☆ 4.8 Review

Culinary fluid mechanics and other currents in food science

REVIEWS OF MODERN PHYSICS (2023)

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Review Mechanics

Designing Complex Fluids

Randy H. Ewoldt et al.

Summary: Taking a step away from Newtonian fluid behavior opens up a wide range of possibilities in terms of non-Newtonian fluid properties. This complexity introduces challenges that need to be addressed. The article explores useful rheological complexity, organizing principles, and design methods to answer questions related to the utility and attainment of non-Newtonian properties.

ANNUAL REVIEW OF FLUID MECHANICS (2022)

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Article Mechanics

Molecular modeling of the interface of an egg yolk protein-based emulsion

Marco Ferrari et al.

Summary: This work presents a molecular model and simulation technique to study the properties of egg yolk biomolecules at the oil/water interface. The researchers used dissipative particle dynamics to simulate the behavior of the protein and achieved promising results.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Spatters and spills: Spreading dynamics for partially wetting droplets

Sylvia C. L. Durian et al.

Summary: We present a solvable model to study the time-dependent spreading of partially wetting droplets on a substrate. The model considers both small droplets driven by capillarity and large droplets driven by gravity. We measure the equilibrium radius vs droplet volume for various household fluids and compare the results with predictions based on energy minimization, finding good agreement. We then develop equations of motion for the spreading dynamics, taking into account the forces balance inside the droplet and at the moving contact line. Our approach successfully describes prior data for capillary-driven droplets and fits well to new data for gravity-driven droplets.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

The nonlinear rheology of complex yield stress foods

James J. Griebler et al.

Summary: The yield stress of food determines its shape, packaging, serving, and perception when consumed. Oscillatory shearing provides a suitable method to test the rheology of food, and the yielding process can be approximated as a continuous transition.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Phase separation and spreading dynamics of French vinaigrette

H. Benabdelhalim et al.

Summary: This study investigated the phase separation and spreading dynamics of vinaigrette. The spreading process was divided into two regimes, and their characteristics were influenced by the concentrations of vinegar and mustard.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

On the non-circular hydraulic jump for an impinging inclined jet

Ahmed Abdelaziz et al.

Summary: In this study, an integral approach is used to analyze the flow field and hydraulic jumps structure of a laminar inclined circular jet impinging on a horizontal surface. The interplay among inertia, gravity, viscosity, and the effective inclination angle on the non-axisymmetric flow is investigated. The presence of the boundary layer near impingement and the azimuthal flow are taken into account in this study.

PHYSICS OF FLUIDS (2022)

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Article Nanoscience & Nanotechnology

A Mucin-Deficient Ocular Surface Mimetic Platform for Interrogating Drug Effects on Biolubrication, Antiadhesion Properties, and Barrier Functionality

Amy C. Madl et al.

Summary: Dry eye disease affects over 100 million people worldwide and imposes a significant burden on healthcare systems. Researchers have developed a biomimetic platform to study mucin-deficient dry eye disease and evaluated the effectiveness of recombinant human lubricin as a potential treatment. The results indicate that recombinant human lubricin can reverse the damage caused by mucin loss and improve the symptoms of dry eye disease.

ACS APPLIED MATERIALS & INTERFACES (2022)

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Article Chemistry, Physical

Dewetting characteristics of contact lenses coated with wetting agents

V. Chandran Suja et al.

Summary: By studying the mechanisms of wetting agents on tear film stability, we found that zwitterionic wetting agents can effectively stabilize the tear film, and adjusting the surface concentration and mixture ratio of wetting agents can enhance their wetting characteristics. Furthermore, we confirmed the significance of minimizing the contact angle and contact angle hysteresis for wetting performance.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2022)

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Article Mechanics

Modeling swelling effects during coffee extraction with smoothed particle hydrodynamics

Chaojie Mo et al.

Summary: This article proposes a grain swelling model to investigate the effects of different degrees of swelling on the extraction process. The model considers both intra-grain and inter-grain transport, and is solved numerically using smoothed particle hydrodynamics. The results show that swelling mainly affects the extraction by changing inter-grain transport, and has a secondary effect on diffusion inside the grains. Overall, swelling slightly impedes the extraction rate but significantly enhances the strength at fixed brewing time and volume.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Chickensplash! Exploring the health concerns of washing raw chicken

Caitlin D. Carmody et al.

Summary: The FDA recommends against washing raw chicken due to the risk of pathogen transfer through splashed water droplets. However, research confirms that bacteria can indeed be transferred from the surface of raw chicken through splashing. Other factors such as faucet height, flow type, and surface stiffness also affect splashing height and distance.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Swelling, softening, and elastocapillary adhesion of cooked pasta

Jonghyun Hwang et al.

Summary: The chemical and physical reactions that occur during cooking connect us to science on a daily basis. In this study, the swelling and softening of pasta due to liquid imbibition, as well as the elastic deformation and adhesion of pasta due to capillary force, were investigated both theoretically and experimentally. The softening of pasta during cooking follows three sequential regimes, and is associated with changes in microstructure. Notably, the study found that the cooking time and the amount of salt added to the boiling water have a significant impact on the texture and elasticity of the pasta.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Elastic modulus measurements of cooked Lutefisk

Blandine Feneuil et al.

Summary: The elastic modulus of cooked lutefisk does not depend heavily on cooking time, cooking temperature, or the amount of salt, but rather mainly on the size of the fish fillets. The seasonality of cod fishing can also affect the elastic modulus of lutefisk.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Hysteresis in a two-liquid whirlpool

Igor V. Naumov et al.

Summary: This experimental study reveals a curious phenomenon - hysteresis in a lab-scale two-liquid flow. As the rotation speeds up, the oil separates from the sidewall and collects in the solution funnel. When the rotation starts to decrease, the oil separates from the bottom at a significantly smaller angular velocity than when it touches the bottom.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Rheology-driven design of pizza gas foaming

Pietro Renato Avallone et al.

