The research in our laboratory combines material science and food engineering concepts toward the development of novel soft matter based lipid systems.
More specifically, we explore the physical gelation of oils and their utilization in various applications such as foods, cosmetics, and pharmaceutics.
Our research aims to find the relation between the nanoscale molecular structure, by using imaging and scattering techniques, to the macro-scale characteristics, by using rheological, mechanical, and thermal techniques.
We specialize in various characterization methods including x-ray diffraction (XRD), rheology, differential scanning calorimetry (DSC), thermal gravimetric analysis (TGA), texture analysis (TA), and light microscopy.
