CURRENT/RECENT RESEARCH
| 1. OIL TECHNOLOGY-FRYING | 2. INTERFACIAL PHENOMENA-FOAMS – EMULSIONS | 3. WICKING |
| 1.1. Chemical Physical and Physicochemical changes during Frying more | 2.1. Interfacial rheological and foam properties of egg white more | 3.1. Automated analysis of optical wicking data more |
| 1.2. A novel fast method for the assessment of the quality of oils used for frying | 2.2. Investigation of the effect of HAP microparticles on the interfacial properties of water/oil/monoglyceride systems | |
| 1.3. Changes in the viscosity of thermooxidized oils | 2.3. Interfacial properties of dietary fats | |
| 2.4. Electrical properties of multiphase food systems |