Luisa Barba
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Luisa
Barba
Institute of Crystallography, CNR Researcher Nutrheff Thematic Food processing technology
Research Interest and expertise in the field of nutraceuticals
and functional food
Keywords: Self-assembly structures, Gel, Emulsion, Oleogel, Saturated/unsaturated monoglycerides, fat substitution, laminated products, Fat crystal network polymorphs, phase transitions, soft matter, High internal phase emulsions (HIPE)
Nutraceuticals and foods of interestI usually collaborate with food scientists who need to characterize aggregation states on a micro and nanometric scale of food matrices, lipid networks, organogel, emulsions, in static or dynamic conditions determined by factors such as temperature, humidity, pH, contributing to food science whenever molecular assembly comes into play in order to structure, engineer and utilize food to deliver specific active ingredients in a controlled way. I do so by means of X-ray diffraction techniques. Food biopolymers and colloids, lipid crystallization, oleogelation, development of food-based structured delivery systems for probiotic bacteria and bioactive components. Fields of application Novel technologies in food science. Facilities and equipments experimental station of the XRD beamline at Elettra, Basovizza, TS support chemlab for sample preparation and simple treatments c/o CNR Istitute of Crystallography at Basovizza, TS |
