The expertise of the "Food Colloids" department includes the elucidation of mechanistic processes of hydrocolloids in dilute colloid-disperse model systems and real food matrices in the context of food technology processes. This approach enables processes to be optimized and resources in the form of time, energy and raw materials to be used more effectively and to produce high-quality, innovative products with specific functionalities. The focus of the research is on highly functional and novel proteins and polysaccharides, as they are the main components of many food products and have a significant influence on their technofunctionality, their structure and functionality can be modified and they can be obtained from alternative resources for more sustainable products.
The fundamental consideration and characterization of the interactions of proteins and carbohydrates in water-based systems forms the basis for being able to comprehensively describe food as complex multi-phase systems consisting of solutions, gels, dispersions, emulsions and/or foams, since these hydrocolloids interact with water and bind large amounts of water. Analyzes such as membrane osmometry, FTIR spectroscopy, fluorescence spectroscopy, isoelectric focusing and rheological investigations are used to characterize the hydrocolloids and their interactions.