Jolijn Koomen

Jolijn Koomen

PhD student

Email : jolijn.koomen[at]inrae.fr
Phone : (33)
Linkedin: https://www.linkedin.com/in/jolijnkoomen/

Actual position and research subject

Current position: PhD student in the ISD team

Thesis topic: Functionality of pea and faba bean protein ingredients: are lipids key players? I am interested in the effect of endogenous lipids and other non-protein components of pea and faba bean protein ingredients on their physical and oxidative stabilisation properties in food emulsions. With regard to the endogenous lipids in these ingredients, my aim is to see how the total lipid content, the type of lipids present and their oxidative status are influenced by both varietal selection and the method of processing from seed to ingredient.

Previous project (master's thesis): Physical and chemical stability of oleosomes. During this 6-month research project, I studied the physical and chemical properties of oleosomes extracted from chia sunflower seeds, rapeseed and high oleic acid seeds, and assessed their physical and chemical stability (oxidative, enzymatic) as natural emulsions. This project was presented (poster) at the 3rd International Conference on Lipid Droplets & Oleosomes (Wageningen University & Research, 2023) and the 19th Food Colloids conference (Thessaloniki, 2024).

Internship at Danone (Gif-sur-Yvette): Astringency of plant proteins. My internship focused on the effect of plant protein-polysaccharide complexation on the astringency of plant protein and the functionality of an alternative protein-rich plant-based yoghurt and drink.