Understanding the relation between pectin nanostructure and its functional properties in plant-based food systems

The general objective of this project is to understand how pectin nanostructure influences pectin interactions with other food constituents (i.e. metal ions and proteins) and how such interactions determine pectin functionalities and food (nutritional) quality. This research will contribute to in situ creation of specific pectin nanostructures by using processing techniques inducing endogenous chemical and enzymatic conversions of pectin in plant-based food systems.

Keywords:plant-based food systems, functional properties, pectin nanostructure

Disciplines:Food sciences and (bio)technology