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Culinary fluid mechanics and other currents in food science

Arnold J. T. M. Mathijssen ^*, Maciej Lisicki ^†, Vivek N. Prakash ^‡, and Endre J. L. Mossige ^§

Arnold J. T. M. Mathijssen ^*

Department of Physics and Astronomy, University of Pennsylvania, 209 South 33rd Street, Philadelphia, Pennsylvania 19104, USA

Maciej Lisicki ^†

Institute of Theoretical Physics, Faculty of Physics, University of Warsaw, Pasteura 5, 02-093 Warsaw, Poland

Vivek N. Prakash ^‡

Departments of Physics, Biology, and Marine Biology and Ecology, University of Miami, 1320 Campo Sano Avenue, Coral Gables, Florida 33146, USA

Endre J. L. Mossige ^§

RITMO Centre for Interdisciplinary Studies in Rhythm, Time and Motion, University of Oslo (UiO), Forskningsveien 3A, 0373 Oslo, Norway

^*amaths@upenn.edu
^†mklis@fuw.edu.pl
^‡vprakash@miami.edu
^§endrejm@uio.no

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Articles Citing

Culinary fluid mechanics and other currents in food science

Food pairings: In vivo flavor release mechanisms and consumer perceptual preferences

Dynamics of phase separation in non-local elastic networks

Preparation and Characterization of Nanocomposite Thin Films Containing Gold Nanoparticles by a Single-Step Atmospheric Pressure Plasma Deposition Process

Thin film flow in the kitchen

Kitchen Flows 2024: New research directions and culinary applications

Inverse engineering of cooling protocols: From normal behavior to Mpemba effects

The physics of gudeg: learning the mechanics and thermal properties using collaborative project based activities for the high school physics

Oblique shocks in shallow flows of power-law fluids past abrupt channel deviations

A unified Stefan–Scott theory for squeeze-film lubrication between non-uniformly deforming boundaries

FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss

The physics of cranberry bogs

No title available

No title available

A fluctuating hydrodynamics model for nanoscale surfactant-laden interfaces

Staircases of passive and active scalar concentration in cellular flow

Water drop on thin viscous oil layers: From stick-slip spreading to dewetting

Finite element analysis as a promising approach for texture development of plant-based meat analogs

Pour-over coffee: Mixing by a water jet impinging on a granular bed with avalanche dynamics

Phase behavior of Cacio e Pepe sauce

Coiling instability in the kitchen

Criticality Enhances the Reinforcement of Disordered Networks by Rigid Inclusions

Layered aquatic microenvironments control fluctuations generated by active carpets

Ensemble inequivalence in the design of mixtures with super-Gibbs phase coexistence

Visualization of particle micro-rotations and strain (force) chain in granular materials using three-dimensional electronic speckle pattern interferometry

To mix or not to mix?

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