Structures of food compounds and the food matrix

Physical chemical properties of food compounds such as protein emulsions and fibres may affect their interaction with cells of the immune system.

We are studying the impact of structure and molecular interaction of proteins, lipids and fibres on their immune modulatory properties in monocytes and dendritic cells.

In particular, we study how emulsification of food proteins and other particles containing proteins affect absorption in monocytes, and how various properties of fibres, such as degree of polymerization and solubility influence the immune modulatory capacities of fibers.