讲座题目： Colloidal insights on functionality: Thermodynamics, fractionation, rheology, oral processing and bioavailability of hydrocolloids and emulsions

讲座时间：2018年6月1日上午10:00-11:00

讲座地点：朝晖校区子良楼A区206会议室

主 讲 人：RITZOULIS Christos,  ATEI of Thessaloniki, Greece 教授

邀 请 人：邵平 教授，孙培龙 教授

主讲人简介：

Christos Ritzoulis is Professor of Food Chemistry at ATEI of Thessaloniki, Greece. His research interests are on the physical chemistry of food hydrocolloids and emulsions. He is the author of over 50 research papers, two books, and of book chapters.

报告摘要

The presentation will cover recent advances on (i) the thermodynamics of hydrocolloids and saliva constituents; (ii) on the synergism and antagonism between the components of complex colloidal foods in their interactions, with a focus on the effects of the individual fractions; (iii) the practical applications of our recently-isolated natural thickeners in real products; (iv) ex vivo efforts to monitor the absorption isotherms of the various components of a hydrocolloid into the intestinal surface; (v) the importance of considering the food + saliva shear and elongatinal viscosities and moduli; (vi) the mixing between saliva and liquid foods in the mouth, and the implications of its kinetics.