At Utrecht University I study the properties of fully water based emulsions. In most cases, these emulsions consist of droplets of protein-rich solution in a continuous phase of polysaccharide solution, or vice versa. The emulsions form by phase separation of concentrated solutions of these two types of polymer.
Between the two phases there is a so called water-water interface. These interfaces have a very low interface tension, and are very easily deformed. As a consequence, behaviour under shear of water-water emulsions is special, and one of the subjects being studied.
Another interesting feature is the possibility of Donnan potentials across the interface. This is the subject of the PhD work of Mark Vis of the van 't Hoff Laboratory, who I co-supervise together with Dr. Ben Erné.
Together with a PhD student, Nina Chatsisvili, I am looking for ways to stabilize water-in-water emulsions. Recent work of Mark Vis has shown that this is possible using inorganic colloids, such as clay particles. The stabilizing mechanism is presumed to be Pickering stabilization. However, food grade stabilizing particles are prefered. Nina is therefore exploring protein particles as stabilizers for water-in-water emulsions. This work is carried out both at NIZO food research and at in the van 't Hoff Laboratory at UU.
As scientist at NIZO food research, I carry out research in the field of stability and texture of systems with food biopolymers as the main ingredient. This research may be fundamental or applied, and supports the value of NIZO for its customers. Some non-confidential research lines are:
- Encapsulation of live probiotics by electrospinning and electrospraying
- Analysis of foam stability by light scattering techniques
- Formational and functionality of microbubbles, which can be considered as 'colloidal air'
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