Lecture：Double emulsions: Preparation, characterization and application of W/O/W double emulsions
Reporter：Prof. Paul Van der Meeren, Ghent University
Time：16th April, 14:30 ~ 16:00 (Beijing time);
Venue: Room 127, Building 13
Form of lecture: Online lecture
Welcome all the teachers and students to attend!
Abstract of the lecture：
Double emulsions are emulsions of emulsions: in W/O/W double emulsions a primary W/O emulsion is dispersed into an outer water phase. During the last decade, this complex emulsion system has been studied for both reduced-calorie and encapsulation applications. The lecture will focus on the specific features of double emulsions with respect to their preparation, stabilization, and characterization. Specific topics include the potential replacement of polyglycerol polyricinoleate as hydrophobic emulsifier, as well as the determination of the encapsulation efficiency of both the internal water phase and enclosed hydrophilic compounds. Hereby, the link between solute and emulsion characteristics on the one hand, and the encapsulation and release properties on the other hand are discussed.
CV of reporter：
Paul Van der Meeren is senior full professor at Ghent University, where he has set up the Particle & Interfacial Technology research group (www.paint.ugent.be). He is also Head of the Department of Green Chemistry and Technology within the Faculty of Bioscience Engineering. Besides, he is Director of the Ghent University Doctoral School of (Bioscience) Engineering. In addition, he is 5% affiliated to the Free University of Brussels. He is (co-)author of more than 250 peer-reviewed international publications and (co-)promotor of 25 successfully defended PhD dissertations.
His research interests involve the relationship between microscopic characteristics (such as size distribution and charge properties) and macroscopic characteristics (such as sedimentation/creaming, structure formation, rheology) of colloidal dispersions in different fields of application, such as food technology (including functional foods), as well as chemical and pharmaceutical product formulation.
