Related papers: Egg yolk as a model for gelation: from rheometry t…
The evolution of viscoelastic properties near the sol-gel transition is studied by performing oscillatory rheological measurements on two different types of systems: a colloidal dispersion and a thermo-responsive polymer solution under…
Eggs are key ingredients in our kitchens because of their nutritional values and functional properties such as foaming, emulsifying and gelling, offering a wide variety of culinary achievements. They also constitute ideal objects to…
A discussion on the viscoelastic properties of weakly attractive colloids and the relation to a newly developed percolation theory is presented. The need for taking into account the particle-particle bond lifetime in order to compare…
In this paper, we report a novel experimental and theoretical study to examine the response of a soft capsule bathed in a liquid environment to sudden external impacts. Taking an egg yolk as an example, we found that the soft matter is not…
Attractive colloidal gels display a solid-to-fluid transition as shear stresses above the yield stress are applied. This shear-induced transition is involved in virtually any application of colloidal gels. It is also crucial for controlling…
Jamming transitions and the rheology of granular avalanches in fluids are investigated using experiments and numerical simulations. Simulations use the lattice-Boltzmann method coupled with the discrete element method, providing detailed…
While undergoing gelation transition, a material passes through a distinctive state called the critical gel state. In the neighborhood of this critical gel state, how viscosity, equilibrium modulus, and relaxation times evolve are…
We investigated the viscoelastic properties of colloid-polymer mixtures at intermediate colloid volume fraction and varying polymer concentrations, thereby tuning the attractive interactions. Within the examined range of polymer…
In this work, we develop a rigorous theoretical framework for the evolution of linear viscoelastic properties across the sol-gel transition. More specifically, we derive general admissible expressions for the relaxation modulus and dynamic…
The aim of this paper is to calculate the time dependence of the mean position (and orientation) of a fluid particle when a fluid system at thermodynamic equilibrium is submitted to a mechanical action. The starting point of this novel…
Upon heating, egg yolk transforms from a liquid to a gel due to protein denaturation. This process can serve as a useful model to better understand protein denaturation in general. Using x-ray holographic tomography, we investigated the…
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…
Rocks are important examples for solid materials where, in various engineering situations, elastic, thermal expansion, rheological/viscoelastic and plastic phenomena each may play a remarkable role. Nonequilibrium continuum thermodynamics…
Glass formers exhibit a viscoelastic behavior: at the laboratory timescale, they behave like (glassy) solids at low temperatures, and like liquids at high temperatures. Based on this observation, elastic models relate the long time…
We consider gelation of colloidal particles in suspension after cessation of shear flow. Particle aggregation is driven by a temperature-tunable attractive potential which controls the growth of clusters under isothermal conditions. A…
Dispersed colloidal particles within a suspension can aggregate and spontaneously self-organize into a robust, percolating structure known as a gel. These network-like structures are prevalent in nature and play a critical role in many…
Viscoelastic and thermodynamic properties of transient gels formed by telechelic polymers are studied on the basis of the transient network theory that takes account of the correlation among polymer chains via network junctions. The global…
A transition from solid-like to liquid-like behavior occurs when colloidal gels are subjected to a prolonged exposure to a steady shear. This phenomenon, which is characterized by a yielding point, is found to be strongly dependent on the…
Complex physical systems which exhibit fluid-like behavior are often modeled as non-Newtonian fluids. A crucial element of a non-Newtonian model is the rheology, which relates inner stresses with strain-rates. We propose a framework for…
The ability to measure protein functionality is critical for the development of plant-based products, particularly with respect to gelation behavior, which is vital for food structure and texture. Small amplitude oscillatory shear tests…