Mark Vis is a Veni laureate at the Laboratory of Physical Chemistry. His research focuses on the structure and stability of macromolecular mixtures that form the basis of water-in-water emulsions, which can be used as texturizers in food and for encapsulation.

Mark Vis. Eindhoven University of Technology. Verified email at tue.nl. soft matter colloids polymer solutions depletion interfaces. Articles Cited by Public access Co-authors. Title. ... M Vis, VFD Peters, EM Blokhuis, HNW Lekkerkerker, BH Erné, RH Tromp. Macromolecules 48 (19), 7335-7345, 2015. 28:

Mark VIS, assistant professor | Cited by 608 | of Eindhoven University of Technology, Eindhoven (TUE) | Read 44 publications | Contact Mark VIS

Mark Vis (1988) studied chemistry at Utrecht University (the Netherlands). He obtained his PhD at the Van 't Hoff Laboratory, Utrecht University in 2015 on the thermodynamics of incompatible aqueous polymer mixtures, also known as water-in-water emulsions.

Mark Vis via ResearcherID On the “Tertiary Structure” of Poly-Carbenes; Self-Assembly of sp3-Carbon-Based Polymers into Liquid-Crystalline Aggregates Chemistry - A European Journal

2024年3月18日 · Jupyter notebooks for the analysis of (small angle) scattering data of polydisperse plate-like / disk-like particles. mark-vis has one repository available. Follow their code on GitHub.

Bekijk het profiel van Mark Vis op LinkedIn, een professionele community van 1 miljard leden. Assistant professor at TU/e · Ervaring: TU/e · Opleiding: Universiteit Utrecht · Locatie: Nederland ·...

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Mark Vis Visit ORCID profile. Eindhoven University of Technology Share this profile Share with email Share with twitter Share with linkedin Share with facebook. 11 Publications in ORCID. 19 Publications in Europe PMC. 6 Free full text articles in Europe PMC. 33 Open citations in …

Mark Vis is a Veni laureate at the Laboratory of Physical Chemistry. His research focuses on the structure and stability of macromolecular mixtures that form the basis of water-in-water emulsions, which can be used as texturizers in food and for encapsulation.