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Jose Bonilla

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Assistant Professor (Tenure-Track)

Københavns Universitet

Denmark

Research Interests

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Professors in Food Science

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Glutenin fractions visualized with conjugated quantum dots and confocal microscopy help understand rheology and mixing behavior of wheat doughs

Open Date: 2017-01-01

Close Date: 2021-01-01

Articles (12)

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2026

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2024

Collaborators (16)

Egon Bech Hansen

Technical University of Denmark

DENMARK

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Jens Saalbrink

Københavns Universitet

DENMARK

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Anwesha Sarkar

Professor of Colloids and Surfaces

University of Leeds

UNITED KINGDOM

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Jon Sporring

Professor

Københavns Universitet

DENMARK

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Elena Simone

Docenti di ruolo di IIa fascia

Politecnico di Torino

ITALY

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Jonathan R. Brewer

University of Southern Denmark

DENMARK

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Blandine Marguerite Louise Genet

Technical University of Denmark

DENMARK

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Mauricio Oyarzun

Københavns Universitet

DENMARK

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Frantz Rom Poulsen

Consultant/professor

Odense Universitetshospital

DENMARK

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Poul Erik Jensen

Professor

Københavns Universitet

DENMARK

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Jarupat Luecha

Senior Scientist

VTT Technical Research Centre of Finland

FINLAND

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Mario Martinez Martinez

Associate Professor

Aarhus University

DENMARK

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Bo Mussmann

Associate professor / 1. amanuensis

OsloMet – Oslo Metropolitan University

NORWAY

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Mathias P. Clausen

University of Southern Denmark

DENMARK

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Wanxiang Guo

Lecturer

Southwest University

CHINA

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Anja Maria Wagemans

Head of Department/ Prof. Dr.

Technische Universität Berlin

GERMANY

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Jose Bonilla

Research Interests

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Recent Grants

Articles (12)

Viscoelastic phenotyping of meningiomas reveals biomechanical classes and intratumoral heterogeneity

Topological texture analysis of microscopy images of dynamic casein gelation and its relation to rheological properties

Acidic and rennet coagulation of pea and casein mixed emulsions

Food microstructure in the data science era: From images to values

Tribology of dual Pickering double emulsions: Machine learning-aided inner droplet analysis

Acidified dough processing of faba bean protein concentrates

Simultaneous Extraction of Hempseed Oil Bodies and Protein Concentrate Through Mild Phytate-Driven Water-Only Fractionation

Quantifying microscopic droplets in colloidal systems through machine learning-based image analysis

Advances in optical microscopy for food structure characterization

Phase behaviour and structure formation of alginate-gelatin composite gels

Process-induced protein aggregates influenced pea globulins’ structure formation upon heating

Molecular changes and interactions of wheat flour biopolymers during bread-making

Collaborators (16)

Egon Bech Hansen

Jens Saalbrink

Anwesha Sarkar

Jon Sporring

Elena Simone

Jonathan R. Brewer

Blandine Marguerite Louise Genet

Mauricio Oyarzun

Frantz Rom Poulsen

Poul Erik Jensen

Jarupat Luecha

Mario Martinez Martinez

Bo Mussmann

Mathias P. Clausen

Wanxiang Guo

Anja Maria Wagemans

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