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Project
From molecule to particle: rationalization of protein particle design for encapsulation of hydrophilic molecules to improve the nutritional profile of complex food
The aim of this research project is to produce high-performance colloidal protein particles in an economically viable way for retaining, protecting and controlled release of anthocyanins. In addition, the molecular structures and the nature and strength of the intermolecular interactions will also be unraveled which influence the formation, stability and functionality of such particles.
Date:1 Jan 2016 → 31 Jan 2020
Keywords:complex food, nutritional profile, hydrophilic molecules, encapsulation, molecule, protein particle design, particle
Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering, Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production, Microbiology, Systems biology, Laboratory medicine
Project type:PhD project