Soft Matter, 2024, Accepted Manuscript DOI: 10.1039/D4SM00042K, Paper Open Access   This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.Ranjini K. Ramanujam, Konstantinos Garyfallogiannis, Rustem Litvinov, John Bassani, John W Weisel, Prashant Kishore Purohit, Valerie Tutwiler Intravascular blood clots are...

Soft Matter, 2024, Advance Article DOI: 10.1039/D4SM00271G, Paper Open Access   This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.Yashraj M. Wani, Penelope Grace Kovakas, Arash Nikoubashman, Michael P. Howard We investigate the self-diffusion and sedimentation of suspensions of shape-anisotropic nanoparticles using a...

Soft Matter, 2024, Accepted Manuscript DOI: 10.1039/D4SM00332B, Paper Open Access   This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.Andrew J. Archer, Ben Goddard, David Sibley, James Thomas Rawlings, Ross Broadhurst, Fouzia F Ouali, David John Fairhurst Ouzo is a well-known drink in Mediterranean countries, with ingredients...

Soft Matter, 2024, Advance Article DOI: 10.1039/D4SM00325J, Paper Open Access   This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.Saki Mori, Hideaki Takagi, Nobutaka Shimizu, Noriyuki Igarashi, Shinichi Sakurai, Kenji Urayama Stretching cholesteric elastomer films perpendicular to the helical axis yields...

Soft Matter, 2024, Accepted Manuscript DOI: 10.1039/D4SM00289J, Paper Open Access   This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.Kazuma Nakajima, Masanori Ozaki Phase transitions in blue phase liquid crystals (BPLCs) have attracted significant attention from the technical perspective of BP orientation control and...

Soft Matter, 2024, Accepted Manuscript DOI: 10.1039/D4SM00194J, PaperDionysios D. Neofytos, Sandra Beyer Gregersen, Ulf Andersen, Milena Corredig Fat crystallization is one of the predominant factors influencing the structure and properties of fat-containing emulsions. In the present study, the role of emulsifiers on fat crystallization dynamics within...