Emulsions and Foams
Formation, stabilization, and destabilization of food emulsions and foams.
Enzymatic Browning in Food
Polyphenol oxidase (PPO) catalyzed browning and its prevention in fruits and vegetables.
Lipid Oxidation Mechanisms
Autoxidation, photooxidation, and enzymatic oxidation of lipids in food.
Maillard Reaction
The chemistry of non-enzymatic browning between reducing sugars and amino acids.
