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Biophysical Journal|August 3, 2011
Migration of chemotactic bacteria in soft agar: role of gel concentrationOttavio A Croze, Gail P Ferguson, Michael E Cates, et al.Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences|November 26, 2009
Hard spheres: crystallization and glass formationP N Pusey, E Zaccarelli, C Valeriani, et al.Langmuir : the ACS Journal of Surfaces and Colloids|May 18, 2005
Formation of self-supporting reversible cellular networks in suspensions of colloids and liquid crystalsDoris Vollmer, Gerald Hinze, Beate Ullrich, et al.Proceedings of the National Academy of Sciences of the United States of America|December 6, 2013
Avalanches mediate crystallization in a hard-sphere glassEduardo Sanz, Chantal Valeriani, Emanuela Zaccarelli, et al.Langmuir : the ACS Journal of Surfaces and Colloids|April 19, 2007
Emulsification of partially miscible liquids using colloidal particles: nonspherical and extended domain structuresPaul S Clegg, Eva M Herzig, Andrew B Schofield, et al.Journal of Physics. Condensed Matter : an Institute of Physics Journal|June 22, 2011
Glasses under high pressure: a link to colloidal science?Th Voigtmann, Wilson C K PoonProceedings of the National Academy of Sciences of the United States of America|August 27, 2009
Colloidal glasses and gels: The interplay of bonding and cagingEmanuela Zaccarelli, Wilson C K PoonProceedings of the National Academy of Sciences of the United States of America|May 9, 2019
Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid contentElena Blanco, Daniel J M Hodgson, Michiel Hermes, et al.Physical Chemistry Chemical Physics : PCCP|May 11, 2011
Small-world rheology: an introduction to probe-based active microrheologyLaurence G Wilson, Wilson C K PoonPhysical Review Letters|August 7, 2007
Shear zones and wall slip in the capillary flow of concentrated colloidal suspensionsLucio Isa, Rut Besseling, Wilson C K PoonPageof 19