Macromolecular interfaces

Impact: Research Topic/Theme (at group level)

Beschrijving van impact

Macromolecular mixtures form the basis of water-in-water emulsions, which can be used as texturizers in food and for encapsulation. Understanding the structure of interfaces and the effects of charge on the stability of these mixtures is of particular interest, to enable novel applications through the rational design of effective stabilizers.
Categorie van impactResearch Topic/Theme (at group level)