12.08.2022
Post-Doc at Case Western Reserve University, USA20.12.2021
Dairy protein concentrates are soft colloidal suspensions which interact with each other, forming complex microstructures with properties that depend on the solid content. New and improved concentrated dairy products are constantly being designed for their nutritional value and health benefits. Improvements to protein manufacturing are also very important for global sustainability goals. Effective processing and handling of newly-developed dairy products is an important issue, and this PhD project is focussed on fundamental aspects of the structure and rheology of these products.