Cellulose Microfibre and potato protein in a double network, gel structure
An animation and a still image of Cellulose Microfibre and potato protein in a double network, gel structure. The protein is depicted in red, and the fibre is depicted in cyan.
Ieuan Roberts-Harry, a Marie Curie PhD Research Scientist at the Unilever Foods Innovation Centre in the Netherlands, will be presenting a poster of this gel structure at the Food Colloids 2024 conference in Thessaloniki in Greece. The topic is Double gels made of interpenetrating networks.
Publication – Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70–80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability…
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Publication – Influence of Nozzle Geometry and Scale-Up on Oil Droplet Breakup in the Atomization Step during Spray Drying of Emulsions
Spray drying of oil-in-water emulsions is a widespread encapsulation technique. The oil droplet size (ODS) significantly impacts encapsulation efficiency and other powder properties. The ODS is commonly set to a specific value during homogenization, assuming that it remains unchanged throughout the process, which is often inaccurate. This study investigated the impact of atomizer geometry and nozzle dimensions on oil droplet breakup during atomization using pressure-swirl atomizers…
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Publication – Naphthyl end-capped bithiophene film on plant-based polyamide-4,10
We report on a vacuum deposited 5,5’-bis(naphth-2-yl)-2,2’-bithiophene (NaT2) film on bio-based polyamide-4,10 (PA410) substrate. The substrate is moderately hydrophobic with dominant dispersive interactions…
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Video about Microfluidics approach to Pickering emulsion production
Pickfood Geilo Meeting presentation
Surface tension of pickering emulsion close-packed jamming of particles
– Pipette aspiration of oil in water pickering droplets:
Arrested Coalescence in Pickering emulsions
By Francoise Brochard-Wyart