Conching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content

Elena Blanco, Daniel J. M. Hodgson, Michiel Hermes, Rut Besseling, Gary L. Hunter, Paul M. Chaikin, Michael E. Cates, Isabella Van Damme, Wilson C. K. Poon

Research output: Contribution to journalArticlepeer-review


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