PhD defenses
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Iron encapsulation strategies to mitigate lipid oxidation in food emulsions
A (Alime) Cengiz MSc
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Lipid oxidation in emulsions stabilized with plant protein ingredients- The relevance of non-protein components -
K (Katharina) Münch
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From plant to fungal biomass Agaricus bisporus can utilise lignin and humic substances
K (Katharina) Duran-Trebuch MSc
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The SWEET showdown - Low- and no-calorie sweeteners, urinary biomarkers, and associations with body weight in adults
MEC (Marion) Buso MSc
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Spice it up: Impact of oral burn on sensory perception and oral processing behavior of foods
C (Cong) Lyu
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Approaches to natural products discovery: case studies on Streptomyces spp.
K (Kristiina) Vind MSc
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Short and Sweet – on short prokaryotic Argonautes
B (Bel) Koopal MSc
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New approach methodologies (NAMs) to understand and predict drug-induced effects on bile acid homeostasis and cholestasis
VMP (Véronique) de Bruijn MSc
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Exploring protein landscapes: advancing protein nanomaterials with computational precision
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Fat replacing strategies for full-fat ice cream - Role of fat, polysaccharide structure and protein dispersibility
X (Xiangyu) Liu