R. Duarte | Food Science, Safety & Innovation·Apr 14Why Emulsions Don’t Collapse?The Hidden Balance of Forces in Colloidal Systems
R. Duarte | Food Science, Safety & Innovation·Apr 7Thermodynamics of Interfaces: What Happens at the Invisible Boundaries of MatterWhen we look at an emulsion — whether it’s the milk in our glass, the mayonnaise on a spoon, or a pharmaceutical formulation under…A response icon1A response icon1
R. Duarte | Food Science, Safety & Innovation·Mar 26Dispersed Systems: ColloidsA microscopic little tourA response icon1A response icon1
Mriga·Jun 1, 2025The Svedberg showTheodor Svedberg, more commonly referred to as just The Svedberg, is a winner of the Nobel Prize in Chemistry 1926 “for his work on…
University of Florence·Feb 21, 2025The History of the European Colloid and Interface SocietyFrom Firenze University Press Journal: Substantia
