Aya N. Khanji
Universite de Lorraine, France
Biography
Aya Khanji has her expertise in research and biochemical engineering, especially in dairy products. She has built this model after a year of experience in rheology, fluorescence spectroscopy, ζ potential measurements and small angle X-ray scattering. Her double major in quality control and food sciences allowed her to develop new products and process technologies with the respect of all norms such as HACCP approaches and know-hows. Determination and attention to detail combined with strong analytical and problem solving skills were earned during all her academic and professional career.
Abstract
Abstract : Structure and gelation properties of casein micelles doped with curcumin under acidic conditions