CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.
Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .
Resultado final
Set up the supervisory Board and other executive committees according to provisions mentioned in part B1
Report on the soft skills Seminars (se abrirá en una nueva ventana)Organize training in soft skills: A 3-day course will be organized at UEDIN
Model Colloidal Gel Systems’ characterization (se abrirá en una nueva ventana)Model Colloidal Gel Systems’ characterization will be performed as described at WP1Model systems to be used by academic partners will be synthesized (when needed), characterized and experimental set-ups tested and updated. Systems include depletion and DLVO gels, spherical and anisotropic particles, magnetic particles, etc.
Prepare a GoGreen” chart of good practice (se abrirá en una nueva ventana)Prepare a GoGreen” chart of good practice according to details mentioned in part B2
Model magnetorheological systems will be studiedModel systems identified in WP1 will be seeded with magnetic stimulated inclusions to evaluate the influence of external magnetic fields on microstructure and rheological properties under superposition flows. Field-induced fluidization of glassy/shear thickening materials, directed phase separation and the formation of exotic anisotropic mesostructures will be investigated. High-speed confocal video-microscopy, scattering methods, 3D micro-PIV, and rheo-OCT will be used together with dedicated particle-level simulations.
Setup and maintain a website, prepare a logo, brochure and slide templates. Prepare content for internet-based media (social media networks)
Publicaciones
Autores:
Lennard Schulte, Krassimir P. Velikov
Publicado en:
Food Hydrocolloids, Edición 176, 2026, ISSN 0268-005X
Editor:
Elsevier BV
DOI:
10.1016/J.FOODHYD.2026.112541
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