Microrheology of microscopically phase separated hydrogels

这是一个应用物理项目，解决了食品科学中的一个重要问题，也提供了一个机会，应用，开发和建模新的散射/成像技术，使高分辨率的流变学测量，这可能会成为广泛应用于软物质科学一般。冰淇淋是一种不稳定的，多尺度的复合材料。其连续相是一种乳液，由于其溶质（糖、多糖和蛋白质）的依数效应而保持不冻结。这种连续的水相有助于冰淇淋的质地和稳定性，但并不总是能通过本体方法充分表征。因此，本项目将应用和开发微观流变学（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。学生将学习建模随机（即随机）热过程，并使用复杂的实验室设备，无论是在利兹大学和联合利华。

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.