Structural Food Physics and
Soft Matter Self-Assembly

In general the research of the group is centered around mesoscale self-assembly and particularly the formation of geometrically and topologically complex structures in soft matter systems, both synthetic systems like block copolymers and amphiphilic molecules and from various food- and biological systems, for example photosynthetic membranes, milk/fat-based systems, oleogels and biomacromolecules like starch.

The group is jointly affiliated with the Department of Food Science and the Niels Bohr Institute and is led by Associate Professor Jacob Kirkensgaard





Most recent publications

Click here for full list of publications

[97] Hough M, Deditius AP, Robinson N, Schröder-Turk GE, J.J.K. Kirkensgaard, Gun’ko VM, Neimark AV, Kaneko K and Kowalczyk P

Ultrasonic spray nozzle-mediated green activation for hierarchical-pore structured carbon beads

ACS Sustainable Chemistry & Engineering, Accepted (2023)

[96] Aharon-Kuperman O, de Andrade P, Terlier T, J.J.K. Kirkensgaard, Field R and Natalio F

The Effect of a Low Degree of Fluorine Substitution on Cotton Fiber Properties

Macromolecular Materials and Engineering, 2300337 (2023)

[95] Q. Chen, R. Auras, J.J.K. Kirkensgaard and I. Uysal-Unalan

Modulating Barrier Properties of Stereocomplex Polylactide: Polymorphism Mechanism and its Relationship with Rigid Amorphous Fraction

ACS Applied Materials & Interfaces, 15, 42, 49678–49688 (2023)

[94] Tian Y, Liu X, J.J.K. Kirkensgaard, Khakimov B, Enemark-Rasmussen K, Hebelstrup KH, Blennow A and Zhong Y

Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties

Food Hydrocolloids, 146, 109286 (2024)

[93] Faisal M, Zmiric M, Kim NQN, Bruun S, Mariniello L, Famiglietti M, Bordallo HN, J.J.K. Kirkensgaard, Jørgensen B, Ulvskov P, Hebelstrup KH and Blennow A

A comparison of cellulose nanocrystals and nanofibers as reinforcements to amylose-based composite bioplastics

Coatings, 13, 1573 (2023)




Structural Food Physics and Soft Matter Self-Assembly

Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg

Jacob J. K. Kirkensgaard

Associate Professor
Office: C401
Cell: +45 23746863