Soft Matter & Self-Assembly
We invite scientists with interest and expertise in soft matter including its assembly, to exchange knowledge, and explore ways of collaboration.
Aim of the worshop
Soft matter surrounds us in our daily lives, and are omni-present i.e., foods, polymers, plants, humans. Often these materials are formed through a complex sequence of self-assembly processes. In the current workshop we will not only highlight the importance of soft matter materials in addressing societal challenges, we will elaborate on their underlying mechanism through a dedicated line-up of researchers.
We are preparing a programme with presentations and plenary discussions and we are inviting speakers to talk about the following topics:
Emulsions, Adhesives, Polymeric films, Self-Assembly
Fundamental aspects versus Applications
- Prof.dr.ir. Jasper van der Gucht, Professor of Physical Chemistry and Soft Matter (WUR)
With his group he works on soft networks, gels, and composite materials that are formed by the spontaneous organization (or self-assembly) of macromolecules.
- Prof.dr. Marleen Kamperman, Professor of Polymer Chemistry (RUG)
Her group uses biologically inspired strategies to develop polymeric materials for underwater adhesives and functional materials.
- Dr. Georgy Filonenko, Assistant Professor in Polymers and Soft Materials (TU Delft)
He is an experimental physical chemist with expertise in polymers, soft matter and sensing.
- Prof.dr.ir. Wiebe de Vos, Professor of Membrane Surface Science (UTwente)
Within this group he combines his background in the fundamentals of surface science and physical chemistry with the much more applied field of membranes.
Dr. Julien Es Sayed
Postdoc Polymer Science, Zernike Institute of Advanced Materials, Science & Engineering (RUG)
Preliminary title: Smart Emulsions using Responsive Pickering Emulsifiers
Pickering emulsions are emulsions stabilized by colloidal particles that are known to exhibit a high kinetic stability which make them promising candidates for a wide range of applications where long term storage is needed. However, when it comes to the development of so-called “smart emulsions” for which the destabilization of the emulsion and the release of the active components present in the dispersed phase should be triggered by an external stimulus, this high stability can become detrimental. In this talk, I will introduce the audience to two innovative Pickering emulsifiers that we designed which enable us to develop kinetically stable emulsions but which can be at the same time readily destabilized by action of an external stimulus.
- Julien Es Sayed, Hugo Brummer, Marc C. A. Stuart, Nicolas Sanson, Patrick Perrin, and Marleen Kamperman, 'Responsive Pickering Emulsions Stabilized by Frozen Complex Coacervate Core Micelles', ACS Macro Lett. 2022, 11, 1, 20–25
- Julien Es Sayed, Christophe Meyer, Nicolas Sanson, and Patrick Perrin, 'Oxidation-Responsive Emulsions Stabilized by Cleavable Metallo-Supramolecular Cross-Linked Microgels', ACS Macro Lett. 2020, 9, 7, 1040–1045
- Dr. Emma Hinderink, Postdoc Chemical Engineering at the Faculty of Applied Science (TU Delft)
Her aim is to understand how coalescence probability and propagation changes due to the complex flow patterns governed by the cooperative motion of the droplets, the microstructure of the emulsion and the geometry of constrictions.
- Dr. Janne-Mieke Meijer, Assistant Professor in the Theory of Polymers & Soft Matter group, Applied Physics (TU Eindhoven)
Her research focuses on complex colloids and their self-assembly to address the influence of building block properties, interactions and overall assembly kinetics on the superstructures that form.
- Dr. Rienk Eelkema, Associate Professor Organic & Soft Matter Chemistry & Engineering (TU Delft)
In his lab the work with interactive soft materials using fuel-driven chemical reaction networks, biomolecule labelling, and responsive polymers in biomedical materials.
- Prof.dr.ir. Atze Jan van der Goot, Professor Food Process Engineering, Food Structuring Group (WUR)
The research of the Food Structuring is aimed at creating novel scientific insights that stimulates the development of new process to make healthy food products in a more sustainable manner. Therefore, they study the effects of processing on concentrated-multicomponent materials. They also study the fractionation of raw materials.
More information will follow later.