Our aim

We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

News

@FoMSci

New analyses to find out the relationship of hemicelluloses to gut health. Read more from our blog!… twitter.com/i/web/status/1…

Members of our group recently presented at the #ACSSpring2021 remotely from Finland! A unique experience of attendi… twitter.com/i/web/status/1…

ROCK: ROle of lignin Carbohydrate complexes as Key to stable emulsions project has been completed. Key findings are… twitter.com/i/web/status/1…

#Aerogels are interesting porous structures to be used as smart #food ingredients and #packaging, as reviewed by La… twitter.com/i/web/status/1…