Food Structure

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Exploring processing effects on blends of dairy proteins - Plant starch in soft matter systems

Unlocking control over plant-based food structure and texture. How do plant materials behave under different processing conditions?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Exploring novel rapeseed protein ingredients in model food systems

This project focuses on evaluating novel rapeseed protein ingredients in model food systems, such as plant-based drinks, bakery products, and other formulated foods.

Fundamental understanding of interaction between secondary plant metabolites and protein in alfalfa

Identify plant metabolites their interaction with protein in processing of alfalfa – in the end resulting in sustainable protein for food

Crystallization in flowing honey

Revealing the secrets of honey crystallization to extend shelf life and reduce waste

Deciphering juiciness of burgers with legume ingredients from NMR relaxometry

How much liquid that is expelled from a food during chewing will determine how juicy the food is perceived? Can insights be used to design new foods with optimized texture and juiciness?

The effect of structure during digestion

Texture and structure are very important to deliver nutrients at the right time, in the right place

New Texture Metrology Development for Food Stuffs

Texture metrology development bridged to sensory attributes

Understanding how plant proteins stabilize emulsions

How do plant proteins stabilize foods such as plant-based milk and yoghurt? In this project, you will investigate how plant proteins behave at the oil-water interface and how this influences droplet formation and emulsion stability. The results will help us understand how to design better plant-based foods

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Combined plant-based material functionality in relation to egg ingredients

Passionate about protein functionality? Join us in shaping sustainable food solutions for the future

Structure formation and breakdown in hybrid blends of milk fat and vegetable oil

How do small changes in fat composition lead to changes in texture and structure?

Unlocking the structuring potential of low-purified legume starch

This project aims to unlock their real potential through tailored hydrothermal treatments, transforming them into functional, gel-forming ingredients for sustainable food applications

A soft matter physics approach to designing food matrices with novel sustainable ingredients

We need not only to discover new ingredients but also learn how to use them. Studies of the dynamics of ingredients’ interactions are critical to controlling the final food structure and texture characteristics

Revised 25.08.2026

Rikke Karlsen