investigate effect ionic strength pH on uptake. Model were prepared in Shear Cell swollen baths known strength. The bath composition uptake was determined experimentally, simulated using Flory–Rehner theory....
Particle morphology development during spray drying is critical to powder properties. The aim of this study was investigate whether the dextrose equivalence (DE) maltodextrins can be used as an indicator for final particle morphology. Maltodextrins were characterized on glass transition temperature (Tg) and viscosity, where low DE-value exhibited higher Tg viscosity than high DE (≥21). A new custom-built sessile single droplet dryer analyse minute maltodextrin droplets (R0 ~ 100 μm) at 60 °C...
In this paper we show that the shift of gelatinization temperature starch in sugar and polyol solutions is explained by nOH,eff, volumetric density hydrogen bonds solutions. nOH,eff computed using dry glass transition temperatures low molecular weight carbohydrates. This correlation to shown for 19 different compounds at concentrations, as measured an earlier study Allan et al. (2018). The found viscosity best correlated temperature, but it was assumed there a more fundamental property...
The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization pasting behaviour wheat starch was studied. intrinsic properties plasticizers, i.e. molar volume density effective hydroxyl groups NOH,s/vs, volumetric hydrogen bonds in solutions treated as a single solvent, Φw,eff, were proposed factors controlling swelling pasting) behaviour. Different classes plasticizers used including sugars, polyols, amino acids, soluble fibres such oligofructoses, mixtures thereof....
Food structuring is discussed from the viewpoints of soft matter physics and molecular gastronomy. one most complex types matter, with multiple dispersed phases even hierarchical structure. seems to be a kind art, comprising careful balance between forces driving system towards equilibrium arresting forces. A more scientific approach this desirable, using (1) concepts physics, e.g. free energy jamming, (2) disperse (CDS) notation as developed for Combining CDS state diagrams renders new tool...
We show that the glass transition of a multitude mixtures containing hydrogen bonding materials correlates strongly with effective number hydroxyl groups per molecule, which are available for intermolecular bonding. This correlation is in compliance topological constraint theory, wherein bonds constrain mobility bonded network. The finding relates to rather than free volume agrees our recent there little difference among carbohydrates and polysaccharides. For binary ternary sugars, polyols,...
Abstract In this paper I review the production of frozen vegetables and fruits from a chain perspective. argue that final quality product still can be improved via (a) optimization complete existing towards quality, and/or (b) introduction some promising novel processing technology. For optimization, knowledge is required how all steps impact quality. Hence, first physicochemical biochemical processes underlying such as water holding capacity, ice crystal growth mechanical damage....