Shaken and stirred: Random organization reduces viscosity and dissipation in granular suspensions

Christopher Ness, Romain Mari, Michael E. Cates

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DOI: 10.1126/sciadv.aar3296
Published: 2018-03-02
Container: Science Advances
Publisher: American Association for the Advancement of Science (AAAS)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1126/sciadv.aar3296,
  title = {Shaken and stirred: Random organization reduces viscosity and dissipation in granular suspensions},
  author = {Christopher Ness and Romain Mari and Michael E. Cates},
  year = {2018},
  journal = {Science Advances},
  doi = {10.1126/sciadv.aar3296},
  url = {https://doi.org/10.1126/sciadv.aar3296}
}

RIS

TY  - JOUR
TI  - Shaken and stirred: Random organization reduces viscosity and dissipation in granular suspensions
AU  - Christopher Ness
AU  - Romain Mari
AU  - Michael E. Cates
PY  - 2018
JO  - Science Advances
DO  - 10.1126/sciadv.aar3296
UR  - https://doi.org/10.1126/sciadv.aar3296
ER  -

APA

Ness, C., Mari, R., & Cates, M. E. (2018). Shaken and stirred: Random organization reduces viscosity and dissipation in granular suspensions. Science Advances. https://doi.org/10.1126/sciadv.aar3296

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crossref · retrieved 2026-09-27T05:25:52.737Z