Rheology of complex matrices

Rheological characterisation is the method of choice in many areas of industry, for example to :

• Analyse and control the properties of raw materials and products during transformation processes
• Determining the industrial value or functional properties of ingredients
• Assess the texture of finished products

Within the ‘Interfaces, Dispersed Systems’ team, we conduct research into the properties of hydrogels or solutions of polysaccharides and proteins, both dairy and vegetable. To this end, we have a range of temperature-controlled equipment that enables us to finely characterise materials covering a wide range of properties by rheometry, whether under continuous, transient, dynamic or harmonic conditions, or by texturometry.

Complex systems (mixed gels, emulsions, real food systems) are also studied, often in conjunction with other physico-chemical techniques available in the Unit (calorimetry, microscopy, etc.) to ensure multi-scale characterisation.

Studies on bio-based materials or materials with a lower hydration rate are also carried out in conjunction with the MC2 and NANO teams.