Novel results on Pickering emulsions presented at the 8th DOF Conference, Porto by PhD Students

Research on Pickering emulsions continue to gather momentum as Morfo Zembyla (PhD Student) presents a talk on dual delivery of water droplets and polyphenols using Pickering water-in-oil emulsion creation followed by Andrea Araiza-Callahora (PhD Student) and Shuning Zhang (PhD Student) presenting their posters on Pickering oil-in-water emulsions stabilized by various gel particles (e.g. whey protein nanogel, pea protein microgel) at the “8th International Symposium on Delivery of Functionality in Complex Food Systems" (7-10th July) at Porto, Portugal.