プロフィール詳細

プロジェクトを作成

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Dr. CyberColloids L.に依頼

Ireland

Food innovation consultants

プロフィール概要

CyberColloids, founded in 2002, is a unique independent organisation devoted to bringing innovation to research for both industry-based and academic clientele. Our team of experts supports contract research in new product development, applications, process optimisation and development, scale up, plant design, strategic business studies and marketing. We also specialise in the texture of food and non-food systems, hydrocolloids and creating added value in fruit, vegetable and seaweed biomass streams. We take a business-led approach and have the ability to bridge the gap between the laboratory, factory and consumer. These strengths set us apart from our competitors, drive our business success and make us an ideal industrial partner. We consist of 10+ experts in hydrocolloids and polysaccharide chemistry offering contract R&D in the areas of: - New product development: stability and texture -Scaling up processes for food ingredients -Clean label texture ingredients -Hydrocolloid applications and manufacturing -Food waste optimisation -Textural and microscopic analysis -EU funding schemes and grant writing More information can be found at http://www.cybercolloids.net/

専門分野

• ☆ Fiber & Textile Engineering
• ☆ Biomass & Bioenergy
• ☆ Microscopy
• ☆ Food Science
• ☆ Food Engineering
• ☆ Food Preservation
• ☆ Food Chemistry
• ☆ Vegetarian & Vegan Nutrition
• ☆ Skin Care & Cosmetology

サービス

• Writing
• Research
• Consulting
• Product Development

職務経験

Contract R&D

CyberColloids

1月 2002 - 現在

学歴

Food Science, chemistry and business

Educational information on each consultant: http://www.cybercolloids.net/about-us/meet-team

1月 2002 - 1月 2019

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

Dapčević-Hadnađev, T., Dizdar, M., Pojić, M., Krstonošić, V., Zychowski, L.M., Hadnađev, M.(2019). Emulsifying properties of hemp proteins: Effect of isolation technique . Food Hydrocolloids. 89. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 912-920.

(2018). Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions . Food Structure.

(2018). Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition . Food Chemistry. 264. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 24-33.

Zychowski, L.M., Logan, A., Augustin, M.A., Kelly, A.L., Zabara, A., O'Mahony, J.A., Conn, C.E., Auty, M.A.E.(2016). Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions . Journal of Agricultural and Food Chemistry. 64. (34). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 6546-6554.

Maher, P.G., Maher, P.G., Auty, M.A.E., Roos, Y.H., Zychowski, L.M., Fenelon, M.A.(2015). Microstructure and lactose crystallization properties in spray dried nanoemulsions . Food Structure. 3. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1-11.