Particle-stabilised emulsions, also known as Pickering emulsions, have recently met rising interest for biocompatible and food applications. This symposium highlights their potential assets in terms of chemical stability.
For this special occasion, guest speakers specialised in the fields of lipid oxidation, or of particle-stabilised emulsions or related colloidal systems, will present their latest research outcomes and perspectives.
The programme is as follows:
|13:30||Welcome and introduction, Claire Berton-Carabin, WUR, FPE|
|13:45||Pickering emulsions stabilised by colloidal lipid particles: Potential for high chemical stability? Anja Schröder, WUR, FPE/PCC|
|14:10||Adsorption of particles at water-water interfaces, Hans Tromp, NIZO – Utrecht University|
|15:00||Propagation of lipid oxidation in droplet ecosystems – A working hypothesis, Mickaël Laguerre, Naturex (Avignon, FR)|
|15:25||Early assessment of oxidative stability in a food emulsion by 1H NMR and ESR, Donny Merkx, Unilever – WUR, FCH|
|15:50||Double emulsions and antibubbles stabilized by lactide-based polymer particles for controlled release, Albert Poortinga, Bether Encapsulates – Eindhoven University|
|16:15||Drinks and networking|