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URV

Junjing Wang


PhD Programme

Nanoscience, Materials and Chemical Engineering

Research group

FOODIE - Food, Innovation & Engineering

Supervisors

Carme Güell Saperas & Montserrat Ferrando Cogollos

Bio

Junjing Wang obtained the bachelor degree in Food Science and Engineering from Beijing Forestry University in China and subsequently completed the master degree in Food Technology and Nutrition from Lund University in Sweden. During the undergraduate degree study, she was a co-author in one publication entitled “Extraction of polyphenol from chestnut shell and the study on bioactive components inhibiting α-glycosidase” in the journal of Science and Technology of Food Industry. Also, a patent was attained for the implied method. Besides, the degree project “Composition of black sesame oil extracted by scCO2 and its nutraceutical applications” has appeared in the poster presentation of the 6th International Conference of Green and Sustainable Chemistry in Nottingham, UK. Her master thesis was focused on understanding the impact of protein and iso-α-acid on beer lacing property by employing image analysis technique.

Project: New approaches to produce emulsions and microcapsules for food applications using structured systems

The objective of this project is to deepen in the scientific and technological knowledge of low energy intensive emulsification methods for food applications based on micro-structured systems. The starting point is the encapsulation of bioactive compounds obtained from agri-food by-product into multiple emulsions using dynamic membranes of tunable pore size (DMTS) consisting of a bed of silica microbeads supported by a nickel microstructured membrane. This system is used to refine coarse multiple emulsions previously produced by mechanical stirring. The influences of the DMTS with different parameters and various emulsifiers on the emulsification process and physicochemical characteristics of the multiple emulsions, the encapsulation efficiency, emulsion stability and release of bioactive compounds over storage time will be studied. In addition, the formulation of multiple emulsions will be varied by the addition of different bulking materials in order to study the effect of osmolality balance and viscosity on emulsification process and encapsulation capacity. Later on, it is interested to introduce the technological functionality of food ingredients from new sources, such as algae, vegetables or insects, to obtain food-grade encapsulates. The next step is the fabrication of solid microcapsules by spray drying previously mixing the colloidal double emulsions with different wall materials. The effects of different wall materials and process temperatures on encapsulation efficiency, and stability of the powder-form polyphenol capsules will be evaluated. Furthermore, systematically produce high quality bioactive compounds encapsulates in liquid and solid forms to test their bioaccessibility under simulated in vitro oral and gastrointestinal conditions.