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of biotechnological and physical treatments to create gels and emulsions interesting for application in food prototype development. To develop food prototypes (e.g., yoghurts and cheese analogues) with
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emulsion) techniques. In particular, the aim is to study the properties of mixtures resulting from the on-site recycling of bituminous layers with the incorporation of part of the underlying soil, resulting
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to the development of innovative formulations (e.g. emulsions, hydrogels, encapsulation systems) incorporating bioactive compounds derived from microalgae and cyanobacteria, with a view to sustainability and
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enhanced heat transport properties. Using chemical modification of graphene nanoplatelet fillers, colloidal assembly approaches and emulsion preparation techniques, the PhD candidate will perform detailed