Veronique Nelis


Veronique Nelis

The research Veronique is conducting focuses on the influence of fat crystallization on the colloid-chemical stability and functional properties of W/O/W double emulsions. Firstly, the effect of different production parameters, such as the chemical composition, particle size and cooling regime on crystallization will be investigated with the aim of enabling controlled crystallization. Secondly, the role of (bulk and interfacial) fat crystals on double emulsion stability (e.g. Ostwald ripening, osmotic pressure gradients, diffusion of solutes) will be evaluated.

The acquired knowledge will be useful for the assessment of the functional properties of W/O/W in food applications, such as low-calorie whipped cream and spreads or for encapsulation purposes.