Ingredient and Dairy Technology – University of Copenhagen

Department of Food Science > Staff > Ingredient and Dairy T...

Xiaolu Geng

Xiaolu Geng

Assistant professor

Primary fields of research

  • Self-assembly of enzymatic modified protein fractions into nanotubes.
  • Micro- and nano-structure imaging of dairy products.
  • Rheology of whey protein gels and cheese.
  • Implementing biophysical techniques in food system.
  • Whey protein purification (pilot-scale).
  • Cheese curd formation and syneresis.

Previous/other research activities

“Nanotubes from partially hydrolysed α-lactalbumin: formation, structural aspects, and gelation over a wide range of pH” , PhD project.

“Syneresis of rennet cheese curd”. This research project is aiming at understand the effect of mechanical treatment and temperature on the syneresis of rennet cheese curd.

“Biopreservation by protective cultures in a new developed cold filled cream cheese model”, Master thesis.

Current research

Using dairy ingredients to replace emulsifying salts in melted cheese (cheese feed) for cheese powder production.

This is a part of the SMELT project with the title of “Use of the natural meltability and emulsification potential of cheeses as substation for additives”.  

PhD project: “Nanotubes from partially hydrolysed α-lactalbumin: formation, structural aspects, and gelation over a wide range of pH”.

Supervisor: Richard Ipsen and Jeanette Otte

Teaching

2011 and 2012: Dairy product technology  (responsible for lab practical in the subject of milk powder).
2014 and 2015: E-learning course “Introduction to dairy technology” (milk powder and butter).
2015: Cheese technology  (Lecture: cheese curd formation, syneresis).                 

ID: 6461142