Structural properties of crumpled cream layers
Soft Condensed Matter
2009-11-13 v1
Abstract
The cream layer is a complex heterogeneous material of biological origin which forms spontaneously at the air-milk interface. Here, it is studied the crumpling of a single cream layer packing under its own weight at room temperature in three-dimensional space. The structure obtained in these circumstances has low volume fraction and anomalous fractal dimensions. Direct means and noninvasive NMR imaging technique are used to investigate the internal and external structure of these systems.
Cite
@article{arxiv.0705.2218,
title = {Structural properties of crumpled cream layers},
author = {M A F Gomes and C C Donato and S L Campello and R E de Souza and R Cassia-Moura},
journal= {arXiv preprint arXiv:0705.2218},
year = {2009}
}