Evi Paximada's profile

Evi Paximada

Principal Investigator

University of Leeds

I'm working on

7 months ago

Food materials, encapsulation, emulsions and delivery systems

About

I structure food materials for encapsulation and controlled release. Using emulsions/nanoemulsions and electrospinning/electrospraying, I tune microstructure and rheology to improve stability, shelf-life and functionality, supported by electron microscopy.

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University of Leeds

Electrosprayed particle technology for enhanced encapsulation of bioactives, vitamins, and natural colorants

A non-thermal electrospraying technology that produces sub-micron particles to encapsulate bioactives, vitamins, and botanicals with up to 90% efficiency. The technology improves shelf life by up to 6 months, retains nat...

TechnologyIn developmentUniversity

Evi Paximada

Principal Investigator

University of Leeds

Work experience

University of Leeds

Principal Investigator

Top industry applications

Food processing technologyFunctional food development

Open to opportunities in

Food Chemistry & BiochemistryFood Engineering & ProcessingFood Science

Last updated Mar 2026