Roberta Angelini

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Roberta Angelini
Institute for Complex Systems, CNR
Research

Nutrheff Thematic
Food processing technology

Research Interest and expertise in the field of nutraceuticals and functional food
My research focuses on the experimental study of Soft Matter with particular attention to the different aggregation states (liquid, gel, glass). Foods represent complex examples of soft materials with which we interact daily. Foods are found in different aggregation states as liquids, emulsions, foams, highly viscoelastic forms or even in glassy states. Therefore, with their complexity, heterogeneity and multitude of states, foods provide Soft Matter with a challenge of remarkable importance.

Keywords: Soft matter, rheology, aggregation states, liquid, gel, glass, food processing

Nutraceuticals and foods of interest
Foods of interests are all those foods with complex rheological response and characterized by different aggregation states as skin milk, casein, starch, foams and emulsions. They may exibit influence of processing on their structure and properties.

Fields of application
In food processing, food composition and the addition of ingredients to obtain a certain food quality and product performance requires profound rheological understanding of individual ingredients and their relation to food processing.

Facilities and equipments
Rheometer Anton Paar MCR 102 equipped with cone-plate geometries (CP 50-2, CP 25-1), double gap geometry, and Peltier temperature control in the range -40-200 °C. Differential Scanning Calorimeter Perkin Helmer. Temperature range: -70÷700 °C, heating rate: 0.01-500 °C/min, sensitivity: 0.2 mW, pans: 10-50 microL.