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

We identified #lignin #carbohydrate complexes LCC's in🌲 softwood extracts to explain their #hydrocolloid functional… twitter.com/i/web/status/1…

Well done and welcome to Food Materials Science Group #mmtdk, Patrícia! twitter.com/Santos_Lab15/s…

More great summer news from @SuomenAkatemia. Melissa Agustin @FoMSci #mmtdk @LifeSciHelsinki got the postdoc grant from the reserve place👏

Wood 🌲🌳 #hemicelluloses - #sprucegum and #birchgum - are great #emulsifiers for #food 🍽, but how do they taste like… twitter.com/i/web/status/1…