Max has built a deep understanding of dry, moist, and wet. Water activity in relation to glass transition temperature and textural properties are key to him. Max is studying the physics behind crispiness in dried foods. Furthermore, he is good at rheology and imaging as well, and recently he has added standardized colour measurements to his toolbox. Just contact Consistence and ask for the Max!
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Our aim is to provide world class microstructural insights and we are happy to receive feedback. Contact us for more information if this page is relevant for your research. Free use of the images and content of this webpage is permitted with reference to Consistence.