Picture First Name Last name Country Institutionsort icon Research Field
Sebastien Marze France INRA
Marc ANTON France INRA emulsion structure, interfaces, functional properties
Rolland-Sabate Agnes France INRA Physicochemistry of biopolymers
Saïd Bouhallab France INRA
Lucía Seguí Spain Instituo Univeresitario de Ingeniería de Alimentos para el desarrollo. Universitat Politècnica de Valencia
Artur Zdunek Poland Institute of Agrophysics PAS plant biomechanics
Agnieszka Makowska Poland Institute of Food Technology
Nattapol Tangsuphoom Thailand Mahidol University Food colloids and emulsions
Gail Bornhorst United States Michigan State University Food and Health Engineering
Magdalini Krokida Greece National Technical University of Athens Food Engineering
Malwina Biegaj Poland Olsztyn University of Warmia & Mazury, Faculty of Food Sciences emulsion particle size distribution, emulsion stability, membrane separation, protein microparticulation
Lidia Zander Poland Olsztyn University of Warmia & mazury, Poland emulsion and powder structure, rheology, phase behaviour, PSD
Stefano Buzzaccaro Italy Politecnico di Milano Soft Matter
Eleonora Secchi Italy Politecnico di Milano Soft Matter
Zenon Kedzior Poland Poznan University of Life Sciences
Julita Regula Poland Poznan University of Life Sciences
Marcin Kidoń Poland Poznan University of Life Sciences
Jaume Solà Spain Preparados Alimenticios S.A. ( PASA) Food Technology
francesca stucchi Italy research fellow
Lovedeep Kaur New Zealand Riddet Institute, Massey University Protein and Starch Chemistry, Technology and Nutrition; Potatoes