Summer school Structure & Mechanics of Soft Matter Systems: from fundamentals to Foods - 2024

Polysaccharides - Rachel Auzély-Velty
Gluten - Amélie Banc
Food Proteins - Structure & Assembly - Adeline Boiré
Multiscale modelling of oral processing of chocolate - Maria Charalambides
Scalling laws for pinching, coalescing and spreading droplets and bubbles - Marc-Antoine Fardin
Dimensional mechanics - Marc-Antoine Fardin
Nanoscale engineering of fat crystal networks: structure to rheology - Alejandro G. Marengoni
Nanoscale engineering of the structure and functionality of oleogels - Alejandro G. Marangoni
Rheometry - G.H. McKinley	En cours
Advanced Rheometry - Gareth H. McKinley	En cours
Polymer Physics: Statics - Peter Olmsted
Conching chocolate and the new f(r)ictional rheology of suspensions - Wilson Poon
Food emulsions : Milk to Mayo - Vivek Sharma
The application of materials science to creating high quality nutritious foods - Pauls Smith
Interfacial Rheometry - Jan Vermant
Beer Foam - Jan Vermant

Page mise à jour le 25/09/2024 par DOMINIQUE DONZELLA

Vidéos