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position within in the SoftMatter group at the University of Münster. The goal is to characterize and understand stimuli-responsive emulsions using atomic force microscopy. The project will build on our
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of projects include examining fluid dynamics of thermal change, modelling taste release of chocolate, modelling sustainable beverage emulsions. You will be part of a team working on diverse collaborative
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the field of utilization of different types of biomasses for the production of new food ingredients Documented research in the field of lipid oxidation, antioxidants and the use of delivery systems (emulsions
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