Related papers: Predicting and assessing rupture in protein gels u…
Dicing soft solids with a sharp knife is quicker and smoother if the blade is sliding rapidly parallel to its edge in addition to the normal squeezing motion. We explain this common observation with a consistent theory suited for soft gels…
When exposed to strong shearing, the particles in a crystal will rearrange and ultimately, the crystal will break by forming large nonaffine defects. Even for the initial stage of this process, only little effort has been devoted to the…
Colloidal gels, where nanoscale particles aggregate into an elastic yet fragile network, are at the heart of materials that combine specific optical, electrical and mechanical properties. Tailoring the viscoelastic features of colloidal…
We investigated mixed-protein gels made from sodium caseinate and ovalbumin at different ratios with use of the acidification agent glucono-$\delta$-lactone. Dynamic viscoelastic measurements revealed that increasing the ovalbumin content…
Predicting the mechanical response of the soft gel materials under external deformation is of paramount importance in many areas, such as foods, pharmaceuticals, solid-liquid separations, cosmetics, aerogels and drug delivery. Most of the…
Hydrogels have had a profound impact in the fields of tissue engineering, drug delivery, and materials science as a whole. Due to the network architecture of these materials, imbibement with water often results in uniform swelling and…
Material failure by adiabatic shear is analyzed in viscoplastic metals that can demonstrate up to three distinct softening mechanisms: thermal softening, ductile fracture, and melting. An analytical framework is constructed for studying…
The resistance to fracture of reversible biopolymer hydrogels is an important control factor of the cutting/slicing and eating characteristics of food gels. It is also critical for their utilization in tissue engineering, for which…
Protein-stabilised emulsion gels can be studied in the theoretical framework of colloidal gels, because both protein assemblies and droplets may be considered as soft colloids. These particles differ in their nature, size and softness, and…
Concentrated particulate suspensions, commonplace in the pharmaceutical, cosmetic and food industries, display intriguing rheology. In particular, the dramatic increase in viscosity with strain rate (shear thickening and jamming) which is…
We study at the laboratory scale the rupture of thin floating sheets made of a brittle material under a wave-induced mechanical forcing. We show that the rupture occurs where the curvature is maximum and the break-up threshold strongly…
Dry granular materials such as sand, gravel, pills, or agricultural grains, can become rigid when compressed or sheared. At low density, one can distort the shape of a container of granular material without encountering any resistance.…
In this work, we investigate the transient rheological behavior of two soft glassy materials: a clay dispersion and a silica gel, emphasizing their unconventional shear stress build-up behavior under conditions of constant imposed strain.…
Protein-stabilised emulsions can be seen as mixtures of unadsorbed proteins and of protein-stabilised droplets. To identify the contributions of these two components to the overall viscosity of sodium caseinate o/w emulsions, the…
Soft polymers are ubiquitous materials in nature and as engineering materials with properties varying from rate-independent to rate-dependent. Current fracture toughness measures are non-unique for rate-dependent soft materials for varying…
We present an extensive experimental study of mode-I, steady, slow crack dynamics in gelatin gels. Taking advantage of the sensitivity of the elastic stiffness to gel composition and history we confirm and extend the model for fracture of…
The degradation of ultrathin oxide layers in the presence of a stress voltage is modeled in terms of two antagonist percolation processes taking place in a random resistor network. The resistance and leakage current fluctuations are studied…
We map the ultrasonic (8 MHz) speed and attenuation of edible-grade gelatin in water, exploring the key dependencies on temperature, concentration and time. The ultrasonic signatures of the sol-gel transition, confirmed by rheological…
We have designed a new experimental setup able to investigate fracture of soft materials at small scales. At high crack velocity, where energy is mostly dissipated through viscoelastic processes, we observe an increasingly large high strain…
We investigate the nonlinear viscoelastic behavior of a colloidal dispersion at the critical gel state using large amplitude oscillatory shear (LAOS) rheology. The colloidal gel at the critical point is subjected to oscillatory shear flow…