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Thematic Topics

Surfactants, Lipids, Macromolecules, Particles: Adsorption, Interactions and Self-assembly
From nano to macro: Interfacial structure vs colloidal stability and properties
Emulsions, Foams, Gels: from classical approaches to novel systems
New Methods and New Insights in Food Colloidal Systems
Colloids in Humans: Delivery systems, Bioavailability, Digestion and Oral Processing
Sustainable Food Colloids: Clean, Environmentally Friendly, Plant-based
Food Colloids in Non-(or close to)Food Applications: Nutraceutics, Pharmaceutics, Packaging, Medicine
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