Soft Matter and Functional Interfaces

这个项目的主题是软物质系统中结构和动力学之间的相互作用。所有的软物质系统都有六种不同的结构（如共聚物中单体和侧链的排列，或胶体中颗粒的堆积），这些结构会影响材料的流动和动力学（如相分离模式的出现，或食物在口中的感觉）。本计画将着重于软物质结构与动力学的实验研究。在软物质和工业创新配方的CDT内，将在利兹大学的这一广泛主题内提供博士课题的选择，例如：-非水性介质中的蛋白质颗粒填料：丙戊酸盐（食品科学项目）-来自大自然的材料（纤维素和其他聚合物的加工-物理学项目）-生物相容性颗粒的纳米机械性能：从本体到界面（食品科学项目）-利用连续流阴离子聚合平台加速发现和开发功能化嵌段共聚物（化学项目）。

The theme of this project is the interaction between structure and dynamics in soft matter systems. All soft matter systemsexhibit structure (e.g. the arrangement of monomers and side branches in a copolymer, or the packing of particles in acolloid) and these structures affect the flow and dynamics of the material (e.g. the emergence of phase separated patterns, or theway a food item feels in the mouth). This project will focus on experimental investigation of soft matter structure anddynamics. Within the CDT for Soft Matter and Formulation for Industrial Innovation, a choice of PhD topics will be offered within this broadtheme, in the University of Leeds, such as: - Protein particle fillers in non-acqueous media: procolate (a food science project)- Materials from Nature (processing of cellulose and other polymers - a physics project)- Nanomechanical properties of biocompatible particles: from bulk to interface (a food science project)- Accelerated discovery and development of functionalised block copolymers using continuous-flow anionic polymerisation platforms (a chemistry project).