Summary: This study investigates the production of yeast-free pizza using gas foaming and rheology to guide the process design. The novel process utilizes a gaseous blowing agent and pressure program to form and stabilize bubbles during baking, eliminating the need for yeast and lengthy leavening stage. The evolution of the dough structure is studied through rheological characterization under leavening and baking conditions.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Do-it-yourself rheometry

M. T. Hossain et al.

Summary: The DIY rheometry course project structure encourages students to select complex fluids, collect qualitative visual evidence, and quantitatively analyze readily available flows to infer rheological properties, resulting in positive learning outcomes.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Egg-speriments: Stretch, crack, and spin

Yann Bertho et al.

Summary: Eggs are not only nutritionally valuable, but also have various functional properties that play an important role in cooking. This article presents several experiments focusing on the unique properties of egg liquids, particularly egg white, including rheological behavior, anisotropic crack patterns, and a spin test for distinguishing between raw and hard-boiled eggs.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure

Marta Ghebremedhin et al.

Summary: Plant-based meat surrogates are gaining increasing interest due to their high optical similarity achieved through modern biotechnology and food chemistry/technology. However, at the molecular level, these surrogates differ significantly from the original products in terms of texture, oral processing, friction, and bolus formation. A physical consideration of the proteins' function and effects from different sources reveals the strengths of respective products and provides suggestions for understanding and avoiding sensory weaknesses.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Effect of thermal and mechanical rejuvenation on the rheological behavior of chocolate

Tulika Bhattacharyya et al.

Summary: This study found that the evolution of rheological properties in chocolate after mechanical rejuvenation is distinctly different from that after thermal rejuvenation, with the former showing a more gradual evolution.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Influence of nano- and micro-roughness on vortex generations of mixing flows in a cavity

V. L. Okulov et al.

Summary: Experiments were conducted using a water-filled elongated cup of a kitchen scale with a rotating disk with micro- and nano-roughness. The results showed that certain nanostructures led to significant growth of vortices while other roughnesses did not impact the flow structure. These findings are important for evaluating the efficiency of surfaces with nanoscale roughnesses and have potential applications in enhancing mixing in chemical and bio-reactors.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

The Soft Matter Kitchen: Improving the accessibility of rheology education and outreach through food materials

Arif Z. Z. Nelson

Summary: The Soft Matter Kitchen is an educational outreach project that utilizes food recipes and experiments to discuss concepts in soft matter and rheology. By comparing food flow behavior and the impact of material microstructure on properties and behavior, it aims to deepen the understanding and awareness of rheology.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Flow of gluten with tunable protein composition: From stress undershoot to stress overshoot and strain hardening

Ameur Louhichi et al.

Summary: Understanding the unique rheological properties of wheat gluten, crucial in bread-making, has been a long-standing question for scientists. By studying concentrated dispersions of gluten proteins with varying composition, it is found that the different protein classes play distinct roles in the supramolecular structure and flow properties of gluten.

PHYSICS OF FLUIDS (2022)

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Review Mechanics

The role of continuous phase rheology on the stabilization of edible foams: A review

Zenaida Briceno-Ahumada et al.

Summary: Foams are important in food as they contribute to texture, aroma, and mouthfeel, reduce calories, and visually stimulate consumers. This review focuses on the impact of continuous phase rheology on edible foams, discussing the use of common biopolymers and potential mechanisms for foam production and stability. It also considers variations in the matrix and the addition of gelling particles. Fine control of the continuous phase's mechanical properties is crucial for achieving desired sensorial attributes and foam stability in food products.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

On Oreology, the fracture and flow of milk's favorite cookie®

Crystal E. E. Owens et al.

Summary: This article introduces the study of Oreology, which focuses on the flow and fracture of sandwich cookies, using the example of the iconic Oreo cookie. The authors use a laboratory rheometer to measure the failure mechanics of the Oreo's creme and investigate the impact of rotation rate, creme amount, and flavor on the stress-strain curve and creme distribution. The results show adhesive failure under normal conditions, with the majority of the creme remaining on one wafer, but cohesive failure under adverse conditions, resulting in the creme dividing between wafer halves.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Overcoming misconceptions and enhancing student's physical understanding of civil and environmental engineering fluid mechanics

N. B. Kaye et al.

Summary: Undergraduate students in fluid mechanics often have misconceptions, which can be challenging to address. This article presents a pedagogical approach using low-cost hands-on activities to correct these misconceptions and improve students' conceptual understanding in introductory engineering fluid mechanics.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

A spray of puree: Wave-augmented transonic airblast non-Newtonian atomization

D. M. Wilson et al.

Summary: This paper presents the characterization of viscous, non-Newtonian atomization by means of internal waves for a twin-fluid injector. The atomization of such fluids is challenging, especially at low gas-liquid mass ratios. The paper details the mechanisms that enhance the disintegration in a wave-augmented atomization process. The results show three atomization mechanisms that are a direct result of wave formation: wave impact momentum, pressure buildup, and droplet breakaway. The numerical simulations reveal that waves collapse into the puree sheet with a radial momentum flux and wave-induced pressure buildup creates a large pressure gradient across the sheet prior to bursting.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Open inverted bell and bell formation during the washing of vials

Javed Mohd et al.

Summary: This article presents some fascinating flow features observed while cleaning or filling medicine or liquid vials, including the formation of previously unknown open inverted bell and bell-shaped flow structures.

PHYSICS OF FLUIDS (2022)

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Editorial Material Mechanics

Kitchen flows: Making science more accessible,affordable, and curiosity driven

Gerald G. Fuller et al.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Shaping gels and gels mixture to create helices

M. V. D'Angelo et al.

Summary: This article introduces new methods for achieving more complex shapes in kitchen experiments, particularly the creation of helices. By depositing solutions on a thread and observing their deformation, the mechanical characteristics of the helices were deduced and compared to laboratory testing results. Mixed gels obtained by combining different gelling agents were also explored.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Morphology of bubble dynamics and sound in heated oil

Akihito Kiyama et al.

Summary: This study examines the interaction between a heated oil bath and water droplets, focusing on the explosion of millimeter-sized water droplets in heated oil. The findings describe the morphology of bubble dynamics inside a heated oil bath and its potential applications in cooking.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

The rise and fall of banana puree: Non-Newtonian annular wave cycle in transonic self-ulsating flow

D. M. Wilson et al.

Summary: This study reveals the mechanisms driving wave formation of non-Newtonian banana puree inside a twin-fluid atomizer. Waves form periodically at a fixed frequency and collapse regularly, with each cycle producing unique wave patterns due to instabilities. Kelvin-Helmholtz instability dominates during wave formation, while pressure effects dominate during wave collapse. An annular injection of puree into the steam channel provides a wave pool, allowing the Kelvin-Helmholtz instability to shape the waves before steam shear and acceleration lift the newly formed wave.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

The circular hydraulic jump; the influence of downstream flow on the jump radius

Rajesh K. Bhagat et al.

