I am a PhD student at The Maud Langton lab, Department of Molecular Sciences. My research focuses on the texture and microstructure of legume-based gels. We aim to study different mixed gel-systems based on protein, starch and fiber extracted from Faba beans as well as emulsion gels also including canola oil to deepen the understanding of what governs certain textural and microstructural properties in non-soy legumes.
Lab supervisor in the course Food Chemistry and Food Physics (LVO110).
My research focuses on the microstructure and texture of legume-based gels (mainly Faba beans). The project aims to investigate the structure-properties relationship of mixed gels and emulsion gels based on protein, starch and fibres from Swedish legumes together with rapeseed oil for the emulsion gels. To evaluate the properties of the gels and deepen the understanding of the process of heat-induced gelation of non-soy legumes, we study the gelation process with small amplitude oscillatory shear measurements and the final gels with light and electron microscopy as well as texture measurements.
We hope that a deeper understanding of what governs the changes in texture and microstructure in mixed gels can allow for better tailoring of properties of relevant foods. This could lead to the possibilities of utilizing larger parts of the bean and simplify product development, which in the end could lead to increased consumption of plant-based foods and a reduced environmental impact from our food consumption.
I have a background as an engineering student with a master’s degree in biotechnology (2019) and a bachelor’s degree in chemical engineering with engineering physics (2016) from Chalmers University of Technology (Gothenburg, Sweden). Optional courses on masters’ level were chosen with a focus on food and health.
Fanny Knab: Internship student from France working on food 3D-printing of Faba bean based materials. Main supervisor together with Klara Nilsson.
Johansson, M., Xanthakis, E., Langton, M., Menzel, C., Vilaplana, F., Johansson, D. P., & Lopez-Sanchez, P. (2021). Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure. LWT, 144, 111212.
Johansson, M., Johansson, D., Ström, A., Rydén, J., Nilsson, K., Karlsson, J., ... & Langton, M. (2022). Effect of starch and fibre on faba bean protein gel characteristics. Food Hydrocolloids, 107741.
Johansson, M., Karkehabadi, S., Johansson, D., & Langton, M. (2023). Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations. Food Hydrocolloids, 108789.
Arndt, T., Jaudzems, K., Shilkova, O., Francis, J., Johansson, M. et al. Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform. Nat Commun 13, 4695 (2022).
Johannesson, J., Pathare, M. M., Johansson, M., Bergström, C. A., & Teleki, A. (2023). Synergistic stabilization of emulsion gel by nanoparticles and surfactant enables 3D printing of lipid-rich solid oral dosage forms. Journal of Colloid and Interface Science.