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Food Emulsion Microstructure and Shape Effects
Field of Research (FoR):
The stability of many foods is based on, or affected by, emulsions arrested by colloids. Prediction, and thus optimization, of these products’ stability is often impossible because practitioners lack the fundamental understanding needed to design microstructural and rheological properties.
Yielding in Structured Fluids
Field of Research (FoR):
Yield stress fluids are remarkable materials that behave like a solid until a certain level of stress is exerted on them, after which they flow like a fluid until the stress is removed.