Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content

Gary L Hunter (Creator)
Paul M. Chaikin (Creator)
Michael E. Cates (Creator)
Isabella Van Damme (Creator)
Wilson Poon (Creator)
Rut Besseling (Creator)
Elena Blanco Castineiras (Creator)
Daniel JM Hodgson (Creator)
Michiel Hermes (Creator)

School of Physics and Astronomy

Dataset

1 Article

1 results

2019
Conching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
Blanco, E., Hodgson, D. J. M., Hermes, M., Besseling, R., Hunter, G. L., Chaikin, P. M., Cates, M. E., Damme, I. V. & Poon, W. C. K., 21 May 2019, In: Proceedings of the National Academy of Sciences.
Research output: Contribution to journal › Article › peer-review

Open Access
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