Formulation of foams and emulsions stabilized by biocompatible particles for food, cosmetics and pharmaceutical applications
keywords CRYSTALLIZATION, EMULSION, FOAM, PICKERING
Reference persons ELENA SIMONE
External reference persons Debora Fino
Research Groups CREST, Dipartimento di Scienza Applicata e Tecnologia (DISAT), Politecnico di To, Crystallization and Crystal Engineering
Thesis type EXPERIMENTAL LABORATORY
Description Foams and emulsions are very common in the formulation of food, cosmeticd and pharmaceutical products. The use of solid particles allows better stability compared to conventional surfactants. The aim of this project is to evaluate the effectiveness of natural, biocompatible particles (triglycerides, waxes, polyphenols) in the stabilization and functionalization of complex formulations.
Deadline 29/10/2023 PROPONI LA TUA CANDIDATURA