Summary: This study examines the consistency between the gravity-based predictive theory for a hydraulic jump and the phenomenological condition at the jump, and finds that they are incompatible. It also shows that the downstream liquid film remains flat and has no influence on the jump under normal flow conditions, and a specific theory provides an accurate prediction of the jump radius. For high viscosity liquids and a relatively large plate, the viscous dissipation in the downstream film may affect the jump height and radius.

PHYSICS OF FLUIDS (2022)

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Article Mechanics

Viscous Rankine vortices

Peder A. Tyvand

Summary: In this study, the generalized version of the Rankine vortex is used as the initial state in an infinite fluid domain. The time evolution in a viscous fluid and the presence of a free surface in the gravity field are investigated.

PHYSICS OF FLUIDS (2022)

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Article Multidisciplinary Sciences

Hydrodynamically induced helical particle drift due to patterned surfaces

Danielle L. Chase et al.

Summary: Advances in microfabrication have enabled the customization of surfaces for optimal sorting, mixing, and focusing of complex particulate suspensions in microfluidic devices. Research has shown that corrugated surfaces can manipulate particle motion effectively, with experiments and theoretical predictions revealing three-dimensional helical particle trajectories along corrugations. The interaction of disturbance flows induced by particle motion with the corrugations generates a locally transverse anisotropy of the pressure field, explaining the helical dynamics and particle drift near patterned surfaces.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2022)

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Review Food Science & Technology

Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging

Mohsen Gavahian et al.

Summary: Ultrasound, as a nonthermal green technology, can improve the quality of wines and alcoholic beverages by inactivating microorganisms and enzymes. Studies have shown that ultrasound enhances the fermentation and aging processes of wines, and improves the physicochemical and organoleptic properties of alcoholic beverages.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

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Review Food Science & Technology

Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review

Dibya Ranjan Dash et al.

Summary: The recent trend of consuming plant-based protein instead of animal protein has opened up a new pathway for sustainable agriculture practices with reduced environmental impact and greenhouse gas emissions. This review explores the effect of non-thermal process technologies on the modification of plant proteins, improving their functional properties for food applications. The limitations and potential of non-thermal technologies in developing alternative plant-based protein food systems are discussed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Chemistry, Applied

Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo-rheology with sensory measurements

Shuo Mu et al.

Summary: The aim of this study was to investigate the relationships between tribological, rheological, and creamy mouthfeel properties of emulsion-filled gels. The results showed that increasing the fat content of the gel led to decreased viscosity and friction coefficients, as well as an increased sliding speed. Microscopic observations revealed that as the sliding speed increased, the gel disintegrated and released oil droplets, which coalesced with increasing fat content. Sensory analysis demonstrated that higher fat content resulted in increased creaminess, smoothness, thickness, and mouth-coating intensity.

FOOD HYDROCOLLOIDS (2022)

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Review Mathematics, Applied

The mathematics of burger flipping

Jean-Luc Thiffeault

Summary: The most effective way to grill food depends on timing and the spectrum of a linear operator, with symmetric thermal properties reducing the impact of the sequence of flips. The optimal improvement in cooking time with an arbitrary number of flips is approximately 29% over a single flip.

PHYSICA D-NONLINEAR PHENOMENA (2022)

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Article Mechanics

Simulations of thermal phase changes and bacterial inactivation in a superheated steam dishwasher

L. Abu-Farah et al.

Summary: The use of super heated steam in dishwashers has the potential to reduce water consumption and cleaning time without chemical cleaning agents. This study investigates the heat transfer and phase change characteristics of super heated steam in a dishwasher, and demonstrates its effectiveness in killing bacteria and cleaning dishes. The findings provide a basis for the future development and optimization of next-generation super heated steam dishwashers.

PHYSICS OF FLUIDS (2022)

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Article Food Science & Technology

Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities

Zhaoshuo Yu et al.

Summary: This study reports the isolation of food nanoparticles from Chinese rice vinegar, which exhibit antioxidant activity and promote cellular growth. These findings inspire the development of novel nanomaterials with nutraceutical and pharmaceutical applications.

NPJ SCIENCE OF FOOD (2022)

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Review Mechanics

Leonardo da Vinci and Fluid Mechanics

Ivan Marusic et al.

Summary: The review focuses on Leonardo da Vinci's work and thought related to fluid mechanics, highlighting his use of experimentation as an important mechanism for natural fluid flows. However, it points out that his conclusions did not always align with modern fluid mechanics. Leonardo's works depict multiple and ambiguous meanings of turbulence, while also exploring concepts similar to modern ideas.

ANNUAL REVIEW OF FLUID MECHANICS, VOL 53 (2021)

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Article Chemistry, Multidisciplinary

A Microneedle Technology for Sampling and Sensing Bacteria in the Food Supply Chain

Doyoon Kim et al.

Summary: The use of water-based silk fibroin microneedle arrays for detecting pathogenic bacteria in food shows promise, allowing for rapid identification of bacterial contamination in food; the technology also demonstrates the ability of the microneedles to pierce food packaging and sample fluids, enabling the detection of pathogens in various stages of the food supply chain.

ADVANCED FUNCTIONAL MATERIALS (2021)

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Review Biotechnology & Applied Microbiology

Comparison of electric hand dryers and paper towels for hand hygiene: a critical review of the literature

K. A. Reynolds et al.

Summary: There are numerous conflicting studies on the benefits of electric hand dryers compared to paper towels for drying hands after washing, with data lacking key variables needed to assess infection risks. The current research shows mixed and inconclusive results in terms of hygiene and health risks associated with different hand-drying methods, highlighting the need for more consistent design and statistical analysis. Existing data do not support claims of one method being more hygienic, and there is a lack of sufficient scientific evidence for generalizable recommendations.

