报告题目：Droplet-stabilised emulsions: colloidal and oxidative stability advantages  

主 讲 人 （一）：Aiqian Ye  新西兰梅西大学  副教授   

报告题目：Interactions between food colloids and oral fluids: From  

molecular to textural properties

主 讲 人（二）： Christos Ritzoulis  希腊亚里士多德大学  教授

报告时间：2018年11月15日 （周四）10:00

报告地点：下沙校区食品学院257报告厅

报告人（一）简介：Aiqian Ye，博士，副教授，任职于Riddet Institute, Massey University, New Zealand（新西兰梅西大学Riddet研究所），长期从事牛奶脂肪球、牛奶蛋白质、多糖、脂肪酸及其形成的乳液运载体系在食品加工、胃肠道消化过程的结构与功能变化等研究工作。研究成果已在国内外核心刊物Langmuir、Progress in Lipid Research等发表SCI论文90多篇，论文他引大于2800次，i一index: 31。在国内外重要学术会议做大会邀请报告20次。主编专著5部，国际专利7项。

报告摘要：Droplet-stabilised emulsions (DSEs) are a novel colloidal structure in which lipid nanodroplets or nanoparticles stabilise the interface of a microscopic lipid droplet. This nested structure confers unique advantages due to high interfacial adsorption energy, similar to Pickering emulsions, and a semisolid networked interfacial structure. We have now defined the formulation and processing parameter space for producing food-grade DSEs, which opens up new applications in designing healthy, clean-label food products. In this presentation, the mechanism of DS emulsion formation, physico-chemical properties and their stability studied by TEM, SANs and USAMs as well as its advantage in oxidation stability by managing the oil type and structure of surface droplets will be introduced. Droplet-stabilised emulsions are a promising new colloid with applications in food, pharmaceutical and personal care.

报告人（二）简介：Christos Ritzoulis，食品化学专业教授，现任职于希腊亚里士多德大学食品学院食品科技系。2001年获得英国利兹大学食品科学博士学位。主要研究方向为：食品胶体，隔离/天然亲水胶体特性，乳液，液变学/食品的质构，胶体食品的咀嚼和消化，热力学胶体，油-水界面。

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