activity
20032022
most citedSlow dynamics in glassy soft matter

316 citations · 1.2k across the 40 of their papers we have counts for

collaborators

42 papers

cond-mat.soft2022★ 2 cited

A unified state diagram for the yielding transition of soft colloids

Stefano Aime, Domenico Truzzolillo, David J. Pine +2

Concentrated colloidal suspensions and emulsions are amorphous soft solids, widespread in technological and industrial applications and studied as model systems in physics and mate…

cond-mat.soft2022★ 7 cited

Flow of gluten with tunable protein composition: from stress undershoot to stress overshoot and strain hardening

Ameur Louhichi, Marie-Helene Morel, Laurence Ramos +1

Understanding the origin of the unique rheological properties of wheat gluten, the protein fraction of wheat grain, is crucial in bread-making processes and questions scientists si…

cond-mat.soft2021★ 1 cited

Instabilities in freely expanding sheets of associating viscoelastic fluids

S. Arora, A. Louhichi, D. Vlassopoulos +2

We use the impact of drops on a small solid target as a tool to investigate the behavior of viscoelastic fluids under extreme deformation rates. We study two classes of transient n…

physics.flu-dyn2021★ 8 cited

Competition between shear and biaxial extensional viscous dissipation in the expansion dynamics of Newtonian and rheo-thinning liquid sheets

Ameur Louhichi, Carole-Ann Charles, Srishti Arora +4

When a drop of fluid hits a small solid target of comparable size, it expands radially until reaching a maximum diameter and subsequently recedes. In this work, we show that the ex…

physics.flu-dyn2021

Viscoelasticity and elastocapillarity effects in the impact of drops on a repellent surface

Carole-Ann Charles, Ameur Louhichi, Laurence ramos +1

We investigate freely expanding viscoelastic sheets. The sheets are produced by the impact of drops on a quartz plate covered with a thin layer of liquid nitrogen that suppresses s…

cond-mat.soft2021★ 11 cited

Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels

Laurence Ramos, Amélie Banc, Ameur Louhichi +6

We investigate the structure of gluten polymer-like gels in a binary mixture of water/ethanol, v/v, a good solvent for gluten proteins. Gluten comprises two main families o…