Title project: New Emulsions Stabilized by Colloidal Lipid Particles with Tailored Microstructure
Project duration; ~Nov 2015 - Oct 2019
Particle-stabilized emulsions (Pickering emulsions) are emerging in the food area, but their implementation is still limited. It is not only challenging to produce particles with high efficiency, but also made of biobased materials, in sufficient quantity and whose production enables industrial applications. In particular, lipid-based particles could be promising, but have hardly been considered so far.
In this work, we aim to develop colloidal lipid particles (CLPs) as interface stabilizers in oil-in-water (O/W) emulsions, and to understand how particle properties affects their ability to stabilize Pickering emulsions.