Research Output per year
Personal profile
Academic background
Mark Vis completed his BSc in chemistry in 2009 at Utrecht University (cum laude). He followed the master program 'Nanomaterials: Chemistry & Physics', conducted an internship at the University of Gothenburg, and graduated at Utrecht University in 2011 (cum laude). In 2012 he commenced his PhD work on the Interfacial Thermodynamics of Coexisting Aqueous Polymer solutions (link) at the Physical and Colloid Chemistry group at Utrecht University, which he finished in 2015 (cum laude). He joined the Laboratory of Physical Chemistry at TU/e as a postdoctoral researcher in 2016 and received a Veni grant in 2017.
Research profile
Mark Vis is a Veni laureate at the Laboratory of Physical Chemistry. His research focuses on the structure and stability of macromolecular mixtures that form the basis of water-in-water emulsions, which can be used as texturizers in food and for encapsulation. Understanding the structure of interfaces in these mixtures and the effects of charge is of particular interest, to enable novel applications through the rational design of effective stabilizers. He is also interested in gaining a fundamental understanding of the properties of deep eutectic solvents/systems.
Education and Teaching
Mark is involved in teaching Advanced Thermodynamics, Physical Chemistry, and Polymer & Colloid Science.
Quote
My aim is to gain fundamental insights on problems in physical chemistry through combination of theory and experiments.
Fingerprint Dive into the research topics where Mark Vis is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
Eutectics
Chemical Compounds
Polymers
Chemical Compounds
Liquids
Chemical Compounds
Poisson equation
Chemical Compounds
polymers
Physics & Astronomy
Emulsions
Chemical Compounds
Water
Chemical Compounds
emulsions
Physics & Astronomy
Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output 2013 2020
Entropy models for the description of the solid–liquid regime of deep eutectic solutions
Kollau, L. J. B. M., Vis, M., van den Bruinhorst, A., Tuinier, R. & de With, G., 2020, In : Journal of Molecular Liquids. 112155.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
eutectics
Eutectics
Entropy
entropy
Phase behavior
Experimental evidence for algebraic double-layer forces
Stojimirović, B., Vis, M., Tuinier, R., Philipse, A. P. & Trefalt, G., 14 Jan 2020, In : Langmuir. 36, 1, p. 47-54 8 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
File
decay
interactions
profiles
Oil-in-water emulsions based on hydrophobic eutectic systems
van Osch, D. J. G. P., van Spronsen, J., Esteves, A. C. C., Tuinier, R. & Vis, M., 28 Jan 2020, In : Physical chemistry chemical physics : PCCP. 22, 4, p. 2181-2187 7 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
File
Emulsions
eutectics
Eutectics
emulsions
Oils
Polymer-mediated colloidal stability: on the transition between adsorption and depletion
González García, Á., Nagelkerke, M. M. B., Tuinier, R. & Vis, M., 1 Jan 2020, In : Advances in Colloid and Interface Science. 275, 12 p., 102077.Research output: Contribution to journal › Review article › Academic › peer-review
Open Access
File
Polymers
depletion
Adsorption
adsorption
polymers
1
Citation
(Scopus)
Activity modelling of the solid-liquid equilibrium of deep eutectic solvents
Kollau, L. J. B. M., Vis, M., van den Bruinhorst, A., de With, G. & Tuinier, R., 1 Aug 2019, In : Pure and Applied Chemistry. 91, 8, p. 1341–1349 9 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Eutectics
Liquids
Melting point
Binary mixtures
Activity coefficients
Prizes
NWO Veni Award : Mixed Macromolecular Interfaces: Structure and Stability
M. Vis (Recipient), Jul 2017
Prize: NWO › Veni › Scientific
Paint
Macromolecules
Pigments
Phase separation
Polysaccharides
Courses
Press / Media
Fat-free mayonnaise due to tension in boundary between water and water
6/08/15
2 items of Media coverage
Press/Media: Expert Comment