Deb'Lab
Experiments in Soft & Active Matter
Our team investigate the physics of liquids and complex liquids but also of active systems that give rise to emergent properties.
COMPLEX FLUIDS
COMPLEX FLUIDS
We put the rheology of emulsion and polymer solutions into test in various situations.
FOOD PHYSICS
FOOD PHYSICS
We investigate the mechanical properties of food/care products and their relationship to sensory perception.
NEWS
NEWS
Nov 3, 2021- New article!
"Predicting thickness perception of liquid food products from their non-Newtonian rheology"
published in Nature Communications.
What drives the mouthfeel of ’thickness’? When is a soup too ’thick’? Here, authors measure the rheology of liquid soups and show their subjectively perceived ’thickness’ can be directly associated to their non-Newtonian rheology.
What drives the mouthfeel of ’thickness’? When is a soup too ’thick’? Here, authors measure the rheology of liquid soups and show their subjectively perceived ’thickness’ can be directly associated to their non-Newtonian rheology.
Jun 18, 2021- New article!
"Light-switchable deposits from evaporating drops containing motile microalgae"
published in Soft Matter.
In this article, we use and benefit from the light-sensitivity of algae to show that their tunable activity can completely suppress the coffee stain effect and even tame their direction to produce on-demand patterns.
In this article, we use and benefit from the light-sensitivity of algae to show that their tunable activity can completely suppress the coffee stain effect and even tame their direction to produce on-demand patterns.