JOURNAL OF APPLIED MICROBIOLOGY (2021)

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Article Agricultural Economics & Policy

Does coffee taste better with latte art? A neuroscientific perspective

Liwei Hsu et al.

Summary: This study investigates the impact of latte art on coffee consumption, analyzing empirical evidence from participants' brainwave data and taste responses. The findings suggest that latte art can affect consumers' taste perception of coffee, specifically enhancing perceptions of sweetness and acidity.

BRITISH FOOD JOURNAL (2021)

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Article Materials Science, Multidisciplinary

3D DEM analysis of soil excavation test on lunar regolith simulant

Banglu Xi et al.

Summary: The study validates the application of 3D discrete element method in modeling the excavation process, analyzing the soil failure mechanism at different scales and the effects of excavation parameters on excavation force and size of the affected zone. The simulation results show the real-time and cumulative affected zones, confirming the effectiveness of numerical modeling approach and providing a foundation for further research on the effects of lunar environments on soil excavation.

GRANULAR MATTER (2021)

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Review Cell Biology

Jamming and arrest of cell motion in biological tissues

Elizabeth Lawson-Keister et al.

Summary: Collective cell motility is crucial in biological processes, with the term 'cell jamming' used to describe the collective arrest of cell motion, driven by mechanisms such as crowding, tension-driven rigidity, and reduction of fluctuations. The review emphasizes the need to identify the dominant mechanism in a given situation, as multiple mechanisms may be operating simultaneously, and discusses how specific biological processes at cell and molecular scales control these physical mechanisms.

CURRENT OPINION IN CELL BIOLOGY (2021)

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Review Engineering, Chemical

Frugal Science Powered by Curiosity

Gaurav Byagathvalli et al.

Summary: This paper invites people from various fields to join the emerging field of frugal science, using six case studies to illustrate its broad applications and advocating for curiosity-driven research to drive innovation in chemical and bioengineering research.

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2021)

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Article Multidisciplinary Sciences

Anomalous collapses of Nares Strait ice arches leads to enhanced export of Arctic sea ice

G. W. K. Moore et al.

Summary: Ice arches at the northern and southern ends of Nares Strait, a key passage in the Arctic, are forming for shorter durations, leading to increased ice transport and accelerating the export of multi-year ice.

NATURE COMMUNICATIONS (2021)

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Article Multidisciplinary Sciences

Plasma Hsp90 levels in patients with systemic sclerosis and relation to lung and skin involvement: a cross-sectional and longitudinal study

Hana Storkanova et al.

Summary: According to the study, plasma levels of Hsp90 are increased in patients with systemic sclerosis compared to healthy controls, and are associated with increased inflammatory activity, worsened lung function, and extent of skin involvement in patients with diffuse cutaneous systemic sclerosis. In patients with systemic sclerosis-associated interstitial lung disease treated with cyclophosphamide, baseline Hsp90 levels can predict changes in DLCO over 12 months of therapy.

SCIENTIFIC REPORTS (2021)

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Article Physics, Fluids & Plasmas

Sound of effervescence

Mathis Poujol et al.

Summary: The study focuses on airborne sound generated during bubble bursting and quantitatively links film retraction dynamics with the frequency content of the acoustic signal. Contrary to Minnaert resonance, the frequency drifts and increases as the thin film retracts, consistent with a Helmholtz-type resonance scenario. A simple model based on drifting Helmholtz resonators captures the main features of the fizzing sound of an effervescing beverage.

PHYSICAL REVIEW FLUIDS (2021)

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Article Mechanics

Open capillary siphons

Kaizhe Wang et al.

JOURNAL OF FLUID MECHANICS (2021)

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Article Engineering, Chemical

Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

Jinning Liu et al.

Summary: The study found that pectin required less amount to form small droplets compared to gum arabic, whey protein isolate (WPI), and soy protein isolate (SPI); W/O/W emulsions prepared using proteins were more effective at inhibiting mass transport compared to those prepared using polysaccharides.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Physics, Multidisciplinary

Triple Leidenfrost Effect: Preventing Coalescence of Drops on a Hot Plate

F. Pacheco-Vazquez et al.

Summary: When drops of different liquids collide in Leidenfrost state, a triple Leidenfrost effect can occur, leading to multiple bounces before coalescence. This is due to the hotter drop acting as a hot surface for the drop with lower boiling point during collision, resulting in all drops experiencing Leidenfrost state simultaneously.

PHYSICAL REVIEW LETTERS (2021)

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Article Mechanics

Revisiting the pearl string in draining soap bubble film first witnessed by Sir James Dewar some 100 years ago: A note of analyses for the phenomena with related findings

Tsutomu Seimiya et al.

Summary: The study successfully replicated the flow patterns of pearl string in bubble film, revealing the appearance of white beads at the shear boundary of black and gray flowing films. The formation of threaded pearls through repeated nucleation of liquid crystalline phase and growth of particles was observed at a shear velocity of 3 cm/s and a frequency of oscillational shear around 10 Hz. This phenomenon was explained as triggered by the stick-slip frictional sliding motion of black film at the border of gray film during gravity-induced syneresis of aqueous soap film.

PHYSICS OF FLUIDS (2021)

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Article Mechanics

Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pate

Matias A. Via et al.

Summary: This study utilized minimally invasive CARS microscopy to visualize fat distribution in duck liver-based products, revealing strong correlations between fat microscopic structure and food texture parameters, highlighting the impact of microscopic structure on the texture of foie gras and duck liver pate.

PHYSICS OF FLUIDS (2021)

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Article Mechanics

Dynamics of freely suspended drops translating through miscible environments

Endre Joachim Mossige et al.

Summary: The study focuses on experimental investigation of droplets rising through viscous liquid, observing that droplets change shape from prolate to oblate spheroids as they mix with the ambient liquid, with their volume increasing and velocity decreasing according to power laws. The scaling relations explain the observed phenomena, but further investigation is needed on the power laws governing the rate of volumetric increase and velocity decrease.

PHYSICS OF FLUIDS (2021)

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Article Physics, Multidisciplinary

Whiskey webs: Fingerprints of evaporated bourbon

Stuart J. Williams

PHYSICS TODAY (2021)

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Article Physics, Fluids & Plasmas

Confronting Grand Challenges in environmental fluid mechanics

T. Dauxois et al.

Summary: Environmental fluid mechanics is essential for addressing natural, industrial, and societal challenges. A workshop was organized to gather leading figures in the field and discuss five subject areas for the scientific community, aiming to provide a resource for future research.

