0 10 20 30 40 50
0.6
0.7
0.8
0.9
1.0
1.1
1.2
Nu
mb
er o
f s
pin
pro
be
mo
lec
ule
s (
r.u
.)
Time (min)
number of TN molecules
De-coated dry seed
0.6
0.7
0.8
0.9
1.0
1.1
1.2
Line height
Lin
e h
eig
ht
(r.u
.)
LABORATORY OF BIOPHYSICS
Research in Lab of Biophysics II:
• Transport in porous bio-systems
• Advanced compositional and structural analysis of foods
• Development and application of:
• NMR/ESR Spectroscopy
• TD-NMR Relaxometry & Diffusometry
• Magnetic Resonance Imaging & Spectroscopy
Ana Pereira – projects B and F Tatiana Nikolaeva – projects B, H
and I Julia Krug – project C Frank Vergeldt – projects A and D
Elena Golovina – project E Donny Merkx – project G
Identification and quantification of free radical intermediates
of the primary oxidation in O/W food emulsions by ESR
F. Polymer networks under stress
I. Fat crystal mesoscale network structure
Multi-length-scale assessment of fat crystal structure by NMR
and Small-Angle Scattering
mm μm 0.1-1 μm 10-150nm
Product structure Spherulites Platelets Primary crystallites
Investigation of structure/dynamics of water domains in gums
during enzymatic degumming of vegetable oil by heteronuclear (1H,
2H, 31P) NMR
E. In vivo detection of aging mechanisms in dry seeds
G. Lipid oxidation in food B. Rheo-MRI: food structures under
shear
Assessment of flow behavior of food dispersions and hybrid
networks under shear
Prof. John van Duynhoven
Dr. Henk Van As
ESR oximetry (metabolic activity, intactness of mitochondria),
spin probe
reduction (reducing agents) and MRI redox imaging
H. Food mesoscale structures
P P P
P
P
oil
water
Enzymatic degumming
D. Mass transport during food processing
MRI of water and fat transport and migration during
processing
Contact persons :
Relaxometric and diffusometric methods to assess effect of
processing/ formulation on crispness of snacks, oil content, solid
fat content, oil droplet size, water holding capacity, ....
A. TD NMR analysis of foods, fruit, seed, biofilms
C. Micro-imaging and (localised) Spectroscopy 30, 300, 600 and
950 MHz
Tracking the diffusion of nanoparticles to evaluate the
anisotropy level of food-mimicking polymer networks under
stress.
In untouched polymer In stretched polymer
Proteins
Surfactants
Alkyl radical
R Initiation
H
R
PUFA
O2
R
OO
+
R’ R
HOO
Propagation
Hydro-peroxide
Oxidation chemistry Interface Transport
Alkyl radical
5 8 10
12 15 17
20 22 25
27 30 32
low
high
storage hydration cooking
absorption
8 gauss
Line height (H)
H=f (N, W)
W = width
0 10 20 30 40 50 60 70
1.0
1.2
1.4
1.6 Number of TN molecules
Nu
mb
er o
f T
N m
ole
cu
les (
r.u
.)
Time (min)
Dry coated seed
1.0
1.2
1.4
1.6 Line height
Lin
e h
eig
ht
(r.u
.)
TN
ESR Mayonnaise
compressed cellulose
No flow
1 mm
flocculation
shear
