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
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Comparison of various methods to evaluate fracture phenomena in food materials
Journal of Texture Studies (1992), Volume: 23, Issue: 3 - ISSN 0022-4901 - p. 245-266. -
The role of water in sugar glasses
Journal of Magnetic Resonance Analysis (1996), Volume: 2 - p. 155-156. -
A magnetic resonance approach of molecular motion in food components in the glassy state
In: Proc. Magn. Res./Spectroscopy in Food Science, MRF97, Harima, Japan (1997) - p. 63-66.