![](/upload_mm/f/a/7/f1805fa5-8ec1-4c03-8f0f-bfac28cdbc50_Landingspagina_levensmiddelennatuurkunde_6431e905_600x291.jpg)
Physics and Physical Chemistry of Foods
We integrate physics, meso-structure design and development, and application-driven research, to enable innovations more effectively. We aim to a) deliver fundamental knowledge, new meso-structures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers.
Latest publications
-
Exploring Lactiplantibacillus plantarum biofilm formation and the impact of biotic, environmental and physical factors
Wageningen University. Promotor(en): T. Abee, E. van der Linden, co-promotor(en): M. Habibi - Wageningen: Wageningen University - ISBN: 9789464479898 -
Concentration polarizations of PEG and silica colloids in ceramic nanofiltration
Desalination (2024), Volume: 583 - ISSN 0011-9164 -
Bridging the gap : Capillary suspensions prepared with protein particles
Wageningen University. Promotor(en): E. Scholten, co-promotor(en): J. Landman - Wageningen: Wageningen University