Dr. William Wachira Mwangi Profile

   Name of Faculty/Staff: Dr. Mwangi William Wachira

   Designation/Rank: Lecturer

   Laikipia University: School of Science and Applied Technology

   Email: wwachira@laikipia.ac.ke

Educational Background:

• Doctor of Philosophy (Chemical Engineering), Monash University, Malaysia (2017)
• Master of Science (Biochemistry), Egerton University, Kenya (2010)
• Bachelor of Science (Major: Biochemistry Minor: Chemistry, Botany and Zoology), Egerton University, Kenya (2007)

Brief Auto-biography of the Faculty/Staff

Dr. Mwangi is a lecturer at Laikipia University. His research interests revolve around the use of hydrocolloids in the design of Pickering emulsion-based delivery systems. Dr. Mwangi is an active researcher and has published several Q1 scientific articles in ISI-indexed journals.

Selected Publications

1. Mwangi W.W., Lim, H-P., Low, L-E , Tey, B. T, Chan, E-S. (2020). Food-grade Pickering emulsions for encapsulation and delivery of bioactives. Trends in Food Science & Technology, 100, 320-332. Impact factor = 11.077; Q1
2. Mwangi, W. W., Ho, K. W., Ooi, C. W., Tey, B. T., & Chan, E-S. (2016). Facile method for forming ionically cross-linked chitosan microcapsules from Pickering emulsion templates. Food Hydrocolloids, 55, 26-33. Impact factor = 7.053; Q1
3. Mwangi, W. W., Ho, K. W., Tey, B. T., & Chan, E-S. (2016). Effects of environmental factors on the physical stability of Pickering emulsions stabilized by chitosan particles. Food Hydrocolloids, 60, 543-550. Impact factor = 7.053; Q1; Q1
4. Ho, K. W., Ooi, C. W., Mwangi, W. W., Leong, W. F., Tey, B. T., & Chan, E-S. (2016). Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier. Food Hydrocolloids, 52, 827-837. Impact factor = 7.053; Q1; Q1
5. Mwangi W. W., Shitandi, A. & Ngure, R. M. (2011). Evaluation of the performance of Bacillus cereus as test organism for assay of tetracyclines in chicken meat. Journal of Food Safety, 31, 190-196. Impact factor = 1.133; Q2
6. Mwangi W. W., Shitandi, A. & Ngure, R. M. (2011). Determination of the Limit of detection of penicillin G residues in poultry meat using a low cost microbiological method. International Food Research Journal, 18, 1203-1208. Impact factor = 0.662; Q4
7. Ngure, R. M., Eckersall, P., Burke, J., Karori, S. M., Mwangi W. W., Wachira, F. N., Maathai, R. & Murray, M. (2009). Endotoxin-like effects in acute phase response to Trypanosoma brucei brucei infection are not due to gastrointestinal leakage. Parasitology International, 58, 325-329. Impact factor = 1.866; Q2