My utmost concern is to blaze the way for our society into sustainability and equality.
I am a scientist with more than 6 years experience in food technology specialized in sustainable food colloids and protein functionality. My vision is to find innovative solutions with novel scientific approaches for vibrant food questions. I work at the Forschungszentrum Jülich. Here, I established topics related to food materialscience and -technology and build the sustainable foods colloid group and food science lab. I am motivated to contribute to a sustainable and healthy future, and I enjoy working in a interdisciplinairy and equality embracing team with industrial collaborations. In my current position, me and my team develop and approve methods to understand the function of novel and sustainable proteins in food colloidal systems via neutron and X-Ray scattering (microCT, SANS, SAXS, NSE).
Food colloids are part of everyone's life: milk, yogurt or cheese. An evolution of various social and environmental reasons stresses the importance to integrate more sustainable and plant-based food colloid options into the human nutrition.
Plant-based food colloids represent a scientific challenge. These colloidal systems have been extensively studied in the past decade, but the function and potential of sustainable plant proteins in complex colloidal systems is still not fully understood. X-ray and neutron scattering techniques offer a tremendous potential to answer a lot of important research questions concerning organization, shape, size, aggregation state, and motion of components within these colloidal systems (Heiden-Hecht et al., 2023 and 2024). We aim to link these characteristics with physico-chemical causes, and food characteristics.
The goal to understand the function of plant proteins in complex colloidal systems is addressed, and our work will contribute to solve a lot of important research questions concerning food colloid systems.
Website Food Laboratory
Methods for the isolation of proteins and characterisation of sustainable food colloids
Dr. Henrich FrielinghausInstrument responsible for KWS-1, SANS group leader, Soft Matter coordinatorBuilding Garching-UYL / Room 0524+49 89/158860-706
Dr. Olaf HoldererInstrument Scientist J-NSE "PHOENIX"Building Garching-UYL / Room 0527+49 89/158860-707
God made the bulk; the interface was invented by the devil.
News
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Events
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Conference Contributions
Selected Conference Contributions
Müller, M., Frielinghaus, H., Holderer, O. and Heiden-Hecht, T. (2024). Proteins derived from green biomass as stabilizers for emulsions. Neutrons and Food 7, Newark, USA in Juni 2024. (Invited presentation)
Heiden-Hecht, T., Müller, M., Frielinghaus, H. and Holderer, O. (2024). Exploring and understanding food emulsion systems with neutron scattering and spectroscopy. Neutrons and Food 7, Newark, USA in June 2024. (Invited presentation)
Heiden-Hecht, T., Müller, M., Holderer, O. and Frielinghaus, H. (2024). Food emulsions: A view using neutrons. LLB-MLZ Meeting Herrsching, Germany in May 2024. (Invited presentation)
Heiden-Hecht, T. (2024). Sustainable food colloids. ESS lab symposium, Lund, Sweden in April 2024. (Invited presentation)
Heiden-Hecht, T. (2024). Sustainable food colloids group. TU Delft, RST Department Colloquium, Netherlands in March 2024 (Invited presentation)
Heiden-Hecht, T., Wu, B., Holderer, O. and Frielinghaus, H. (2023). Towards sustainable food emulsions. LINXS event – Northern Lights on Food – Conference IV, Lund, Sweden in June 2023. (Invited presentation)
Heiden-Hecht, T., Wu, B., Holderer, O. and Frielinghaus, H. (2023). Insights from scattering into plant based dairy products. European Conference on Neutron Scattering, Garching, Germany in March 2023. (Presentation)
Publications
Selected Publications
Heiden-Hecht T, Wu B, Appavou M-S, Förster S, Frielinghaus H, Holderer O. Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques. Foods. 2023; 12(10):2021. DOI: 10.3390/foods12102021
Heiden-Hecht T, Wu B, Schwärzer K, et al. New insights into protein stabilized emulsions captured via neutron and X-ray scattering: An approach with β-lactoglobulin at triacylglyceride-oil/water interfaces. J Colloid Interface Sci. 2024;655:319-326. DOI: 10.1016/j.jcis.2023.10.155
Schwärzer K, Heiden-Hecht T, Chen Y, Holderer O, Frielinghaus H, Li P, Allgaier J. Eur J Org Chem. 2023;26. DOI: 10.1002/ejoc.202300632