Workshop on Emulsion and Biopolymer Interaction
 来源:食品学院   王园园  发布日期:19-10-31 15:51:21  最后更新:19-10-31 15:51:21  浏览次数:

Workshop on Emulsion and Biopolymer Interaction

Presented by Prof. Qingrong Huang, Ph.D.

Rutgers University, USA

时间:2019114日(周一)14:00-17:00115日(周二)9:00-17:00

地点:协同创新中心三楼会议室B336

内容

Topic 1: Engineering Food Grade Pickering Emulsions

Topic 2: Protein/Polysaccharide Complex Coacervation

Topic 3: Characterization of Structure and properties of Food Biomaterials

简介

Qingrong Huang is currently a Professor at Department of Food Science, Rutgers University. He established the first research laboratory in US specializing in Food Nanotechnology. He devoted his professional career to Food Nanotechnology and Biopolymer research. By using experimental and theoretical approaches of basic sciences, such as polymer physics and chemistry, colloid chemistry, materials science, analytical chemistry, pharmacology, nutrition, and combining the knowledge of food engineering and food chemistry, his team has solved a series challenges of natural products, such as low water solubility, low loading, low bioefficacy and low bioavailability. He received 2016 Fellow award from Agricultural and Food Chemistry Division, American Chemical Society. He is the Clarivate Analytics Highly Cited Researcher in 2017 and 2018, one of the most highly prolific authors for the Journal of Agricultural and Food Chemistry in 2017, and the most cited author of Journal of Food Science in 2010. He has published about 240 refereed journal papers, 15 book chapters and edited two books.


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