His research focusses on the physical chemistry and materials science of solid and semi-solid food systems, and comprises the study of phase transitions, barrier properties, and rheology of food systems. A specific research interest is the relation between structure and dynamics of the glassy state of bio-based materials as it impacts water uptake, mechanical properties and molecular diffusion. Dr. Ubbink’s research is closely connected to product and process development, covering technology areas such as powder technology, encapsulation, extrusion and freezing. He and his team have worked on dairy powders, including products for infant and clinical nutrition, coffee and beverages, dehydrated culinary products, extruded cereals, baked goods and frozen foods, including ice cream. Research activities in plant proteins include the texturization by extrusion of protein and protein-starch blends and structure-property relations of the extruded products.
