John van Duynhoven

John van Duynhoven is a Professor of Biophysics at Wageningen University and Research. His work bridges advanced imaging techniques and food science, focusing on lipid oxidation, protein processing, and emulsion structure.

• Affiliation: Wageningen University and Research
• Academic Rank: Professor

Research Interests: He investigates food structure and stability using NMR spectroscopy, super-resolution microscopy, and magnetic resonance imaging. Key areas include lipid oxidation pathways, plant-protein extrusion, and granular flow dynamics.

Scientific Contributions: Supervised multiple PhD projects on multiscale protein modeling, emulsion oxidation, and infant nutrition protein digestion. His recent articles highlight innovations in quantifying anisotropic food structures and oxidation products.

Collaborations: Partnerships span imaging techniques, X-ray scattering, and food technology. Active projects include lipid oxidation mapping and protein extrusion modeling.