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Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
The mixing of a powder of 10- to 50- [Formula: see text] m primary particles into a liquid to form a dispersion with the highest possible solid content is a common industrial operation. Building on recent advances in the rheology of such “granular dispersions,” we study a paradigmatic example of suc...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
National Academy of Sciences
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6535019/ https://www.ncbi.nlm.nih.gov/pubmed/31064872 http://dx.doi.org/10.1073/pnas.1901858116 |