In his dissertation „Investigation of protein laden droplets microfluidic applications“, the former research scientist of the Leibniz-IWT, Patrick Giefer, addressed an exciting topic at the interface of fluid mechanics, materials science, and food technology. 

His work examines how emulsion droplets are transported and broken up in microcapillaries — and what influence proteins have as natural emulsifiers. Using modern simulation methods, he was able to show how contact angles from hydrophilic to hydrophobic affect droplet transport, what influence proteins have on interfacial tension, and how structural properties – such as disulfide bridges in β-lactoglobulin – influence the stability of emulsions. These results make a valuable contribution to the understanding of emulsification processes, particularly in food and process engineering. 

The institute would like to congratulate Partick Giefer on passing his doctoral colloquium yesterday and wish him all the best and every success in his future professional and personal life!