学术报告:Droplet-Stabilised Emulsions: Colloidal and Oxidative Stability Advantages
 来源:     发布日期:18-11-09 17:20:42  最后更新:18-11-09 17:20:42  浏览次数:

报告题目:Droplet-Stabilised Emulsions: Colloidal and Oxidative Stability Advantages

报告内容Droplet-stabilised emulsions (DSEs) are a novel colloidal structure in which lipid nanodroplets or nanoparticles stabilise the interface of a microscopic lipid droplet. This nested structure confers unique advantages due to high interfacial adsorption energy, similar to Pickering emulsions, and a semisolid networked interfacial structure. We have now defined the formulation and processing parameter space for producing food-grade DSEs, which opens up new applications in designing healthy, clean-label food products. In this presentation, the mechanism of DS emulsion formation, physico-chemical properties and their stability studied by TEM, SANs and USAMs as well as its advantage in oxidation stability by managing the oil type and structure of surface droplets will be introduced. Droplet-stabilised emulsions are a promising new colloid with applications in food, pharmaceutical and personal care.

 

报告时间:20181112日下午15:00-16:00

报告地点:协同创新中心B434-436会议室


主讲嘉宾:

Aiqian Ye,博士,新西兰梅西大学食品科学与工程研究所副教授,Riddet研究所副研究员,美国化学学会成员,20多家国际杂志审稿人。主要研究领域包括乳制品、食品结构及组成、食品加工及矿物质等以蛋白为乳化剂的乳状液的稳定机制、消化吸收特性等。发表SCI论文100多篇,7PCT专利,参与编撰书籍6本。


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