2026-06-01T20:27:29Z https://icatplus.esrf.fr/oaipmh/request

oai:icatplus.esrf.fr:inv/2045054151 2025-04-14T06:00:20.528Z

4.2 EI 10.15151/ESRF-ES-2045054151 Florence ROUSSEAU Florence Rousseau 0009-0007-1845-4640 Florence ROUSSEAU Florence Rousseau 0009-0007-1845-4640 Fanny GUYOMARC'H Fanny Guyomarc'H 0000-0002-4481-5610 Fanny GUYOMARC'H Fanny Guyomarc'H 0000-0002-4481-5610 Erik JUSTE Erik Juste 0009-0004-4459-3300 Erik JUSTE Erik Juste 0009-0004-4459-3300 Thomas CROGUENNEC Thomas Croguennec 0000-0003-4720-3641 Thomas CROGUENNEC Thomas Croguennec 0000-0003-4720-3641 JULIEN BAULAND Julien Bauland 0000-0003-2514-7116 JULIEN BAULAND Julien Bauland 0000-0003-2514-7116 Narayanan THEYENCHERI Narayanan Theyencheri 0000-0003-1957-1041 Thomas GIBAUD Thomas Gibaud 0000-0003-4826-8025 Thomas GIBAUD Thomas Gibaud 0000-0003-4826-8025 Ghazi BEN MESSAOUD Ghazi Ben Messaoud 0000-0001-5873-2595 Ghazi BEN MESSAOUD Ghazi Ben Messaoud 0000-0001-5873-2595 Example Institute 2028 Data from large facility measurement 2025-04-11T06:00:00Z/2025-04-14T06:00:00Z 2025-04-14T06:00:00Z I CC-BY-4.0 Enzymatic milk gels result from the destabilization of casein micelles, which are natural colloids found in milk. After aggregation, these soft particles have been shown to display “contact-aging”, i.e. the reinforcement of their contact or “sintering” over time. This microscopic mechanism may drive the pronounced structural aging reported for a wide variety of colloidal gels, where the gel network is found to coarsen over time. The casein micelles are colloids with softness that can be adjusted by varying the pH or adding different types of salt. Within this proposal, we aim to relate the microscopic rearrangement of casein micelles with tuneable softness and the evolution of the mesoscopic structure of the gels.