Search Results - "Snabre, Patrick"
-
1
Colloidal aggregation and dynamics in anisotropic fluids
Published in Proceedings of the National Academy of Sciences - PNAS (22-04-2014)“…We present experiments and numerical simulations to investigate the collective behavior of submicrometer-sized particles immersed in a nematic micellar…”
Get full text
Journal Article -
2
Size segregation and particle velocity fluctuations in settling concentrated suspensions
Published in Rheologica acta (2009)“…We investigate the sedimentation of concentrated suspensions at low Reynolds numbers to study collective particle effects on local particle velocity…”
Get full text
Journal Article Conference Proceeding -
3
Poroviscoelasticity and compression-softening of agarose hydrogels
Published in Rheologica acta (01-07-2021)“…Agarose hydrogels are poroviscoelastic materials that exhibit a waterlogged-crosslinked microstructure. Despite an extensive use in biotechnologies and…”
Get full text
Journal Article -
4
Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry
Published in Scientific reports (23-01-2017)“…Agarose gels are viscoelastic soft solids that display a porous microstructure filled with water at 90% w/w or more. Despite an extensive use in food industry…”
Get full text
Journal Article -
5
Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads
Published in Journal of food engineering (01-03-2021)“…The texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical…”
Get full text
Journal Article -
6
Syneresis and delayed detachment in agar plates
Published in Soft matter (14-05-2015)“…Biogels made of crosslinked polymers such as proteins or polysaccharides behave as porous soft solids and store large amounts of solvent. These gels undergo…”
Get more information
Journal Article -
7
Heat-induced aging of agar solutions: Impact on the structural and mechanical properties of agar gels
Published in Food hydrocolloids (01-03-2017)“…Thermoreversible gels are commonly prepared by cooling down to ambient temperature, aqueous polymer solutions first brought to a boil for a short time. Here,…”
Get full text
Journal Article -
8
Size Segregation in a Fluid-like or Gel-like Suspension Settling under Gravity or in a Centrifuge
Published in Langmuir (02-12-2008)“…We investigate size segregation effects in a bidisperse concentrated suspension when slowly settling under gravity or when submitted to a centrifugal field…”
Get full text
Journal Article -
9
Apparent viscosity and particle pressure of a concentrated suspension of non-Brownian hard spheres near the jamming transition
Published in The European physical journal. E, Soft matter and biological physics (01-11-2009)“…We consider the steady shear flow of a homogeneous and dense assembly of hard spheres suspended in a Newtonian viscous fluid. In a first part, a mean-field…”
Get full text
Journal Article -
10
Characterisation of instability of concentrated dispersions by a new optical analyser: the TURBISCAN MA 1000
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (15-07-1999)“…Emulsion or suspension destabilisation is often due to two physical phenomena: 1. particle size increase (coalescence) or particle aggregation (flocculation);…”
Get full text
Journal Article -
11
Multispeckle diffusing wave spectroscopy of colloidal particles suspended in a random packing of glass spheres
Published in The European physical journal. E, Soft matter and biological physics (01-06-2009)“…We use a multispeckle diffusing wave spectroscopy (MSDWS) method to study the ensemble-averaged dynamics of the fluctuating speckle pattern when illuminating…”
Get full text
Journal Article -
12
An automated single-particle tracker: application to characterization of non-azimuthal motion in Couette flows at low Reynolds number
Published in Experiments in fluids (01-06-2011)“…We describe an experiment that allows us to record 3-dimensional trajectories of single particles in Couette shear flows, at low Reynolds number. The core of…”
Get full text
Journal Article -
13
Stokes-Einstein diffusion of colloids in nematics
Published in Physical review. E, Statistical, nonlinear, and soft matter physics (05-07-2012)“…We report the experimental observation of anisotropic diffusion of polystyrene particles immersed in a lyotropic liquid crystal with two different anchoring…”
Get full text
Journal Article -
14
Drying of agarose gels monitored by in-situ interferometry
Published 29-09-2016“…Hydrogels behave as viscoelastic soft solids and display a porous microstructure filled with water with typical amounts of 90\%~w/w or more. As such, these…”
Get full text
Journal Article -
15
Syneresis and delayed detachment in agar plates
Published 30-10-2014“…Biogels made of crosslinked polymers such as proteins or polysaccharides behave as porous soft solids and store large amount of solvent. These gels undergo…”
Get full text
Journal Article -
16
Overcooked agar solutions: impact on the structural and mechanical properties of agar gels
Published 02-03-2016“…Thermoreversible hydrogels are commonly prepared by cooling down to ambient temperature, aqueous polymer solutions first brought to a boil. The incubation time…”
Get full text
Journal Article -
17
Normal force controlled rheology applied to agar gelation
Published 29-02-2016“…A wide range of thermoreversible gels are prepared by cooling down to ambient temperature hot aqueous polymer solutions. During the sol-gel transition, such…”
Get full text
Journal Article -
18
Stokes-Einstein diffusion of colloids in nematics
Published 29-01-2014“…Physical Review E 86, 010401(R) (2012) We report the experimental observation of anisotropic diffusion of polystyrene particles immersed in a lyotropic liquid…”
Get full text
Journal Article -
19
Aggregation of human red blood cells after moderate heat treatment
Published in Biorheology (Oxford) (01-01-1985)“…The aggregation behaviour of normal and heat treated (48.4 degrees C, 48.8 degrees C, 49.5 degrees C) red blood cells (RBCs) suspended in dextran-saline…”
Get more information
Journal Article