Research Work

The Food Structure and Safety Research Group investigates the structure, functionality, and safety of complex food systems, with a particular emphasis on plant-based ingredients and food colloids. Our research explores protein isolation and modification, protein–polysaccharide interactions, emerging processing technologies, encapsulation, and controlled delivery of bioactive compounds. We also examine how food structure and material properties influence sensory perception, oral processing, lubrication, and satiety. Through fundamental and applied research, we aim to develop innovative, sustainable, and functionally enhanced food ingredients and products.