Marion Roullet

PhD in #yogurt , now post-doc in #biobased plastics| Creator of @YummyPhysics | Tweets in 🇫🇷 🇬🇧

[Marion Roullet @LabSquishyStuff]

Another paper from my PhD is (finally) out:
https://t.co/USlvSEP6NP
We study what makes set yogurt bouncy or squishy. In physics jargon, we call it the rheology of emulsion gels.
👩‍🔬🥛🛠️⚗️🔬
What did we do? [a thread]
⬇️

[Marion Roullet @LabSquishyStuff]

@KateRaworth In France, we have quite a few municipal credit banks (in large cities mostly). They generally focus on the social side, rather than the environmental one.
https://t.co/31gLN0HbVU

[Labos 1point5 @labos1point5]

L'outil libre et gratuit GES1 point5, permettant d'évaluer l'empreinte carbone des laboratoires de recherche, est disponible dès aujourd'hui : https://t.co/zqa7iiMXyo
Voir notre communiqué ci-dessous⬇️

[The Lutetium Project @TheLuProject]

New video! Let's dive into the pixels of our screens to explore the physics of liquid crystals: fluids that are colourful, beautiful, and ordered! 📱
https://t.co/CMtDgcMkiR

[The Lutetium Project @TheLuProject]

New video! How to use microdroplets and ultrasounds to synthesize drugs directly in the body? 💧🔬💊
For the answer, tune in to our first microfluidic interview, with Marine Bézagu!
https://t.co/pd7bv33Mo9

[ESPCI Paris - PSL @ESPCI_Paris]

Une poussée d'Archimède... inversée !
les résultats étonnants de chercheurs @PMMH_lab @InstLangevin dans @nature montrent qu'il est possible de faire flotter un objet... sous un liquide en lévitation !

https://t.co/g5gSRL8gIE

https://t.co/lnfdzBIqd2

[Le projet Lutétium @LeprojetLu]

Hello again, YouTube!

La saison 2 du Projet Lutétium commence maintenant 🥳

Voici le programme, à partager largement ! https://t.co/rDMKyajZx9

[The Lutetium Project @TheLuProject]

Breaking news: the Lutetium Project is back! We'll release new videos from our Season 2 starting next Tuesday, September 1st. We can't wait to share them with you!

[Marion Roullet @LabSquishyStuff]

@LamSonLeoc @DivouxLab And here is the preprint: https://t.co/on3R8URx8F!
The figure you want to see is Fig 5, p 17.
We are currently modifying the data analysis for part 3.2, but it won't modify significantly the results.

[Marion Roullet @LabSquishyStuff]

Another paper from my PhD is (finally) out:
https://t.co/USlvSEP6NP
We study what makes set yogurt bouncy or squishy. In physics jargon, we call it the rheology of emulsion gels.
👩‍🔬🥛🛠️⚗️🔬
What did we do? [a thread]
⬇️

[Marion Roullet @LabSquishyStuff]

@LamSonLeoc @DivouxLab Even nicer if you make mixtures: then you get a linear transition between one exponent and the other one.
I can put the draft of the 2nd paper of the series on ArXiv and send you the link when it's online, in case you have any input on this result.

[Marion Roullet @LabSquishyStuff]

Both the research and the videos were funded by @MSCActions, to which I am very grateful.
The research was carried at Unilever and @PhysAstroEd

[Marion Roullet @LabSquishyStuff]

The clips used to illustrate some concepts are from my #scicomm project @YummyPhysics, check the full episodes on Youtube: https://t.co/efvYDNT3wS