Emulsions; colloids; electrospin/electrospraying; encapsulation; delivery of bioactives; food processing; dairy products; polysaccharides; proteins; new product development, food processing, soft matter, electrospinning.
Evi Paximada
Researcher- Host institution: University of Leeds
- Position: Principal investigator
- Discipline: Food engineering, Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Sharing equipment or facilities, Technical consultation
- Hiring for: Graduate students, Postdoctoral fellows, Research staff
- Lab equipment: Microscopy equipment, Other, Sensory and food science analysis equipment
- Region: Europe
- Technology focus: End product formulation and manufacturing, Ingredient optimization
- Location: Leeds, Yorkshire, United Kingdom