Naam LMC Sagis

OmschrijvingUniversitair hoofddocent
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidPhysics and Physical Chemistry of Foods
Telefoon+31 317 485 023
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Telefoon 2+31 317 485 515
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BezoekadresBornse Weilanden 9
PostadresPostbus 17
Reguliere werkdagen
Ma Di Wo Do Vr
  • Geen nevenwerkzaamheden -
    mrt 2022 - Nu



  • 1990 MSc Chemical Engineering TU Eindhoven
  • 1994 PhD Chemical Engineering Texas A&M University


Research interests: Interface Dominated Materials

The aim of my work is to develop novel multiphase systems, such as emulsions, foam, or encapsulation systems, and to characterize the link between the microstructure of these multiphase systems and their macroscopic properties (for example their rheology, fracture behavior, or release of functional ingredients). A major part of my investigations focus on the dynamic behavior of the interfaces in these systems, and the effect of this behavior on behavior on a macroscopic scale. 

The structure-function relationships established in this work are used to develop novel functional food products, such as foods with encapsulated healthy ingredients (vitamins, omega 3 fatty acids, peptides, probiotics), highly stable emulsions and foam. For the synthesis of these microstructured systems we rely heavily on self-assembly processes and enzymatic synthesis routes. 

The motivation to focus on interfacial properties is based on the fact that emulsions or encapsulation systems tend to have very high surface to volume ratios, and their macroscopic behavior is therefore often dominated by the interfacial properties. For this reason these materials can be considered Interface Dominated Materials (IDMs). For a targeted design of IDMs with specific functional properties, a detailed understanding of the surface properties (surface tension, bending rigidity, surface rheological parameters, permeability), their relation to structural properties on molecular scales, and their relation to macroscopic behavior, is absolutely essential. 

The focus of much of our recent work is on exploring the functionality of plant-based protein extracts, to contribute to the Protein Transition. Plant proteins have a far more complex behavior than the dairy- or meat-based proteins they are intended to replace. They tend to perform worse with respect to foaming and emulsifying behavior, and sourcing for functional plant-based protein ingredients with resource-efficient and sustainable production methods remains a big challenge. During extraction and processing the structure of plant proteins is often significantly affected, leading to a further decrease in nutritional and functional properties. A wide range of physical, chemical and biological (e.g. fermentation) methods have been applied in an attempt to improve functionality. New plant-based products are entering the market continuously, but their development is mostly based on trial-and-error approaches, and a consistent approach to go from starting materials to products, which is robust with respect to source variations, is still missing. We are using multidisciplinary multiscale approach, for a range of pulses and seeds, to establish the generic link between structure and functionality for these proteins and identify the optimal processing and modification methods. This knowledge can lead to a more targeted and faster design of new plant-based products, with optimized nutritional, functional, and sustainability attributes.




Interface Dominated Materials

Current projects

  1. Xiaoning Zhang, Functionality of plant-based protein extracts from seeds.
  2. Ngamjit Lowithun, Rheology of waxy rice starch blends.
  3. Penghui Shen, Properties of plant-based protein-stabilized interfaces in high protein systems.
  4. Anteun de Groot, Functionality of caseins produced by yeast.
  5. Chaya Chutinara, Preparation and characterization of nano-encapsulation systems from lentil protein isolate
  6. Ziyang Ye, Development and characterization of plant-protein-based nanoparticles for the encapsulation and controlled release of bio-actives.
  7. Chonchanok Buathongjan, Functionality of Polysaccharides and Plant Proteins Mixtures in Emulsion and Foam Stabilization.
  8. Ting Li, Designing smart origami materials with bioengineered surfaces for sustainable food packaging.
  9. Shuzo Hashimoto, Emulsion stability in extrusion processes.


Selection of recent past projects

  1. Experimental and computational study of the structure and surface rheology of interfaces stabilized by block-copolymers. (Ahmad Moghimi-kheirabadi)
  2. Nonlinear surface rheology and microstructure of interfaces stabilized by complex protein extracts and their link to emulsion and foam stability (Jack Yang).
  3. Effects of interfacial microstructure and interfacial rheology on stability and physical properties of recombined dairy cream (Xilong Zhou).
  4. Functionality of enzymatically modified soy proteins in emulsion and hydrogel based encapsulation systems (Wenjie Xia).
  5. Food emulsions stabilised by synergistic blends of dairy and plant proteins (Emma Hinderink, Claire Berton-Carabin).
  6. Exploring and understanding the effect of sustainable sources and processing routes on emulsion properties (Eleni Ntone, Costas Nikiforidis).
  7. Self-assembly of gliadin and its applications in functional food (Dengfeng Peng).
  8. Emulsion stability during fast and large deformations in extrusion. (Naoya Ikenaga)


  • FPH-20306 - Food Physics
  • FPH-30306 - Advanced Food Physics
  • FPH-35303 - Advanced Food Physics - Rheology and fracture of soft solid
  • FPH-70224 - MSc Internship Physics and Physical Chemistry of Foods
  • FPH-79224 - MSc Research Practice Physics and Physical Chemistry of Foods
  • FPH-79324 - MSc Research Practice Physics and Physical Chemistry of Foods
  • FPH-80424 - MSc Thesis Physics and Physical Chemistry of Foods
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