School of Food Science and Nutrition

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Rammile Ettelaie

Associate Professor in Food Chemical Physics and Postgraduate Research Tutor

"My current interests span the simulation and modelling of a range of food related interfacial phenomena."
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Organic chemistry

Food Colloids and Processing

Food colloidal systems are investigated using a coherent integrated approach based on a combination of experiment, theory and simulation. Emphasis over recent years has been on:

  • Optimization of protein/lipid/polysaccharide ingredients for the formulation and stabilization of dispersed systems
  • Development of improved understanding of the properties of adsorbed proteins and nanoparticles at fluid interfaces
  • Control of microstructure and rheology of gels, foams and emulsions