Author Archives: joshuadijksman

Here we show that so-called cooperative flow behavior also exists in fat dispersions. Klaudia W. Milc, Joshua A. Dijksman, John P. M. van Duynhoven, Camilla Terenzi — Soft Matter 18, 2782–2789 (2022) 10.1039/d2sm00233g

Exopolymer gels are surprisingly tricky to measure properly. But we managed. N.M. Pfaff, J.A. Dijksman, A.J.B. Kemperman, M.C.M. van Loosdrecht, J.M. Kleijn — Water Research 207 (2021) 10.1016/j.watres.2021.117835

Depending on the ingredients, multiple reheological mechanisms can occur simultaneously. That’s why food systems are often such good model systems for soft matter physics. M. Raquel Serial, Daniel Bonn, Thom Huppertz, Joshua A. Dijksman, Jasper van der Gucht, John P. M. van Duynhoven, Camilla Terenzi — Physical Review Fluids 6 (2021) 10.1103/physrevfluids.6.113301

Fluid films flowing down a tube develop fingers; fluid films flowing down an incline can – but convergent fluids on a planar substrate suppress instabilities. What about the in-between situation? We answer that question here. T.-S. Lin, J.A. Dijksman, L. Kondic — Journal of Fluid Mechanics 924 (2021) 10.1017/jfm.2021.626

It is the viscous drag of the co-moving solid-like fluid blob around the intruder that decelerates said intruder impacting a cornstarch suspension, not the added mass or surface tension. A nice puzzle to solve! Thanks Scott for sharing original data. Marc-Andre Brassard, Neil Causley, Nasser Krizou, Joshua A. Dijksman, Abram. H. Clark — Journal ofContinue reading “Viscous-like forces control the impact response of shear-thickening dense suspensions”

Friction involves many length scales; here we cover the influence of molecular scale effects from “astringent agents”. R.E.D. Rudge, P.L. Fuhrmann, Roos Scheermeijer, Evi M. van der Zanden, J.A. Dijksman, E. Scholten — Food Hydrocolloids 121 (2021) 10.1016/j.foodhyd.2021.106951