Deb'Lab

Experiments in Soft & Active Matter


Research group | Institute of Physics | University of Amsterdam

Part of the Soft Matter group

Our team investigate the physics of liquids and complex liquids but also of active systems that give rise to emergent properties.

DROPLET FORMATION

We look at the formation of droplets in different fluids.

COMPLEX FLUIDS

We put the rheology of emulsion and polymer solutions into test in various situations.

FOOD PHYSICS

We investigate the mechanical properties of food/care products and their relationship to sensory perception.

ACTIVE MATTER

Emergent behavior of collection of active point-like particles and active chains.


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.

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.