Nanoparticles have become an integral part of our everyday lives: they are found in medicines, catalysts, paints, and high-tech materials. Traditionally, solvents have been treated as a uniform background. A new study shows that solvents play a far more active role at the nanoscale than predicted.

The food industry is increasingly focusing on sustainable products. Proteins from green biomass are a promising option, as a research team involving the MLZ has discovered. These can be used, for example, as stabilisers in emulsions, such as in plant-based alternatives to yogurt, milk, ice cream, or cheese.

In the future, liquid molten salts could contribute to more efficient, climate-friendly energy generation. At FRM II, PhD student Liliana Quintero Zambrano is researching the use of liquid salt as a cooling and heat transfer medium in new reactor designs. The project is funded by TÜV NORD.