Soft Particles at Interfaces: Phenomena, Structure and Opportunities in Food Applications

○Ngai

Presentation information

Asian International Symposium

Asian International Symposium - Colloid and Surface Chemistry -

Tue. Mar 24, 2020 1:00 PM - 5:10 PM C1 (K301, Lecture Hall Bldg. [3F])

3C1-25～3C1-28 Iimura, Ken-ichi
3C1-31～3C1-35 Ohkubo, Takahiro
3C1-38～3C1-41 Murakami, Ryo
3C1-44～3C1-48 Shrestha, Lok Kumar

3:10 PM - 3:40 PM

[3C1-38] Soft Particles at Interfaces: Phenomena, Structure and Opportunities in Food Applications

Keynote Lecture

○Ngai, To (The Chinese Univ. of Hong Kong)

Keywords:Pickering emulsion, Particle at interfaces, Microgels, Emulsions, Food formulation

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