报告题目：Hydrocolloids from natural sources: From extraction to digestion             

主 讲 人 ：Christos Ritzoulis   希腊塞萨洛尼基亚力山大科技教育研究所  副教授

报告时间：2016年3月24日下午13:30-15:00  

报告地点：下沙校区食品学院257学术报告厅

报告语言：英语

报告人简介：Christos Ritzoulis，食品化学专业副教授，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。

报告内容摘要：

This is a presentation of our recent progress on the field of isolation, purification, extraction and characterization of food hydrocolloids from natural sources, and of their interactions with components of the oral and gastrointestinal tract. Results are reported on the reclaim and valorization of emulsifying hydrocolloids from solid winery and olive processing waste; on our current understanding of the thermodynamics and self-assembly of okra hydrocolloidal mucilage; on the hydrophobization of the said materials; and on the in vitro examination of the digestion of a solid hydrocolloids matrix, namely bread.