ABOUT THE RESEARCH GROUP

The main goal of my research group is to study the impact of different industrial processes on the structure of food proteins from traditional and emergent sources. By mapping the structural changes induced to the proteins from a biophysical and thermodynamic point of view, it is intended to understand their effect on the molecular behavior of the proteins and on the manifestation of certain macroscopic properties useful for technological applications such as the ability to act as gelling, emulsifying and foaming agents. In addition to monitoring the effect of processing on the interaction between proteins and other constituents of food matrices, the development of industrial ingredients with differentiated properties is within the scope of the research group.