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个人简介
We study the formation and processing behaviour of structured semi-solid materials. The main area of interest is in solid-liquid pastes or doughs, composed of particulate solids surrounded by continuous liquid phase(s). These are common in the food, detergent, agro-chemicals, pharmaceutical and catalysis industries, and are frequently formed into particular shapes by extrusion. The underlying physics is complex and we use aspects of plasticity theory, fluid mechanics, rheology and soil mechanics to describe these systems. We also work on bubbly liquids and complex food fluids.
研究兴趣
论文共 354 篇作者统计合作学者相似作者
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Eye (London, England)no. 10 (2024): 1810-1815
R. R. Fernandes, K. E. Calver, D. Hayes, A. E. Murphy,B. E. Meza,J. D. Orona,S. E. Zorrilla, H. C. Walton,D. I. Wilson,J. M. Peralta
Journal of food engineering (2024): 111775-111775
Nature Chemical Engineeringno. 4 (2024): 323-323
CHEMICAL ENGINEERING RESEARCH & DESIGN (2023): 677-684
David Ian Wilson, Yong Min John Chew
Current opinion in food science (2023): 101038-101038
arXiv (Cornell University) (2023)
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作者统计
#Papers: 355
#Citation: 6895
H-Index: 42
G-Index: 59
Sociability: 7
Diversity: 0
Activity: 1
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