2025
14th of March
The new Bombannes book entitled Neutrons, X-rays, and light: Scattering methods applied to soft condensed matter, and featuring two members of the Montpellier Soft Matter team, has been published in December 2024 by Elsevier. After the highly successful first edition of 2002, this new edition will hopefully accompany many more students of the Bombannes summer school organized by L2C and ILL (https://workshops.ill.fr/e/bombannes) in the coming years.
2024
8th of July
Credit: Laurence Ramos / 2023
The Edible Soft Matter (ESM) project, coordinated by Laurence Ramos, was one of the laureates of the 2023 Doctoral Networks MSCA call. More details on the project can be found on the CNRS website.
29th of March
Matteo Millani’s PhD work was featured in the photographic coverage Comprendre le comportement de fluides complexes by CNRS Images.
Millimetric bead of colloidal gel above a bed of silica gel.
Crédit: Mélanie Challe / CNRS Images.
2023
13th of December
Abdallah Alayan has defended his PhD thesis on Émulsions en contact avec la feuille de bananier pour des applications phytosanitaires: Impact, étalement et imprégnation. This work was supervized by Christian Ligoure and Jean-Louis Bantignies, in partnership with the Compagnie Fruitière.
4th of December
Matteo Milani has defended his PhD thesis on Jammed colloidal systems confined in drops and beads. This work was supervized by Laurence Ramos and Luca Cipelletti.
7th of November
Domenico Truzzolillo, Laurence Ramos and Luca Cipelletti had their work on the yielding transition of soft colloids published in Nature Physics and featured in the news of the CNRS Physics Institute.
Unified state diagram for the yielding transition. For small amplitude of deformations, soft systems such as mayonnaise or toothpaste present a solid-like dynamics (blue points) with weak fluidity. As the deformation amplitude grows, this class of soft systems undergoes the yielding transition (grey points), characterized by the coexistence between the two types of dynamics (solid and fluid), and finally are fluidified at very large deformations, for which the microscopic dynamics is that of a liquid. (Copyright © 2023, the authors under exclusive license of Springer Nature Limited)
28th of August
Amélie Banc and Laurence Ramos had their work on the mechanical properties of gluten featured in CNRS Le Journal – Focus Sciences.
