Microrheology of microscopically phase separated hydrogels

微观相分离水凝胶的微观流变学

• 批准号: 1961803
• 金额: --
• 依托单位: University of Leeds
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-1961803
• 关键词: Microrheology; microscopically; phase; separated; hydrogels

This is an applied physics project which addresses an important problem within food science, and also provides an opportunity to apply, develop and model novel scattering/imaging techniques for making high-resolution rheological measurements, that could become widely used in soft matter science in general.Ice-cream is a thermodynamically unstable, multiscale composite. Its continuous phase is an emulsion which remains unfrozen due to the colligative effect of its solutes: sugars, polysaccharides and proteins. This continuous, aqueous phase contributes to the texture and the stability of the ice-cream but is not always sufficiently characterized by bulk methods. So, this project will apply and develop micro-rheology (e.g. particle tracking, correlation spectroscopy and scattering techniques) to resolve local rheological properties of these types of systems. The student will learn to model stochastic (i.e. random) thermal processes and to use sophisticated lab equipment, both at Leeds University and at Unliever.

这是一个应用物理项目，它解决了食品科学中的一个重要问题，也为应用、开发和模拟用于高分辨率流变测量的新型散射/成像技术提供了机会，这可能会在软物质科学中得到广泛应用。冰淇淋是一种热力学不稳定的多尺度复合材料。它的连续相是一种乳剂，由于其溶质：糖、多糖和蛋白质的累加作用而保持不冻结。这种连续的水相有助于冰淇淋的质地和稳定性，但并不总是用散装方法充分表征。因此，该项目将应用和开发微流变学（例如颗粒跟踪，相关光谱和散射技术）来解决这些类型系统的局部流变特性。学生将学习模拟随机（即随机）热过程和使用先进的实验室设备，在利兹大学和联合利华。