Laboratory of Food & Soft Materials - Prof. Dr. Raffaele Mezzenga
Combined experimental- (left) and theoretical (right) phase diagram
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Understanding at a very fundamental level structure-properties relationship of complex food systems composed by biopolymers, proteins, biocolloids and surfactants: The self-assembly of these materials is studied at multiple length scales, from a soft condensed matter physics perspective and using state-of-the-art techniques such as atomic force and transmission electron microscopy, static and dynamic light scattering, as well as small angle x-rays and neutron scattering.