Food Innovation

Emulsion Consulting
Membrane Emulsification
Research Projects
List of Publications
Patents (in German)

Emulsion Consulting

  • Techno-functionality of food additives and food components (mainly proteins and polysaccharides).
  • Isolation, modification and characterisation of proteins from vegetables and milk. Surface behaviour of proteins.
  • Preparation methods with low energy input for disperse food systems (emulsification by micro-porous materials).
  • Health foods on the basis of simple and multiple emulsion systems. Encapsulation of bioactive substances.
  • Preparation of multidispersed Functional Foods.


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last update: 04/05/20

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