Marco Ferrari

Master of Science

• Applied physical chemistry (modulo di Statistical mechanics for chemical engineering). A.A. 2023/24, INGEGNERIA CHIMICA E DEI PROCESSI SOSTENIBILI. Collaboratore del corso

• Lombardo Pontillo, Alessio; Ferrari, Marco; Rospiccio, Marcello; Buffo, Antonio (2024)
  Molecular Modeling of the Adsorption of an Egg Yolk Protein on a Water–Oil Interface. In: LANGMUIR, vol. 40, pp. 3596-3605. ISSN 0743-7463
  Contributo su Rivista
• Ferrari, Marco; Boccardo, Gianluca; Buffo, Antonio; Vanni, Marco; Marchisio, Daniele L. (2023)
  CFD simulation of a high-shear mixer for food emulsion production. In: JOURNAL OF FOOD ENGINEERING, vol. 358. ISSN 0260-8774
  Contributo su Rivista
• Ferrari, Marco (2023)
  Multiscale Modeling of Food Emulsion Production Process. From Molecules to Mixing Equipment. relatore: BUFFO, ANTONIO; BOCCARDO, GIANLUCA; , 35. XXXV Ciclo, P.: 207
  Doctoral Thesis
• Ferrari, Marco; Boccardo, Gianluca; Marchisio, Daniele L.; Buffo, Antonio (2023)
  Application of dissipative particle dynamics to interfacial systems: Parameterization and scaling. In: AIP ADVANCES, vol. 13. ISSN 2158-3226
  Contributo su Rivista
• Ferrari, Marco; Komrakova, Alexandra; Lombardo Pontillo, Alessio; Buffo, Antonio; ... (2022)
  Computational modeling of an egg yolk protein behavior at oil/water interface via atomistic and mesoscopic approaches. In: 75th Annual Meeting of the APS Division of Fluid Dynamics, Indianapolis (USA), November 20–22, 2022
  Contributo in Atti di Convegno (Proceeding)