Sustainable surfactants from Australian oilseeds. This project aims to develop a new generation of sustainable surfactants utilising Australian-grown oilseed feedstocks. These molecules are designed to replace current materials made from petroleum and palm oil, to fulfil a key role as the next generation of bio-resourced detergents and emulsifiers. The work seek to develop a library of new molecules to better understand the relationship between molecular structure and performance, through cuttin ....Sustainable surfactants from Australian oilseeds. This project aims to develop a new generation of sustainable surfactants utilising Australian-grown oilseed feedstocks. These molecules are designed to replace current materials made from petroleum and palm oil, to fulfil a key role as the next generation of bio-resourced detergents and emulsifiers. The work seek to develop a library of new molecules to better understand the relationship between molecular structure and performance, through cutting edge lab testing and utilising national infrastructure, guiding the use of new components in formulating new products. It is anticipated that the surfactants generated will find uses in household cleaning and personal care products, providing high value chemicals from key Australian crops.Read moreRead less
Food structure design. Food structure design. This project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. This research is intended to enable researchers and industry to quantify how oral processing (including saliva) transforms food during consumption, and to provide new instrumental measurements and know-how that assist ....Food structure design. Food structure design. This project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. This research is intended to enable researchers and industry to quantify how oral processing (including saliva) transforms food during consumption, and to provide new instrumental measurements and know-how that assists in defining sensory percepts in dairy foods and beverages such as creaminess in full, reduced or non-fat systems and grittiness in high protein systems.Read moreRead less
New strategies for characterising and monitoring protein-surface interactions: application to a biosensor for diabetic’s blood glucose regime effectiveness. This project aims to develop an antibody based biosensor for the detection of glycosylated haemoglobin (HbA1c) which serves as a marker of the effectiveness of a diabetic’s blood glucose treatment regime. Monitoring HbA1c is important as many of the long term health effects of diabetes are a consequence of high blood glucose levels. The si ....New strategies for characterising and monitoring protein-surface interactions: application to a biosensor for diabetic’s blood glucose regime effectiveness. This project aims to develop an antibody based biosensor for the detection of glycosylated haemoglobin (HbA1c) which serves as a marker of the effectiveness of a diabetic’s blood glucose treatment regime. Monitoring HbA1c is important as many of the long term health effects of diabetes are a consequence of high blood glucose levels. The simple to use technology will be a general detection strategy for proteins and hence will be applicable for the detection of a wide range of diseases and biomarkers. The research will also benefit Australia by training the new generation of scientists for Australia's biomedical diagnostics industry.Read moreRead less
Nanoscale Dynamics and Structure of SAILs at Electrodes. This project will produce new, high performance, surface active ionic liquids. Surface active ionic liquids are pure salts in which one of the ions is based on a surfactant molecule. Surface active ionic liquids are much more effective than conventional electrolytes for some applications, but only at elevated temperature; at low temperature, ion dynamics are too slow. We will use cutting edge techniques to probe ion dynamics in surface act ....Nanoscale Dynamics and Structure of SAILs at Electrodes. This project will produce new, high performance, surface active ionic liquids. Surface active ionic liquids are pure salts in which one of the ions is based on a surfactant molecule. Surface active ionic liquids are much more effective than conventional electrolytes for some applications, but only at elevated temperature; at low temperature, ion dynamics are too slow. We will use cutting edge techniques to probe ion dynamics in surface active ionic liquids in the bulk and at electrode surfaces, and use this to elucidate rules for the rational design of new surface active ionic liquids with fast dynamics at low temperature, towards their use at room temperature in diverse areas; this project will target capacitors and gas sensors. Read moreRead less
Discovery Early Career Researcher Award - Grant ID: DE120101788
Funder
Australian Research Council
Funding Amount
$375,000.00
Summary
Shape sorting of nanoparticles at oil-water interfaces in microchannels. This project aims to study the effect of shape on the adsorption of nanoparticles at an oil/water interface and develop a rapid, inexpensive, efficient, versatile method for shape sorting of nanoparticles using a microfluidic approach. This technique can be applied for fractionation of synthetic nanoparticles, biosample analysis and environmental monitoring.
