Structural properties of crumpled cream layers

Details Structural properties of crumpled cream layers Structural properties of crumpled cream layers

2007-05-15

arxiv.org/abs/0705.2218v1

Physics

Condensed Matter

Soft Condensed Matter

9 pages, 4 figures, accepted in J. Phys. D: Appl. Phys

Scientific paper

10.1088/0022-3727/40/12/017

The cream layer is a complex heterogeneous material of biological origin which forms spontaneously at the air-milk interface. Here, it is studied the crumpling of a single cream layer packing under its own weight at room temperature in three-dimensional space. The structure obtained in these circumstances has low volume fraction and anomalous fractal dimensions. Direct means and noninvasive NMR imaging technique are used to investigate the internal and external structure of these systems.

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