PHYSICAL REVIEW FLUIDS (2021)

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Article Food Science & Technology

Colloidal Particles for Pickering Emulsion Stabilization Prepared via Antisolvent Precipitation of Lignin-Rich Cocoa Shell Extract

Holly Cuthill et al.

Summary: This study successfully prepared a new class of Pickering particles from cocoa shell, which can stabilize food emulsions without the need for additional co-emulsifying surfactants. By utilizing ethanol extraction and precipitation techniques, CLRPs were fabricated and the presence of phospholipids was found to be a critical component for their Pickering functionality.

FOODS (2021)

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Article Mechanics

Flow over an espresso cup: inferring 3-D velocity and pressure fields from tomographic background oriented Schlieren via physics-informed neural networks

Shengze Cai et al.

Summary: This research proposes a new method based on physics-informed neural networks to infer full continuous three-dimensional velocity and pressure fields from Tomo-BOS imaging. Validation on synthetic and real data demonstrates the accuracy and feasibility of the method.

JOURNAL OF FLUID MECHANICS (2021)

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Article Food Science & Technology

Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying

Ana Caroline Cichella Frabetti et al.

Summary: Adhesion refers to the force of attraction between a material and a surface, involving factors such as surface energy and food composition. Differentiating adhesive from cohesive forces is challenging, and solutions to reduce food adhesion in different dryers are discussed considering operational issues.

FOOD ENGINEERING REVIEWS (2021)

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Article Multidisciplinary Sciences

Morphing pasta and beyond

Ye Tao et al.

Summary: By leveraging stresses and diffusion effects, a transient morphing effect can be achieved in structures with parametric surface grooves, transforming flat objects into designed three-dimensional shapes. By tuning the grooving pattern, both zero and nonzero Gaussian curvature geometries can be achieved, improving food manufacturing efficiency and sustainable packaging.

SCIENCE ADVANCES (2021)

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Article Education, Scientific Disciplines

The force required to operate the plunger on a French press

Fabian B. Wadsworth et al.

Summary: The French press is a popular device for brewing coffee, where a plunger is used to push ground coffee through hot water. By combining kitchen-based and laboratory experiments, researchers have determined the force required to push the plunger as a function of the speed of the plunger and the mass of coffee used. The recommended maximum force for completing the pressing action in 50 s is 32 N, making home coffee preparation a fun and educational experience for students and coffee enthusiasts.

AMERICAN JOURNAL OF PHYSICS (2021)

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Article Engineering, Multidisciplinary

A remotely controlled Marangoni surfer

Mitchel L. Timm et al.

Summary: This paper presents a self-powered, remotely controlled surfing robot that utilizes surface tension modification for propulsion and steering, with a design focusing on novel release valve and steering mechanisms. The robot measures about 110 mm in length, reaching speeds up to 0.8 body length per second, while exhibiting a linear speed following a 1/3 power law with the release rate of the propellant. Additionally, the robot demonstrates the ability to withstand 20 mm s(-2) in centripetal acceleration during maneuvers.

BIOINSPIRATION & BIOMIMETICS (2021)

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Article Mechanics

The nascent coffee ring: how solute diffusion counters advection

M. R. Moore et al.

Summary: The study investigated the initial evolution of the coffee ring formed by the evaporation of a thin droplet containing a dilute solute, showing that diffusion near the droplet contact line plays a key role in controlling the coffee-ring structure. Two evaporation models were analyzed, highlighting the limitations of the assumptions when the solute becomes less dilute and the effects of finite particle size and jamming. The results illustrated the limited validity of the models in the diffusive evaporative flux regime.

JOURNAL OF FLUID MECHANICS (2021)

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Article Mechanics

Developed liquid film passing a smoothed and wedge-shaped trailing edge: small-scale analysis and the 'teapot effect' at large Reynolds numbers

B. Scheichl et al.

Summary: This study focuses on a thin steady viscous free-surface flow passing a sharp trailing edge of a horizontally aligned flat plate under surface tension and weak gravity, analyzing the capillarity-driven short-scale viscous-inviscid interaction and flow detachment process. The analysis predicts harmonic capillary ripples of Rayleigh type on the free surface upstream of the trailing edge, with wavelength and amplitude increasing as the Weber number decreases.

JOURNAL OF FLUID MECHANICS (2021)

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Article Physics, Multidisciplinary

Minimum Leidenfrost Temperature on Smooth Surfaces

Dana Harvey et al.

Summary: Research demonstrates that Leidenfrost vapor layers can be sustained at lower temperatures than those required for their formation, with the explosive failure point being nearly independent of material and fluid properties, indicating a purely hydrodynamic mechanism governs this threshold.

PHYSICAL REVIEW LETTERS (2021)

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Article Physics, Multidisciplinary

Collective Entrainment and Confinement Amplify Transport by Schooling Microswimmers

Chenyu Jin et al.

Summary: Microswimmers can serve as efficient cargo carriers that can move deep inside complex flow networks. When a school collectively entrains the surrounding fluid, their transport capacity can be significantly enhanced, even for dilute schools. The volume of liquid entrained can be much larger than the droplet itself, amplifying the effective cargo capacity over an order of magnitude.

PHYSICAL REVIEW LETTERS (2021)

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Article Physics, Multidisciplinary

Self-Propulsion of Boiling Droplets on Thin Heated Oil Films

Victor Julio Leon et al.

Summary: The self-propulsion of boiling droplets is achieved by coupling short and long timescale phenomena, resulting from microsecond fluctuations induced by boiling events at the droplet-oil interface. This interplay leads to continuous asymmetric vapor release and momentum transfer, allowing for high droplet velocities.

PHYSICAL REVIEW LETTERS (2021)

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Article Mechanics

Will we ever wash our hands of lubrication theory?

Paul S. Hammond

Summary: Lubrication theory investigates the transportation of weakly bound particles away from rough surfaces when sheared at constant velocity, mimicking an important process during hand washing. The lubrication approximation allows closed-form expressions for particle velocity components, albeit ignoring certain complications. Escape of particles from the wall requires significant time, comparable to recommended hand washing durations.

