Related Experiment Video
Updated: Apr 21, 2026

Experimental and Data Analysis Workflow for Soft Matter Nanoindentation
Published on: January 18, 2022
Nonlinear stress deformation behavior of interfaces stabilized by food-based ingredients
L M C Sagis1, K N P Humblet-Hua, S E H J van Kempen
1Physics and Physical Chemistry of Foods, Dept AFSG, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands.
Abstract:
Interfaces stabilized by food-based ingredients, such as proteins or glycolipids, often display nonlinear behavior when subjected to oscillatory dilatational deformations, even at the lowest deformation amplitudes which can currently be applied experimentally. Here we show that classical approaches to extract dilatational properties, based on the Young-Laplace equation, may not always be suitable to analyze data. We discuss a number of examples of food-ingredient stabilized interfaces (interfaces stabilized by protein fibrils, protein-polysaccharide complexes and oligosaccharide-fatty aid conjugates) and show how an analysis of the dynamic surface tension signal using Lissajous plots and a protocol which includes deformation amplitude and droplet size variations, can be used to obtain a more detailed and accurate description of their nonlinear dilatational behavior.
More Related Videos
Related Concept Videos
Plastic Behavior
Problem Solving on Stress and Strain
Residual Stresses in Bending
Relation between Poisson's ratio, Modulus of Elasticity and Modulus of Rigidity
Plastic Deformations
Plastic Deformations

