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

[71] Y. Zhong, K. Herburger, J.J.K. Kirkensgaard,B. Khakimov, A. Riise Hansen and A. Blennow

Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

Food Hydrocolloids, Accepted (2021)

[70] J. Y. Zhong, Y. Tian, X. Liu, L. Ding, J.J.K. Kirkensgaard,K. Hebelstrup J. Putaux and A. Blennow

Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems

Food Hydrocolloids, Accepted (2021)

[69] J. Schröder, J. Quinson, J.J.K. Kirkensgaard and M. Arenz

SAXS Study of a Pt/C Fuel Cell Catalyst with an X-ray Laboratory Source

Journal of Physics D: Applied Physics, Accepted (2021)

[68] J.K. Mathiesen, J. Quinson, A. Dworzak, T. Vosch, M. Juelsholt, E.S. Kjær, J. Schröder, J.J.K. Kirkensgaard, M. Oezaslan, M. Arenz and K.M.Ø. Jensen

Insights from In situ Studies on the Early Stages of Platinum Nanoparticle Formation

The Journal of Physical Chemistry Letters, 12, 3224−3231 (2021)

 

 

Contact

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
Email: jjkk@food.ku.dk