PHYSICS OF FLUIDS (2021)

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Article Mechanics

Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying

Maxime Touffet et al.

Summary: The study explores the mechanisms of deep-fat frying convection heating and its relation to the generation of odors, fouling, and toxic compounds. By simulating and describing the production and decomposition of fatty-ester hydroperoxides, it highlights the complex relationship between deep-fryer design, temperature, and oil composition.

PHYSICS OF FLUIDS (2021)

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Article Mechanics

Black tea interfacial rheology and calcium carbonate

Caroline E. Giacomin et al.

Summary: An interfacial film can form in a cup of black tea as it cools, affected by water hardness, acidity, tea concentration, and other factors. Conditions leading to strong films in chemically hardened water may have industrial applications, while weakened films formed with citric acid additives could be useful for dried tea mixes. The film's physical properties are measured using bicone interfacial rheometry, providing insights into potential uses in the food and beverage industry.

PHYSICS OF FLUIDS (2021)

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Article Multidisciplinary Sciences

The perpetual fragility of creeping hillslopes

Nakul S. Deshpande et al.

Summary: Soil creeps downhill imperceptibly but relentlessly, with the prevalent belief that it is caused by physical and biological disturbances. Laboratory experiments show that even undisturbed sandpiles creep slowly, slowing down as they relax into a lower energy state. Environmental disturbances maintain soil in a perpetually fragile state, preventing hillslopes from stabilizing.

NATURE COMMUNICATIONS (2021)

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Article Physics, Fluids & Plasmas

Surface tension and energy conservation in a moving fluid

Tomas Bohr et al.

Summary: The study analyzes the impact of surface tension on energy transport in moving fluids by tracking a control volume with specified velocity independently of flow velocity. It identifies a conservation equation for surface area and the mechanical conservation law for surface energy, highlighting the contributions of Laplace pressure and tangential surface tension forces.

PHYSICAL REVIEW FLUIDS (2021)

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Article Physics, Fluids & Plasmas

Pinch-off dynamics to elucidate animal lapping

Sunghwan Jung

Summary: The study demonstrates that carnivorous mammals modulate their lapping and jaw-closing time to maximize water intake by biting down on the water column before it breaks off. By modifying the fluid dynamics model to consider acceleration, it is shown that the most unstable wavenumber and growth rate increase with acceleration, affecting the pinch-off time and the column's breakage. Experimental data show that the existing theoretical predictions align well with actual observations.

PHYSICAL REVIEW FLUIDS (2021)

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Article Chemistry, Multidisciplinary

Toward the Development of Rapid, Specific, and Sensitive Microfluidic Sensors: A Comprehensive Device Blueprint

Shivani Sathish et al.

Summary: Recent advances in nano/microfluidics have enabled the miniaturization of surface-based chemical and biochemical sensors, which rely on detecting analytes in liquid samples to enhance detection speed, sensitivity, and specificity. By customizing operational and molecular variables, the system's analytical efficiency can be improved in terms of analyte detection time, analytical specificity, and sensitivity.

JACS AU (2021)

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Article Physics, Fluids & Plasmas

Soft particle clogging in two-dimensional hoppers

Ran Tao et al.

Summary: This study investigates the outflow of soft particles through quasi-two-dimensional hoppers using experiments and simulations. Results indicate that reducing gravitational force or using stiffer particles can lead to easier clogging. The average number of particles in a clogging arch depends on the ratio between hopper exit width and mean particle diameter.

PHYSICAL REVIEW E (2021)

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Article Multidisciplinary Sciences

Mechanical and hydrodynamic analyses of helical strake-like ridges in a glass sponge

Matheus C. Fernandes et al.

Summary: The skeletal system of the predominantly deep-sea sponge Euplectella aspergillum continues to inspire researchers in various fields. Through an integrated finite element and fluid dynamics approach, it was found that the unique maze-like ridge organization surrounding the main skeletal tube not only provides additional mechanical reinforcement, but also effectively suppresses vortex shedding, highlighting its potential benefits in engineering contexts.

JOURNAL OF THE ROYAL SOCIETY INTERFACE (2021)

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Article Physics, Fluids & Plasmas

Bubble cascade may form not only in stout beers

Tomoaki Watamura et al.

Summary: The study investigates the phenomenon of cascading bubbles in stout beer by examining the factors affecting bubble cascade through experiments and numerical simulations, as well as the similarity between the continuum behavior of bubbles in liquid and the continuum description of dynamics in rarefied gas. The results show that the motion and waviness of clear-fluid film can be successfully a priori estimated, explaining how cascading bubbles in stout beer satisfy the continuum assumption and suggesting a general condition for the onset of the cascade.

PHYSICAL REVIEW E (2021)

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Article Food Science & Technology

The Influence of Aging Egg on Foaming Properties of Different Meringue Types

Cagla Ozer et al.

Summary: Meringue is an important component in culinary arts, with three main types: French, Swiss, and Italian, each with different properties. Factors such as protein concentration, age of egg white, whipping time and temperature, heat treatment, sugar content, and acid play pivotal roles in the foaming properties of meringue. This study found that aging egg white for 32 hours resulted in the highest foaming capacity and stability, with Italian meringue being the most suitable for high foaming capacity and French meringue for high foaming stability.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2021)

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Review Dermatology

Dry skin management: practical approach in light of latest research on skin structure and function

Ehrhardt Proksch et al.

JOURNAL OF DERMATOLOGICAL TREATMENT (2020)

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Article Food Science & Technology

Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply

William S. Harwood et al.

JOURNAL OF SENSORY STUDIES (2020)

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Review Food Science & Technology

Fermented foods in a global age: East meets West

Jyoti Prakash Tamang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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Article Engineering, Environmental

Mitigating the Climate Forcing of Aircraft Contrails by Small-Scale Diversions and Technology Adoption

Roger Teoh et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2020)

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Review Physics, Condensed Matter

The 2020 motile active matter roadmap

Gerhard Gompper et al.

JOURNAL OF PHYSICS-CONDENSED MATTER (2020)

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Article Multidisciplinary Sciences

The physics of tossing fried rice

Hungtang Ko et al.

