Food colloids & interfaces
I study how proteins and polysaccharides assemble at oil–water interfaces, especially in sodium caseinate–pectin systems and multilayer emulsions.
Food colloids · Natural colours · Biomass valorisation
Wei Liao
PhDResearch Scientist · Natural Colours S&T · Givaudan France Naturals
Understanding structure. Improving functionality.
I connect food colloid science with natural-colour stability and formulation. My expertise covers liquid and powder formulations, encapsulation, and the valorisation of biomass into high-value ingredients.
Avignon, France
Read my PhD thesis
SCIENCE AT THE INTERFACE
A little about me
I am a food scientist and physicochemist with more than seven years of research experience across academia and industry. I study how molecular interactions and food structure affect ingredient stability and performance.
At Givaudan France Naturals in Avignon, I focus on natural-colour stability and formulation, including anthocyanins, β-carotene and phycocyanin. I develop liquid and powder formulations, combining analytical measurements and stability studies to guide ingredient and processing decisions.
My expertise also includes biomass valorisation: recovering and transforming biomass and processing by-products into high-value ingredients. My academic work spans food colloids, encapsulation, natural antimicrobials, and marine collagen and gelatin. I enjoy translating scientific understanding into practical solutions and mentoring younger researchers.
Science in colour
Colour, structure & stability
Natural-colour stability, liquid and powder formulation, and the colloid science that connects them.
Natural colours & stability
Anthocyanins, β-carotene & phycocyanin
Liquid & powder formulation
Ingredient interactions, processing & performance
Colloid chemistry
Emulsions, droplets & interfaces
Illustrative imagery of my research themes.
Areas of interest
Research at a glance
Encapsulation & bioactive delivery
I develop nano- and microencapsulation systems for essential oils, natural antimicrobials, curcumin, and other bioactive compounds.
Natural colours: stability & formulation
I develop natural-colour formulations for foods and beverages, working with anthocyanins, β-carotene and phycocyanin. My focus is understanding and improving colour stability under changes in pH, heat, light, oxygen and processing.
Biomass valorisation & high-value ingredients
I recover and transform biomass and processing by-products into high-value ingredients. My experience includes extracting, purifying and characterising marine collagen and gelatin, and developing functional biopolymer materials from aquatic by-products.
From formulation to process performance
I connect liquid and powder formulation with process development and scale-up. My experience includes membrane separation, concentration, pasteurisation, spray drying, and lab-to-pilot formulation.
From my research
Selected publications
202601
Food Structure
Interfacial assembly and pH-driven structural transitions in sodium caseinate–pectin complexes at oil–water interfaces
202302
Food Hydrocolloids
The formation mechanism of multilayer emulsions studied by isothermal titration calorimetry and dynamic light scattering
202203
Comprehensive Reviews in Food Science and Food Safety