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My research aims to understand how the molecular structuring of biopolymers affects the macro-scale properties of food structures and their functionality. This knowledge can then be used to understand their breakdown in vivo or in designing commercial applications with different functionalities.
The focus of my research is digestive dynamics of milk from different ruminant and non-ruminant species, using emerging simulated in vitro digestion methods to study the role of food structures in delivery of nutrients, and developing new dairy and plant protein-ingredients. My research agenda also includes the application of oleosomes/oil bodies from plants for the delivery of bioactive cargo across the gut barrier. I also have a keen interest in transforming lab-scale scientific ideas into commercial applications and currently lead the technology transfer project of the FerriPro ingredient, a novel iron-protein complex, to the industry.
Future Food Systems
Field of research codes
Analytical Chemistry (030100): Chemical Characterisation of Materials (030301): Chemical Science (030000):
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800):
Instrumental Methods (excl. Immunological and Bioassay Methods) (030105): Macromolecular and Materials Chemistry (030300): Physical Chemistry of Materials (030304)
Milk proteins chemistry, dairy chemistry, protein aggregation, foritication of micronutrients, technology transfer, food microstructure, microscopy, oil bodies, oleosomes, digestion, food processing, food science
Mahmoud Abdelghany (Master of Science): Biomaterials from coconut oil bodies for emulsification
Sihan Ma (Master of Science): Structural characterization of oil bodies from Avocados