讲座题目： Colloidal insights on functionality: Thermodynamics, fractionation, rheology, oral processing and bioavailability of hydrocolloids and emulsions
主 讲 人：RITZOULIS Christos, ATEI of Thessaloniki, Greece 教授
邀 请 人：邵平 教授，孙培龙 教授
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.
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.