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Complex Food Systems

We are interested in the understanding at a very fundamental level of the structure-properties relationship of complex food systems composed by biopolymers, proteins, biocolloids and surfactants, as well as in the study of their synthetic counterparts, which are used as model reference systems. We study the self-assembly and equilibrium properties of these materials at multiple length scales, in the dilute, semi-dilute and concentrated regime from a soft condensed matter physics perspective. To study the physics regulating the self-organization of these complex fluids, we rely on experimental techniques such as atomic force and transmission electron microscopy, static and dynamic light scattering, as well as small angle x-rays and neutron scattering. We also collaborate with theoretical groups worldwide in order to unravel the self-assembly processes via modern thermodynamic theories.

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Fri Jun 23 09:41:04 CEST 2017
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