Philippe Mongondry
Groupe ESA · Food Science
Materials Science, Food Science, Condensed Matter Physics
7Impact points
5Publications
17Followers
Research Experience
Sep, 2007 - Dec, 2008
optimisation of positive electrode of lithium batteries for electric vehicules
CNRS, Stockage et Transformation Electrochimiques de l’Energie (ST2E)
Institut des matériaux nantais
Nantes, France
aqueous binders; NMC; rheology and structure of inks; banch tests
Education
Languages:
French (mother tongue)
English (B2-C1 for the CEFL)
English (B2-C1 for the CEFL)
Contact Details
Business:
49007 Angers, France, France
Institution:
Groupe ESA, Food Science
Telephone:
+33 2 41 23 56 66
Fax:
+33 2 41 23 55 00
Website:
www.masterfoodidentity.com
Publications
Revised state diagram of Laponite dispersions.
Journal of colloid and interface science. 283(2):397-405.
Influence of pyrophosphate or polyethylene oxide on the aggregation and gelation of aqueous laponite dispersions.
Journal of colloid and interface science. 275(1):191-6.
Structure et comportements rhéologiques des suspensions aqueuses de Laponite en présence de plusieurs additifs.
Degree: Ph.D in physics and Chemistry
Supervisor: Pr. Jean Francois Tassin
Mild Synthesis of Amino-Poly(ethylene glycol)s. Application to Steric Stabilization of Clays
Macromolecular Rapid Communications. 24:681-685.
Py
Ag
Academic Degrees
Dr.
Research Keywords
Rheology, Fluid flow, Structural Complexity, Food Technology
Current Location
Angers, France