Characterisation of nanobubbles. Surprisingly, nano-sized bubbles have recently been found to exist in aqueous solutions. Classical theory tells us they should rapidly dissolve, yet they are stable for several days, a phenomenon which has only recently been explained. Despite this, nanobubbles are already used in cleaning processes and appear to have significant health benefits. They are being investigated in treatments for asthma and neurodegenerative diseases. In collaboration with a pharmaceu ....Characterisation of nanobubbles. Surprisingly, nano-sized bubbles have recently been found to exist in aqueous solutions. Classical theory tells us they should rapidly dissolve, yet they are stable for several days, a phenomenon which has only recently been explained. Despite this, nanobubbles are already used in cleaning processes and appear to have significant health benefits. They are being investigated in treatments for asthma and neurodegenerative diseases. In collaboration with a pharmaceutical company, the best means to produce and characterise nanobubbles will be investigated, as well as the conditions governing their stability. The project also aims to determine how the nanobubbles interact with surfaces in order to better control their properties and achieve a better understanding of these bubbles.Read moreRead less
Ionic lquids for scalable production of monolayer two-dimensional materials. This project aims to produce stable solutions of high quality, two-dimensional materials (2DMs, exemplified by graphene) in ionic liquids by spontaneous exfoliation. The project will develop processes for producing significant quantities of high quality 2DMs for use in a diverse range of technologies, and train graduate students in experimental and computational chemistry techniques.
Australian Laureate Fellowships - Grant ID: FL150100060
Funder
Australian Research Council
Funding Amount
$2,875,097.00
Summary
The first generation of single entity measurement tools for analysis. The first generation of single entity measurement tools for analysis: This fellowship project aims to develop a new type of diagnostic device that measures single molecules or single cells. Such measurements seek to revolutionise analysis by allowing heterogeneity and rare events in samples to be identified, rather than the average information provided by existing tools. With single molecule devices, the heterogeneity in respo ....The first generation of single entity measurement tools for analysis. The first generation of single entity measurement tools for analysis: This fellowship project aims to develop a new type of diagnostic device that measures single molecules or single cells. Such measurements seek to revolutionise analysis by allowing heterogeneity and rare events in samples to be identified, rather than the average information provided by existing tools. With single molecule devices, the heterogeneity in response enables the development of multiplexed, calibration free sensors. The outcomes of the project are hoped to be completely new thinking on performing measurements, new knowledge regarding heterogeneity in biology and the potential for novel commercialised sensors. It is expected that this will be important not only in biological discovery, but also in providing far more robust sensors for applications such as environmental monitoring, disease prediction, personalised medicine or drug discovery.Read moreRead less
Electrochemical sensors as early alert screening tools for water quality assessment. This project will impact on water safety assessment and provide better management tools for water pollutant control. It will address a real need to develop on-line detection technologies for application in the water industry and will demonstrate the potential broad applicability of this technology to a wide range of analytes of concern.
Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions. Reducing sugar and fat in foods generally leads to products that are perceived as less flavoursome and appealing. A significant contributor to this is the interaction of foods and beverages with oral mucosal substrates, which play a key role in perceptual processes that drive unacceptable mouthfeel sensations. This project seeks to develop and use oral ....Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions. Reducing sugar and fat in foods generally leads to products that are perceived as less flavoursome and appealing. A significant contributor to this is the interaction of foods and beverages with oral mucosal substrates, which play a key role in perceptual processes that drive unacceptable mouthfeel sensations. This project seeks to develop and use oral mimetic substrates to permit objective and quantified rheological and tribological responses, imitating the underlying physics occurring during food oral processing that drive dynamic sensory responses. The project aims to enable a mechanism-based approach to minimise the amounts of fat, salt and sugar required for sensory properties that meet consumer expectations.Read moreRead less