Magnetically enhanced bicelles delivering switchable anisotropy in optical gels

Marianne Liebi1, Simon Kuster, Joachim Kohlbrecher

  • 1Laboratory of Food Process Engineering, ETH Zurich , Schmelzbergstrasse 9, 8092 Zurich, Switzerland.

Summary

Magnetic bicelles in gelatin form switchable structures controlled by temperature and magnetic fields. These gels offer anisotropic properties and can record thermal history, acting as smart sensors.

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