Yielding and Fracture in Particulate Gels Institute of Food Research
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People

  • Gary Barker (PI) - simulations and theory
  • Brian Hills - NMR
  • Margaret Robins - emulsion systems
  • David Hibberd - emulsion systems
  • Robert Penfold - simulations, image processing and theory
  • Alan Mackie - confocal microscopy
  • Andrew Watson - particle tracking and theory

Contacting the group

If you would like to know more about what we are doing, please use the IFR enquiry form or use the following contact details:

Dr Gary Barker
Institute of Food Research
Norwich Research Park
Colney, Norwich
NR4 7UA
United Kingdom
Tel: +44 (0) 1603 255000
Fax: +44 (0) 1603 507723
Email: gary.barker@bbsrc.ac.uk

This project is supported by the UK’s Biotechnology and Biological Sciences Research Council, grant number 218/D17326, full title ‘Yielding of weak particulate gels via fracture: aging in food emulsions’.