Miek Schlangenمشاهده پروفایل
پژوهشگر
- Food Texture Analysis
- Food Mechanical Properties
- Machine Learning Applications in Food Science
- +۳ مورد دیگر
Miek Schlangen is a postdoctoral researcher at SDU FOOD MATTERS (University of Southern Denmark), specializing in food texture engineering, mechanical properties of meat analogues, and machine learning applications in food science. She obtained her PhD in Food Process Engineering from Wageningen University (2024), focusing on dry fractionation of plant proteins, transglutaminase crosslinking, and structuring into meat analogues. Active in AI-driven hierarchical food structure design (FIBROUSNESS project, 2024-2027) Developed image analysis methods for fibrousness quantification Expert in mechanical anisotropy assessment of meat analogues Research Interests: Her work bridges food biophysics, advanced processing technologies, and computational modeling to create plant-based meat alternatives with optimized structural and textural properties. Key focus areas include: Multiscale fibrousness characterization Enzymatic protein modification Machine learning for rheological prediction Polysaccharide-protein interactions Non-linear food material behavior Endogenous starch utilization Scientific Contributions: Miek's research output includes 11 publications (2025-2021) covering meat analogue development, plant protein structuring, and sustainable ingredient applications. Her work has received significant attention with 3 citations in 2025 and 15 citations in 2024. 2023 - Honorable Mention, Women in Science Rising Talent Prize 2022 - Structural characterization of plant-based meat replacers 2021 - Texture evaluation methodology review Collaborative Network: Maintains active collaborations with researchers at Wageningen University and SDU Biotechnology, with external partnerships across Europe and Asia. Current work focuses on quantitative relationships between mechanical anisotropy, macrostructure, and microstructure in meat analogues.














