New Routes to Gels and Glasses, or how to apply analogies between soft matter physics and food systems
University of Fribourg, CH
gels, glasses, soft matter, food
A recent emphasis on non-equilibrium properties of soft matter has already resulted in a much better understanding of a variety of phenomena centered around various liquid-solid transitions encountered in colloidal suspensions and colloid-polymer mixtures (1, 2). We demonstrate that these issues are also of central relevance for complex systems often used in various applications in food and materials sciences (3). We show that the combination of an application of novel developments in instrumentation for the investigation of dense and strongly attracting colloidal suspensions and new concepts developed for the understanding of non-equilibrium solid states in soft matter yields improved insight into the behavior and properties of food related mixtures (4, 5).
Nanotech 2008 Conference Program Abstract