Award details

Microscopic structure continuum rheology and temporal evolution of particulate gels

Reference	D09860
Principal Investigator / Supervisor	Professor Eric Dickinson
Co-Investigators / Co-Supervisors
Institution	University of Leeds
Department	School of Food Science and Nutrition
Funding type	Research
Value (£)	73,357
Status	Completed
Type	Research Grant
Start date	01/08/1998
End date	31/03/2001
Duration	32 months

Abstract

The project aims to elucidate the microscopic basis for the thermodynamic and rheological properties of particulate gels. Mechanisms of structural rearrangement subsequent to the sol- gel transition (where a percolating, globally connected network first forms) will be investigated in relation to particle interactions. At Leeds we shall 1) construct effective particle potentials to be validated against structure of real gels, 2) develop suitable simulation techniques, 3) estimate structural and rheological properties for comparison with experiment, and 4) develop statistical theory relating interactions to structure and dynamics. (Joint with grant D09861).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

D09861 Microscopic structure continuum rheology and temporal evolution of particulate gels

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