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Gary L. Hunter

Researcher at ExxonMobil

Publications -  14
Citations -  922

Gary L. Hunter is an academic researcher from ExxonMobil. The author has contributed to research in topics: Particle & Signal. The author has an hindex of 7, co-authored 14 publications receiving 756 citations. Previous affiliations of Gary L. Hunter include New York University & Emory University.

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The Physics of the Colloidal Glass Transition

TL;DR: A review of the current state of understanding of the colloidal glass transition, with an emphasis on experimental observations, is given in this paper, where the authors describe features of colloidal systems near and in glassy states, including increases in viscosity and relaxation times, dynamical heterogeneity and ageing.
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Decoupling of rotational and translational diffusion in supercooled colloidal fluids

TL;DR: It is found that as the colloidal glass transition is approached, translational and rotational diffusion decouple from each other: Rotational diffusion remains inversely proportional to the growing viscosity whereas translational diffusion does not, decreasing by a much lesser extent.
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Tracking rotational diffusion of colloidal clusters.

TL;DR: This work describes a novel method of tracking the rotational motion of clusters of colloidal particles that utilizes rigid body transformations to determine the rotations of a cluster and extends conventional proven particle tracking techniques in a simple way, thus facilitating the study of rotational dynamics in systems containing or composed of colloid clusters.
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The Physics of the Colloidal Glass Transition

TL;DR: A review of the current state of understanding of the colloidal glass transition can be found in this article, where a brief introduction is given to important experimental techniques used to study the glass transition in colloids.
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Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content.

TL;DR: In this paper, the authors studied the rheology of powder incorporation in the conching of chocolate, and found that the input of mechanical energy and staged addition of surfactants combine to increase the jamming volume fraction of the system, thus increasing the maximum flowable solid content.