Journal of the Royal Society Interface (2020)

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Article Multidisciplinary Sciences

Bacterial coexistence driven by motility and spatial competition

Sebastian Gude et al.

NATURE (2020)

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Article Physics, Multidisciplinary

Tuning Contact Line Dynamics and Deposition Patterns in Volatile Liquid Mixtures

Asher P. Mouat et al.

PHYSICAL REVIEW LETTERS (2020)

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Article Physics, Multidisciplinary

Acoustic Sensing of Forces Driving Fast Capillary Flows

Adrien Bussonniere et al.

PHYSICAL REVIEW LETTERS (2020)

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Article Mechanics

Shapes of a rising miscible droplet

Anatoliy Vorobev et al.

PHYSICS OF FLUIDS (2020)

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Letter Multidisciplinary Sciences

Making science accessible

Kristen Tuosto

SCIENCE (2020)

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Article Physics, Fluids & Plasmas

How to make a giant bubble

Stephen Frazier et al.

PHYSICAL REVIEW FLUIDS (2020)

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Article Chemistry, Multidisciplinary

Multiscale Self-Assembly of Distinctive Weblike Structures from Evaporated Drops of Dilute American Whiskeys

Adam D. Carrithers et al.

ACS NANO (2020)

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Article Multidisciplinary Sciences

Re-epithelialization and immune cell behaviour in an ex vivo human skin model

Ana Rakita et al.

SCIENTIFIC REPORTS (2020)

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Article Construction & Building Technology

Air quality and thermal comfort analysis of kitchen environment with CFD simulation and experimental calibration

Zhenlei Chen et al.

BUILDING AND ENVIRONMENT (2020)

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Article Chemistry, Multidisciplinary

Development of Effective and Fast-Flow Ceramic Porous Media for Point-of-Use Water Treatment: Effect of Pore Size Distribution

Haiyan Yang et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2020)

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Article Food Science & Technology

Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer

Nan Zhao et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2020)

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Article Mechanics

Experimental study of secondary flows above rough and flat interfaces in horizontal gas-liquid pipe flow

P. Vollestad et al.

INTERNATIONAL JOURNAL OF MULTIPHASE FLOW (2020)

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Article Mechanics

Water flow and transport in porous media for in-silico espresso coffee

Josephin Giacomini et al.

INTERNATIONAL JOURNAL OF MULTIPHASE FLOW (2020)

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Article Mechanics

Surfactant dynamics: hidden variables controlling fluid flows

Harishankar Manikantan et al.

JOURNAL OF FLUID MECHANICS (2020)

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Article Mechanics

The flow physics of COVID-19

Rajat Mittal et al.

JOURNAL OF FLUID MECHANICS (2020)

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Letter Public, Environmental & Occupational Health

Revising Nightingale's legacy

S. J. Dancer

JOURNAL OF HOSPITAL INFECTION (2020)

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Review Chemistry, Applied

Positron Emission Particle Tracking of Granular Flows

C. R. K. Windows-Yule et al.

ANNUAL REVIEW OF CHEMICAL AND BIOMOLECULAR ENGINEERING, VOL 11 (2020)

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Article Physics, Condensed Matter

Bubbly and Buoyant Particle–Laden Turbulent Flows

Varghese Mathai et al.

Annual Review of Condensed Matter Physics (2020)

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Article Biology

SARS-CoV-2 (COVID-19) by the numbers

Yinon M. Bar-On et al.

ELIFE (2020)

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Article Physics, Fluids & Plasmas

Theory for undercompressive shocks in tears of wine

Yonatan Dukler et al.

PHYSICAL REVIEW FLUIDS (2020)

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Article Physics, Fluids & Plasmas

Geometry of polygonal hydraulic jumps and the role of hysteresis

Taylor E. Nichols et al.

PHYSICAL REVIEW FLUIDS (2020)

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Article Computer Science, Software Engineering

A Model for Soap Film Dynamics with Evolving Thickness

Sadashige Ishida et al.

ACM TRANSACTIONS ON GRAPHICS (2020)

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Article Physics, Multidisciplinary

Self-Induced Rayleigh-Taylor Instability in Segregating Dry Granular Flows

Umberto D'Ortona et al.

PHYSICAL REVIEW LETTERS (2020)

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Article Mechanics

Fluidics in an emptying bottle during breaking and making of interacting interfaces

Lokesh Rohilla et al.

PHYSICS OF FLUIDS (2020)

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Article Chemistry, Applied

The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

Frederik Janssen et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses

Fabien Beaumont et al.

FOODS (2020)

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Article Mechanics

The circular capillary jump

Rajesh K. Bhagat et al.

JOURNAL OF FLUID MECHANICS (2020)

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Article Mechanics

Reduced-order modelling of thick inertial flows around rotating cylinders

Alexander W. Wray et al.

JOURNAL OF FLUID MECHANICS (2020)

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Article Mechanics

Cafe latte: spontaneous layer formation in laterally cooled double diffusive convection

Kai Leong Chong et al.

JOURNAL OF FLUID MECHANICS (2020)

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Article Mechanics

Mixing enhancement in binary fluids using optimised stirring strategies

M. F. Eggl et al.

JOURNAL OF FLUID MECHANICS (2020)

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Review Chemistry, Analytical

Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review

Athmar A. Ali et al.

BIOSENSORS-BASEL (2020)

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Article Multidisciplinary Sciences

Observation of branched flow of light

Anatoly Patsyk et al.

NATURE (2020)

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Article Physics, Multidisciplinary

Multi-scale spatial heterogeneity enhances particle clearance in airway ciliary arrays

Guillermina R. Ramirez-San Juan et al.

NATURE PHYSICS (2020)

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Article Multidisciplinary Sciences

Evaporation-induced Rayleigh-Taylor instabilities in polymer solutions

E. J. Mossige et al.

PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES (2020)

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Article Multidisciplinary Sciences

Multiple states and transport properties of double-diffusive convection turbulence

Yantao Yang et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2020)

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Article Multidisciplinary Sciences

The future of food from the sea

Christopher Costello et al.

NATURE (2020)

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Article Physics, Multidisciplinary

Microscale Marangoni Surfers

Kilian Dietrich et al.

