Personal profile

Short presentation

Studying whey protein nanogels and their physico-chemical structure in aqueous dispersions and oil-in-water emulsions and how they are affected by heat treatment.

Primary fields of research

  • Dairy
  • Proteins
  • Food structures

Keywords

  • Faculty of Science
  • Dairy products
  • Food chemistry
  • Food ingredients
  • Food processing
  • Functional foods