相关论文: Conching chocolate: A prototypical transition from…

Mixing a small amount of liquid into a powder can give rise to dry-looking granules; increasing the amount of liquid eventually produces a flowing suspension. We perform experiments on these phenomena using Spheriglass, an…

The existence and origin of the ductile to brittle transition in non-Brownian suspensions and pastes is underexplored despite the ubiquity of such materials in practical applications. We demonstrate the phenomenon in candies of sugar…

Granulation is a ubiquitous process crucial for many products ranging from food and care products to pharmaceuticals. Granulation is the process in which a powder is mixed with a small amount of liquid (binder) to form solid agglomerates…

We experimentally investigate the rheology of dark chocolate pastes in both industrially relevant pre-refined form and simplified model systems. Steady and oscillatory shear experiments reveal yielding, pronounced shear-thinning, and…

We experimentally revisite the flow down an inclined plane of dense granular suspensions, with particles of sizes in the micron range, for which thermal fluctuations cannot be ignored. Using confocal microscopy on a miniaturized set-up, we…

Multi-phase flows encountered in nature or in industry, exhibit non trivial rheological properties, that can be understood better thanks to model materials and appropriate rheometers. Here, we use model unsaturated granular materials:…

Mixing describes the process by which solutes evolve from an initial heterogeneous state to uniformity under the stirring action of a fluid flow. Fluid stretching forms thin scalar lamellae which coalesce due to molecular diffusion. Owing…

We study the transition of a granular packing from liquid to solid bonding in the course of drying. The particles are initially wetted by a liquid brine and the cohesion of the packing is ensured by capillary forces, but the crystallization…

A sharp transition between liquefaction and transient solidification is observed during impact on a granular suspension depending on the initial packing fraction. We demonstrate, via high-speed pressure measurements and a two-phase…

Manipulation of viscous liquids is an essential kitchen activity - from pouring golden syrup onto a pancake to decorating a cake with whipped cream frosting, from streaming ketchup on top of French fries to dispensing molten chocolate onto…

It is well known that jammed soft materials will flow if sheared above their yield stress - think mayonnaise spread on bread - but a complete microscopic description of this seemingly sim- ple process has yet to emerge. What remains elusive…

When amorphous molecular powders are exposed to high humidity levels or temperatures, the particle viscosity increases due to plasticization, promoting the formation of sinter bridges between pairs of particles in contact. Over time, these…

Materials that can be deformed by thermal stresses at room temperature are called soft materials. Colloidal suspensions comprising solid particles evenly distributed in a fluid phase (smoke, fog, ink and milk, for example),…

We use particle-based simulation to study the rheology of dense suspensions comprising mixtures of small colloids and larger grains, which exhibit shear thinning at low shear rates and shear thickening at high shear rates. By systematically…

Soft materials with a liquid component are an emerging paradigm in materials design. The incorporation of a liquid phase, such as water, liquid metals, or complex fluids, into solid materials imparts unique properties and characteristics…

Excess pore pressure in granular--fluid mixtures can transiently suppress frictional contacts and dramatically enhance flow mobility, yet its evolution is commonly modeled using constant effective diffusivities. Here we show that the…

Granular fronts are a common yet unexplained phenomenon emerging during the gravity driven free-surface flow of concentrated suspensions. They are usually believed to be the result of fluid convection in combination with particle size…

In the preparation of Caf\'e Latte, spectacular layer formation can occur between the expresso shot in a glass of milk and the milk itself. Xue et al. (Nat. Commun., vol. 8, 2017, pp. 1-6) showed that the injection velocity of expresso…

We study the flow of model experimental hard sphere colloidal suspensions at high volume fraction $\Phi$ driven through a constriction by a pressure gradient. Above a particle-size dependent limit $\Phi_0$, direct microscopic observations…

This paper is concerned with the diffusion of a fluid through a viscoelastic solid undergoing large deformations. Using ideas from the classical theory of mixtures and a thermodynamic framework based on the notion of maximization of the…