Congratulations to Andreia, Jiwon and Suyapa! Their paper has been published on-line today and will soon appear in the Journal of Food Science. Dr. Martini’s group has recently published a paper on the effect of high intensity ultrasound on the microstructure of lipids. The paper entitled Altering Functional Properties of Fats Using Power Ultrasound can be found on-line under the following doi: : 10.1111/j.1750-3841.2010.01572.x (http://www3.interscience.wiley.com/journal/119878192/issue).
Consumers’ demand for healthier foods has challenged food companies to formulate healthier foods with the same sensory and acceptability properties. This manuscript presents a novel technology to use healthier lipids in food formulations without loosing their functional properties such as texture. This is an ongoing research in Dr. Martini’s laboratory and several other manuscripts are expected from this group in the near future.
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