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Frédéric Restagno

Directeur de recherche au CNRS - Université Paris Saclay et CNRS - Laboratoire de physique des solides - 91405 Orsay Cedex
5
Documents
Affiliations actuelles
  • 1051087
Identifiants chercheurs
  • IdHAL frederic-restagno
  • ORCID 0000-0001-7803-6677
  • Google Scholar : https://scholar.google.fr/citations?user=8xeXUY8AAAAJ&hl=fr&oi=ao
  • IdRef : 068999526
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Présentation

Domaines de recherche

Physique [physics] Matière Condensée [cond-mat] Mécanique des fluides [physics.class-ph]

Compétences

Enseignement (Teaching) Physique de la matière molles (Soft matter physics) Interfaces (Interfaces) Mouillage (Wetting) Adhésion et Frottements (Adhesion and friction)

Publications

"vincent-mathieu"
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Signal analysis to study the impact of tongue roughness on oral friction mechanisms with a custom-built tribometer

Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frederic Restagno
Biotribology, 2023, 35-36, pp.100257. ⟨10.1016/j.biotri.2023.100257⟩
Article dans une revue hal-04213997v1
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Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study

Rohit Srivastava , Mathieu Mantelet , Anne Saint-Eve , Jean-Luc Gennisson , Frederic Restagno
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 70, pp.102695. ⟨10.1016/j.ifset.2021.102695⟩
Article dans une revue hal-03296059v1
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Using ultrasound to characterize the tongue-food interface: An in vitro study examining the impact of surface roughness and lubrication

Mathieu Mantelet , Frederic Restagno , Isabelle Souchon , Vincent Mathieu
Ultrasonics, 2020, 103, pp.106095. ⟨10.1016/j.ultras.2020.106095⟩
Article dans une revue hal-02992276v1
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Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression

Mathieu Mantelet , Rohit Srivastava , Frederic Restagno , Isabelle Souchon , Vincent Mathieu
Food Hydrocolloids, 2020, 106, pp.106099. ⟨10.1016/j.foodhyd.2020.106099⟩
Article dans une revue hal-02992136v1

Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

Mathieu Mantelet , Maud Panouille , François Boue , Véronique Bosc , Frédéric Restagno
Food Hydrocolloids, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩
Article dans une revue hal-02299004v1