Grant: Discovery Grants Program - Individual
Ryerson University
$47,000.00
Improving the functionality of fat crystal-stabilized water-in-oil emulsions
FY 2021-22
Summary
Controlled destabilization; Fat crystallization; Food emulsions; Food Structure Design; Interfacial phenomena; Kinetic stability
Program
Discovery Grants Program - Individual
Recipient
Location
Ontario, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
RGPIN-2018-05344
Name nom
Rousseau, Dérick
Department département
Chemistry and Biology
Organization id
43
Institution établissement
Ryerson University
Province en
Ontario
Province fr
Ontario
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2021
Competition year année de concours
2018
Award amount
47000
Program id
RGPIN
Program name en
Discovery Grants Program - Individual
Program name fr
Programme de subventions à la découverte - individuelles
Group en
Discovery grants programs
Group fr
Programmes de subventions à la découverte
Committee code
1502
Committee name en
Biological Systems and Functions
Committee name fr
Systèmes et fonctions biologiques
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6101
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food chemistry and analysis
Research subject fr
Chimie alimentaire et analyse
Installment
inst:4
Partie
1
Nb partie
5
Application title
Improving the functionality of fat crystal-stabilized water-in-oil emulsions
Keyword
NSERC
Application summary
Controlled destabilization; Fat crystallization; Food emulsions; Food Structure Design; Interfacial phenomena; Kinetic stability
