Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 (2025) Mechanical characterisation of soft matter and complex fluids. In: Bezos Centre for Sustainable Protein: Scientific kick-off, 20th - 21st Jan 2025, Imperial College London. (Unpublished)

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Abstract

Soft matter, including food hydrocolloids and hydrogels, represents a fascinating class of materials characterized by their unique mechanical and rheological properties. These materials play a crucial role in food science and industry, owing to their ability to modify texture, stabilize emulsions, and retain water. Food hydrocolloids, such as xanthan gum, carrageenan, and pectin, are widely utilized as thickening and gelling agents, influencing both the functional and sensory properties of food products. Similarly, hydrogels, with their three dimensional polymeric networks, are extensively studied for applications in food encapsulation, controlled release, and structural enhancement. The mechanical characterization of these materials provides critical insights into their behaviour under various conditions, paving the way for innovations in food formulation and processing.

Item Type:	Conference or Conference Paper (Poster)
Uncontrolled Keywords:	soft matter, rheology, food hydrocolloids, alternative proteins, complex fluids
Subjects:	Q Science > Q Science (General) T Technology > T Technology (General) T Technology > TJ Mechanical engineering and machinery
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > School of Engineering (ENG)
Related URLs:	Organisation
Last Modified:	28 Jan 2025 12:30
URI:	http://gala.gre.ac.uk/id/eprint/49582

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