Summer school Structure & Mechanics of Soft Matter Systems: from fundamentals to Foods - 2024

Dans cette catégorie : Electronic States and Phases Induced by Electric or Optical Impacts. IMPACT 2024 | Energy, Information & Evolution in Biology - 2024 | Complex and glassy systems - 2024 | Passive Imaging and Monitoring in Wave Physics: From Seismology to Ultrasound - 2024 | Southern Ocean and its Central Role for Climate - 2024 | Waves and sea state in the earth system (WISE) - 2024 | Wave propagation and control in complex media - 2024 | Biomedical Imaging School 2023 | GDR-HEA Alliages hautes entropie - 2023 | Quantum many-body systems out of equilibrium - 2023 | International School of Oxide Electronics 2023 (ISOE 2023) | Bridging Classical and Quantum Turbulence - 2023 | 2nd Advanced Summer School on Mathematical Fluids Dynamics - 2023 | Interfreeze : Freezing and Interfaces - 2023 | Wave Localization and Many-Body Localization in Quantum Information - 2022 | Wave propagation and control in complex media - From spatial to temporal degrees of freedom - 2022 | Soft materials: from macromolecular building block\'s to soft matter physics and mechanics of solids - 2022 | Passive imaging and monitoring in wave physics: from seismology to ultrasound - 2022 | Numerical Wildfire 2021 | International School of Oxide Electronics 2021 (ISOE 2021) | Clean and Desordered out of Equilibrium : Interplay Classical and Quantum Dynamics - 2020 | Imaging in wave physics : multi-wave and large sensor network - 2019 | Emergent phenomena in quantum matter - Epiqur2019 |

 

Polysaccharides - Rachel Auzély-Velty
Gluten - Amélie Banc
Food Proteins - Structure & Assembly - Adeline Boiré	En cours
Multiscale modelling of oral processing of chocolate - Maria Charalambides	En cours
Scalling laws for pinching, coalescing and spreading droplets and bubbles - Marc-Antoine Fardin
Dimensional mechanics - Marc-Antoine Fardin
Nanoscale engineering of fat crystal networks: structure to rheology  - Alejandro G. Marengoni
Nanoscale engineering of the structure and functionality of oleogels - Alejandro G. Marangoni
Rheometry - G.H. McKinley	En cours
Advanced Rheometry - Gareth H. McKinley	En cours
Polymer Physics: Statics - Peter Olmsted
Conching chocolate and the new f(r)ictional rheology of suspensions - Wilson Poon	En cours
Food emulsions : Milk to Mayo - Vivek Sharma
The application of materials science to creating high quality nutritious foods - Pauls Smith
Interfacial Rheometry - Jan Vermant
Beer Foam - Jan Vermant