Yielding and Fracture in Particulate Gels Institute of Food Research
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Publications

“Sedimentation in bidisperse and polydisperse colloids”, Andrew D.Watson, Gary C. Barker & Margaret M. Robins, Journal of Colloid and Interface Science 286, 176-186, 2005.

“Particle Dynamics in a Transient Gel Network-Ageing of a Monodisperse Emulsion”, A. Watson, G. Barker, D. Hibberd, B. Hills, A. Mackie, G. Moates, R. Penfold & M. Robins, The Proceedings of Food Colloids 2004: Interactions, Microstructure and Processing: Royal Society of Chemistry Special Publication No. 298, 420-431, 2005.

“Quantitative Imaging of Aggregated Emulsions”, Robert Penfold, Andrew D. Watson, Alan R. Mackie & David J. Hibberd, Langmuir 22, 2005-2015, 2005.

“Preparation and Characterisation of a Novel Buoyancy-Matched and Refractive Index-Matched Oil-in-Water Emulsion”, in preparation, D. Hibberd et al.

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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’.