The Food and Soft Materials Research Lab – Our Group Members

Khakhanang (Yim) has been working on the crystallization of fats in different systems, ie., oleogels, animal fats, and emulsions. She is studying the properties of the fat components of crème fillings including their thermal behaviour, microstructural characteristics, polymorphic transitions, rheological, and textural properties.

    Credentials

    Ph.D. Food Science
    (Silpakorn University, Thailand)

Danilo studies the stability of plant protein emulsions aiming to understand the interaction of protein-surfactants. He is interested in exploring the role of fat crystallization in the stabilization of plant protein emulsions. His interests also comprehend the impact of the protein-surfactant interaction and the fat crystallization in drug release.

    Credentials:

    Ph.D. in Food Science

    (University of Campinas – Brazil)

Jessica is interested in understanding functional foods and developing foods with clean labels. She works on the effects of surfactant concentration on fat crystallization.

    Credentials

    M.Sc.  Human Health & Nutritional Science
    (University of Guelph)

Malek specializes in controlling the stability of Pickering emulsions by modifying the interfacially-bound particles in-situ. Malek's focus is on using secondary surfactants and studying how they interfact with particles at the oil-water interface. This involves the use of interfacial rheology and advances microsocpy techniques. 

    Credentials

    B.Sc. Chemistry
    (Toronto Metropolitan University)

 

Selvyn is developing novel methods of edible oil structuring to replace saturated and trans fats and minimize their deleterious effect on human health. He uses particle properties, their interaction with immiscible fluids, and  oleogelators (oil gelling agents) to give liquid oils a solid-like structure via combination of capillary suspensions and oleogel networks. Selvyn's focus is the characterization of the individual and combined interactions between the components of his system and how they contribute to overall rheology and microstructure. 

    Credentials

    M.Sc. Chemistry 2019

    (Toronto Metropolitan University)

Natália works with water-in-oil high internal phase emulsions, systems composed of over 74% v/v of water. She is currently focused on understanding how changing the composition of these emulsions may tune their functionality. Combining results, especially from rheology and microscopy, structure-function relationship may be elucidated.

Credentials

M.Sc. Food Science
(University of Campinas, Brazil)

Veronica is interested in tailoring the texture and rheology of water-in-oil emulsions by tuning the interfacial design of dispersed water droplets and their interaction with fat crystals. The aim is to control the structure formation and breakdown behaviour of these emulsions.

Credentials

 B.Sc. Chemistry
(Toronto Metropolitan University)

Shweta studies the formation of liquid crystals, and how parameters (such as concentration, and surfactant types) affect nucleation and crystallization at the oil/water interface versus in bulk. She works at improved rheology, stability, texture of emulsion and formation of different LC structures, such as lamellar, nematic and hexagonal.

Credentials

B.Sc. Materials and Nanosciences
(Waterloo University)

 

Raphaël explores food structuring using hydrocolloids. He designs functional food scaffolds and studies the microstructure governing the resulting mechanical properties. His work focuses on the development of soft-materials for use as meat analogs.

    Credentials

    M.Sc. Industrial engineering

    (Institut supérieur industriel agronomique de Huy, Belgium)

Robert "Jordan" is currently exploring the structuring of oil-based systems, using proteins as an oleogelator. He currently works on functionalizing protein isolates for their co-option as building blocks in polymeric, 3D networks capable of assimilating and embedding oil. The aim is to apply oleogelation to oil-based systems incorporating organic particles. 

Jordan is also the President of the Molecular Science Graduate Course Union for the 2023-2024 academic year!

    Credentials

    B.Sc. Biology (Hons)

    (Toronto Metropolitan University)

Ricardo studies the breakdown of food microstructures. He uses in-vitro digestion models to investigate how food matrices impact their digestion kinetics. His goal is to make processed food healthier.

Ricardo also serves as one of the Ph.D. representative for the 2023-2024 Molecular Science Graduate Course Union!

    Credentials

    B.Sc. Pharmacy

    (University of the Sacred Heart - UNISAGRADO, Brazil)

Quinton studies the interfacial behaviour of emulsifiers and fat crystals at the oil-water interface. His work is focused on the emulsifier-fat crystal layer that forms at the interface, namely the nucleation of fat crystals and their interactions with various emulsifiers. He works with interfacial rheology, interfacial tensiometry and microscopy.

Quinton also serves as one of the M.Sc. representative for the 2023-2024 Molecular Science Graduate Course Union!

    Credentials:

    B.Sc. Biomedical Sciences (Hons)

    (Toronto Metropolitan University)

Katia is currently measuring stability differences in particle-stabilized and shell-stabilized oil-in-water emulsions. Specifically she is interested in determining how polarity and surface charge affects the interfacial film morphology of these emulsions.

Katia also holds the position of Co-Vice President of Events on the 2023-2024 executive commitee for the Molecular Science Graduate Course Union!

    Credentials

    BA Biology and Psychology
    (Wilfrid Laurier University)

Enea is currently investigating the structure-function relationship behind the rheology-controlling effects of emulsifiers in particle dispersions. He develops molten chocolate systems and determines how different emulsifiers, either synthetic or naturally occuring, reduce low shear apparent viscosity and aggregation behavior by altering the ways in which particles see each other in suspension.

    Credentials

    B.Sc. Chemistry 
    (Toronto Metropolitan University)

Elisha works on understanding how dispersed particle polarity affects fat crystal formation and rheology. Specifically, she is interested in finding the lowest possible fat concentration that forms a stable crystal network with particles. Her goal is to contribute to work concentrated on the fabrication of a healthier alternative to saturated fats while conserving the solid texture.