Chenxi Wang
- Email: fscw@leeds.ac.uk
- Thesis title: Pickering water-in-water emulsion as aqueous lubricants for medical therapies
- Supervisors: Professor Anwesha Sarkar, Professor Brent S. Murray, Dr. Seunghwan Lee (School of Mechanical Engineering); Professor Michael Bryant (University of Birmingham)
Profile
I am currently a PhD candidate funded by the China Scholarship Council (CSC), having commenced my doctoral studies in October 2023. I received both my Bachelor’s and Master’s degrees from Jiangnan University, China. During my Master’s studies, I focused on investigating Pickering emulsion gels as edible inks for 3D printing, which laid the groundwork for my enduring interest in innovative food science and engineering applications.
Research interests
My current PhD research focus on designing novel Pickering water-in-water emulsions using biocompatible microgels. This project is aimed at emulating the outstanding lubrication performance of nature-engineered aqueous lubricants to address mucosal dryness. I am dedicated to pinpointing the underlying mechanisms responsible for the lubrication performance in these unique biphasic systems.
Qualifications
- M.Sc in Food Science and Engineering (Jiangnan University, China, 2023)
- B.Sc in Food Science and Engineering (Jiangnan University, China, 2020)