Stefan A. F. Bon is an associate professor in the Department of Chemistry at the University of Warwick. He has studied chemical engineering at the Eindhoven University of Technology (TUe) in the Netherlands (cum laude, 1989-1993). He did his Ph.D. (1993-1998) in the polymer chemistry group of prof.dr.ir. Anton L. German at TUe, after which he worked as a post-doctoral research assistant in the group of prof. David M. Haddleton at the University of Warwick (1998-2000). He was appointed as Unilever Lecturer in Polymer Chemistry at the University of Warwick in January 2001. During this period of research he focussed on the mechanistic aspects of living radical polymerisation in both homogeneous and heterogeneous systems, including the first ever living radical polymerization performed in emulsion. From 2005 Stefan Bon shifted his research interests from living radical polymerization to supracolloidal polymer chemistry. Current research focusses on the design of assembled supracolloidal structures and the synthesis of their colloidal and macromolecular building blocks through combination of polymer chemistry, colloid science, soft matter physics, and chemical engineering. Stefan Bon is a Fellow of the International Union of Pure and Applied Chemistry (IUPAC), a board member of the UK Polymer Colloids Forum (UKPCF), and an invited member and current vice-chair of the International Polymer Colloids Group (IPCG).
4 Ebooks por Ian Norton
To Ngai & Stefan Bon: Particle-Stabilized Emulsions and Colloids
There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces. From a research aspect they provide model systems for fundamental studies of condensed matter phy …
PDF
Inglês
DRM
€229.99
Fotis Spyropoulos & Aris Lazidis: Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …
PDF
Inglês
DRM
€164.99
Fotis Spyropoulos & Aris Lazidis: Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …
EPUB
Inglês
DRM
€164.99
Stefan Kasapis & Ian T. Norton: Modern Biopolymer Science
Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectat …
EPUB
Inglês
DRM
€133.42