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Primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, our research group studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, we apply these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.
Primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, our research group studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, we apply these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.
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FOOD HYDROCOLLOIDS (2024): 109378-109378
Food Hydrocolloidspp.110006, (2024)
Food Chemistrypp.139432, (2024)
Food Production, Processing and Nutritionno. 1 (2023): 1-11
JOURNAL OF DAIRY SCIENCEno. 11 (2023): 7486-7500
Rodolfo E. Peña-Chávez,Nicole E. Schaen-Heacock,Mary E. Hitchcock,Atsuko Kurosu, Ryo Suzuki,Richard W. Hartel,Michelle R. Ciucci, Nicole M. Rogus-Pulia
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