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Projecten - dr.ir. LMC (Leonard) Sagis
Interface Dominated Materials
Current projects
- Xiaoning Zhang, Functionality of plant-based protein extracts from seeds.
- Ngamjit Lowithun, Rheology of waxy rice starch blends.
- Penghui Shen, Properties of plant-based protein-stabilized interfaces in high protein systems.
- Anteun de Groot, Functionality of caseins produced by yeast.
- Chaya Chutinara, Preparation and characterization of nano-encapsulation systems from lentil protein isolate
- Ziyang Ye, Development and characterization of plant-protein-based nanoparticles for the encapsulation and controlled release of bio-actives.
- Chonchanok Buathongjan, Functionality of Polysaccharides and Plant Proteins Mixtures in Emulsion and Foam Stabilization.
- Ting Li, Designing smart origami materials with bioengineered surfaces for sustainable food packaging.
- Shuzo Hashimoto, Emulsion stability in extrusion processes.
Selection of recent past projects
- Experimental and computational study of the structure and surface rheology of interfaces stabilized by block-copolymers. (Ahmad Moghimi-kheirabadi)
- Nonlinear surface rheology and microstructure of interfaces stabilized by complex protein extracts and their link to emulsion and foam stability (Jack Yang).
- Effects of interfacial microstructure and interfacial rheology on stability and physical properties of recombined dairy cream (Xilong Zhou).
- Functionality of enzymatically modified soy proteins in emulsion and hydrogel based encapsulation systems (Wenjie Xia).
- Food emulsions stabilised by synergistic blends of dairy and plant proteins (Emma Hinderink, Claire Berton-Carabin).
- Exploring and understanding the effect of sustainable sources and processing routes on emulsion properties (Eleni Ntone, Costas Nikiforidis).
- Self-assembly of gliadin and its applications in functional food (Dengfeng Peng).
- Emulsion stability during fast and large deformations in extrusion. (Naoya Ikenaga)