PhD candidate Xuefeng Shen attending three conferences
PhD candidate Xuefeng Shen has attended and contributed to three conferences representing PICKFOOD.
The 7th International Soft Matter Conference: 4-8 September 2023, Osaka, Japan – Poster presentation
NWO Physics 2024: 23th-24th January 2024, Veldhoven, the Netherlands – Oral presentation
Burgers Symposium 2024: 29th-30th May 2024, Lunteren, the Netherlands – Poster presentation
Namrah Azmi presentation at The NLF conference in Lund, Sweden
PICKFOOD PhD candidate at NTNU, Namrah Azmi, presented her research at the Northern Lights on Food conference at Lund University in Sweden.
She was also asked to comment of the NLF Conference.
Publication – Transition of Liquid Drops on Microstructured HygrophobicSurfaces from the Impaled Wenzel State to the “Fakir”Cassie−Baxter State
ESR1 Charalampos Tsekeridis has published this paper related to his MSc.
View the publication – available download
Publication – Numerical and experimental investigation of chaotic advection and diffusion mixing effects in 3D multihelical microfluidics for liposome synthesis
The recent advances in nanomaterials’ production by microfluidics with high throughput became critical for industry-scale production. Numerical simulation has been part of this development, allowing faster and more detailed study of the process that would be costly only experimentally…
More information about the publication and longer abstract
Several PICKFOOD participants attended the 19th Food Colloids Conference, in Thessaloniki, Greece on 14–18 April, 2024
PICKFOOD participants attending the Food Colloids Conference, in Thessaloniki, Greece
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…
More information about the publication and longer abstract
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…
More information about the publication and longer abstract
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