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Rhéologie de la matière Molle


Such results open new routes to analyse the rheological behavior of natural products like wheat gluten which exhibit exceptional viscoelastic properties but which structure (polymeric or colloidal-like) remain subject to hot debate. Indeed, they show that a macroscopic rheological behavior at low deformation exhibiting the traditional feature of polymeric system is not incompatible with a colloidal structure at a microscopic level. A PhD thesis will be launch in 2010 in UMR IATE in order to explore the structure of wheat gluten suspensions with the background acquired during the project.

  • Project Number
  • Call for project
  • Start date :
    1 March 2009
  • Closing date :
    31 March 2010
  • Research units in the network
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