Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Patrick Snabre"'
Publikováno v:
Journal of Rheology
Journal of Rheology, American Institute of Physics, 2021, 65, pp.427-436. ⟨10.1122/8.0000214⟩
Journal of Rheology, 2021, 65, pp.427-436. ⟨10.1122/8.0000214⟩
Journal of Rheology, American Institute of Physics, 2021, 65, pp.427-436. ⟨10.1122/8.0000214⟩
Journal of Rheology, 2021, 65, pp.427-436. ⟨10.1122/8.0000214⟩
From paints to food products, solvent evaporation is ubiquitous and critically impacts product rheological properties. It affects Newtonian fluids by concentrating any non-volatile components and viscoelastic materials, which hardens up. In both of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b90b8239c202d43f37bf4134ededc8b3
https://hal.archives-ouvertes.fr/hal-03233706/document
https://hal.archives-ouvertes.fr/hal-03233706/document
Autor:
Patrick Snabre, Abderrahim Ed-Daoui
Publikováno v:
Rheologica Acta
Rheologica Acta, Springer Verlag, 2021
Rheologica Acta, Springer Verlag, 2021
Agarose hydrogels are poroviscoelastic materials that exhibit a waterlogged-crosslinked microstructure. Despite an extensive use in biotechnologies and numerous studies of the elastic properties of agarose gels, little is known about the compressible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca0bb6e9e2f7f7d18dcdc5c29db6679b
https://hal.science/hal-03222739
https://hal.science/hal-03222739
Autor:
Mélissa David, Patrick Snabre, Pauline Lesniarek, Mathieu Delample, Emmanuel Corfias, Yoann Pululu, Annabelle David
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2020, ⟨10.1016/j.jfoodeng.2020.110315⟩
Journal of Food Engineering, Elsevier, 2020, ⟨10.1016/j.jfoodeng.2020.110315⟩
International audience; The texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical origin, cellulose content, mass fraction and fiber size through a mole
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2017, 64, pp. 59-69. ⟨10.1016/j.foodhyd.2016.10.020⟩
Food Hydrocolloids, Elsevier, 2017, 64, pp. 59-69. ⟨10.1016/j.foodhyd.2016.10.020⟩
Thermoreversible gels are commonly prepared by cooling down to ambient temperature, aqueous polymer solutions first brought to a boil for a short time. Here, we study the effect of the latter duration on the subsequent gelation of an agar solution. I
Publikováno v:
Clinical Hemorheology and Microcirculation. 5:561-572
Autor:
Patrick Snabre, P. Mills
Publikováno v:
Clinical Hemorheology and Microcirculation. 7:295-304
Publikováno v:
Clinical Hemorheology and Microcirculation. 9:281-295
Publikováno v:
Scientific Reports
Scientific Reports, Nature Publishing Group, 2017, 7 (41185), pp. 1-9. ⟨10.1038/srep41185⟩
Nature
Scientific Reports, Nature Publishing Group, 2017, 7 (41185), pp. 1-9. ⟨10.1038/srep41185⟩
Nature
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 and microbiology, little is known about the drying kinetics of such squishy solids, which s
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2014, 111 (16), pp. 5831-5836. ⟨10.1073/pnas.1321903111⟩
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2014, 111 (16), pp. 5831-5836. ⟨10.1073/pnas.1321903111⟩
We present experiments and numerical simulations to investigate the collective behavior of submicrometer-sized particles immersed in a nematic micellar solution. We use latex spheres with diameters ranging from 190 to 780 nm and study their aggregati
Publikováno v:
Journal of Rheology
Journal of Rheology, American Institute of Physics, 2016, 60 (3), pp. 473-489. ⟨10.1122/1.4944994⟩
Journal of Rheology, American Institute of Physics, 2016, 60 (3), pp. 473-489. ⟨10.1122/1.4944994⟩
A wide range of thermoreversible gels are prepared by cooling down to ambient temperature hot aqueous polymer solutions. During the sol-gel transition, such materials may experience a volume contraction which is traditionally overlooked as rheologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::077723f08268d2c51fb38011fa1c78d4
https://hal.archives-ouvertes.fr/hal-01302365
https://hal.archives-ouvertes.fr/hal-01302365