Search staff/organisations dr.ir. LMC Sagis
Name
Namedr.ir. LMC Sagis
FirstnameLeonard
Emailleonard.sagis@wur.nl

Job details
DescriptionAssociate professor
OrganizationDepartment of Agrotechnology and Food Sciences
Organization UnitPhysics and Physical Chemistry of Foods
Phone+31 317 485 023
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Phone 2+31 317 485 515
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Visiting addressBornse Weilanden 9
6708WG, WAGENINGEN
Building/Room118/Y0032
Postal addressPostbus 17
6700AA, WAGENINGEN
Courier70
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Ancillary activities
  • No ancillary activities -
    Mar 2022 - Present


Biography

Education

  • 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 (submicron hydrogel beads, core-shell microcapsules), 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 (surface rheology), and the effect of this behavior on behavior on a macroscopic scale. Another part focuses on the investigation of the relation between interfacial structure and mass transfer across the interface, important for the development of effective encapsulation and controlled release systems.

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, or controlled release systems for pharmaceutical applications. For the synthesis of these microstructured systems we rely heavily on self-assembly processes and enzymatic synthesis routes. These processes allow for a very effective design of materials with specific functionality, tailored to the needs of our industrial partners.

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. For most of the systems we are studying the characteristic length scales of the interfaces are in the colloidal range, and therefore, when combined with methods for the determination of interfacial structure, and methods to determine macroscopic behavior, surface rheology plays a central role in determining the link between molecular properties of multiphase systems and their macroscopic behavior.

Classical bulk and interfacial rheological methods are insufficient to describe the dynamics of IDMs on all relevant length scales, and we have developed a multidisciplinary approach for studying these systems that combines surface rheology with nonequilibrium thermodynamics, and methods from computational physics. Such a multiscale multidisciplinary approach is essential to explore the dynamics of complex soft interface dominated materials.


Expert Profile
Expertise

Publications
Key publications
Publication lists

Projects

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)

Education
Courses
  • 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-70424 - 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-80436 - MSc Thesis Physics and Physical Chemistry of Foods
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