PHYSICAL REVIEW LETTERS (2020)

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Article Physics, Multidisciplinary

Flow-Driven Branching in a Frangible Porous Medium

Nicholas J. Derr et al.

PHYSICAL REVIEW LETTERS (2020)

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Article Environmental Sciences

Increasing ocean stratification over the past half-century

Guancheng Li et al.

NATURE CLIMATE CHANGE (2020)

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Article

Assessing the flow rate of different bottles and teats for neonates with feeding difficulties: An Australian context

Jeanne Marshall et al.

Journal of Neonatal Nursing (2020)

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Editorial Material Oceanography

How to Teach Motivating and Hands-On Laboratory and Field Courses in a Virtual Setting

Mirjam S. Glessmer

OCEANOGRAPHY (2020)

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Article Physics, Fluids & Plasmas

Sounds of Leidenfrost drops

Tanu Singla et al.

PHYSICAL REVIEW FLUIDS (2020)

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Article Food Science & Technology

Phenomenological analysis on whipping behavior of rice flour batter

Chiaki Ichikawa et al.

JOURNAL OF FOOD SCIENCE (2020)

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Article Biophysics

Simple visualized readout of suppressed coffee ring patterns for rapid and isothermal genetic testing of antibacterial resistance

Yoo Kyung Kang et al.

BIOSENSORS & BIOELECTRONICS (2020)

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Article Chemistry, Physical

Soft matter science and the COVID-19 pandemic

Wilson C. K. Poon et al.

SOFT MATTER (2020)

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Review Food Science & Technology

Linoleic acid-good or bad for the brain?

Ameer Y. Taha

NPJ SCIENCE OF FOOD (2020)

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Review Biochemistry & Molecular Biology

Application of microfluidic technology in food processing

Shan He et al.

FOOD & FUNCTION (2020)

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Letter Infectious Diseases

Stability of SARS-CoV-2 in different environmental conditions

Alex W. H. Chin et al.

LANCET MICROBE (2020)

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Article Materials Science, Multidisciplinary

Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment

Michael Cameron et al.

MATTER (2020)

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Review Energy & Fuels

Carbonated water injection: an efficient EOR approach. A review of fundamentals and prospects

Ghosh Bisweswar et al.

JOURNAL OF PETROLEUM EXPLORATION AND PRODUCTION TECHNOLOGY (2020)

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Review Physics, Applied

The multiscale physics of cilia and flagella

William Gilpin et al.

NATURE REVIEWS PHYSICS (2020)

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Article Agriculture, Multidisciplinary

Characterization and comparison of cold brew and cold drip coffee extraction methods

Giulia Angeloni et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Article Agriculture, Multidisciplinary

Brownian motion and Einstein relation for migration of coffee particles in coffee suspensions

Chih-Yang Lin et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Article Physics, Fluids & Plasmas

Kelvin-Helmholtz instability is the result of parity-time symmetry breaking

Hong Qin et al.

PHYSICS OF PLASMAS (2019)

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Review Physics, Multidisciplinary

Physics of active emulsions

Christoph A. Weber et al.

REPORTS ON PROGRESS IN PHYSICS (2019)

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Article Multidisciplinary Sciences

Volumetric additive manufacturing via tomographic reconstruction

Brett E. Kelly et al.

SCIENCE (2019)

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Review Food Science & Technology

Emulsion Formation by Homogenization: Current Understanding and Future Perspectives

Andreas Hakansson

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)

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Article Physics, Fluids & Plasmas

Fountain mixing in a filling box at low Reynolds numbers

Nan Xue et al.

PHYSICAL REVIEW FLUIDS (2019)

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Article Chemistry, Physical

A generalized variational approach for predicting contact angles of sessile nano-droplets on both flat and curved surfaces

Warren J. Jasper et al.

JOURNAL OF MOLECULAR LIQUIDS (2019)

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Review Mechanics

A review of thixotropy and its rheological modeling

Ronald G. Larson et al.

JOURNAL OF RHEOLOGY (2019)

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Article Physics, Multidisciplinary

Liquid Helix: How Capillary Jets Adhere to Vertical Cylinders

E. Jambon-Puillet et al.

PHYSICAL REVIEW LETTERS (2019)

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Review Food Science & Technology

A review of the approaches to predict the ease of swallowing and post swallow residues

M. Marconati et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Computer Science, Software Engineering

Mixing Sauces: A Viscosity Blending Model for Shear Thinning Fluids

Kentaro Nagasawa et al.

ACM TRANSACTIONS ON GRAPHICS (2019)

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Review Engineering, Chemical

Hydrodynamic cavitation and its application in food and beverage industry: A review

Niveditha Asaithambi et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

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Article Multidisciplinary Sciences

Collective intercellular communication through ultra-fast hydrodynamic trigger waves

Arnold J. T. M. Mathijssen et al.

NATURE (2019)

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Review Multidisciplinary Sciences

Tree frog adhesion biomimetics: opportunities for the development of new, smart adhesives that adhere under wet conditions

Fandong Meng et al.

PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES (2019)

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Article Physics, Multidisciplinary

Role of the Dynamic Contact Angle on Splashing

Miguel A. Quetzeri-Santiago et al.

PHYSICAL REVIEW LETTERS (2019)

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Article Multidisciplinary Sciences

Analysing extraction uniformity from porous coffee beds using mathematical modelling and computational fluid dynamics approaches

Kevin M. Moroney et al.

PLOS ONE (2019)

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Article Physics, Fluids & Plasmas

Pancake making and surface coating: Optimal control of a gravity-driven liquid film

E. Boujo et al.

PHYSICAL REVIEW FLUIDS (2019)

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Article Mechanics

Effective interfacial tension in flow-focusing of colloidal dispersions: 3-D numerical simulations and experiments

Krishne Gowda et al.

JOURNAL OF FLUID MECHANICS (2019)

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Article Multidisciplinary Sciences

Measuring actual learning versus feeling of learning in response to being actively engaged in the classroom

Louis Deslauriers et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2019)

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Review Multidisciplinary Sciences

Terminal fall velocity: the legacy of Stokes from the perspective of fluvial hydraulics

Subhasish Dey et al.

PROCEEDINGS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES (2019)

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Article Physics, Fluids & Plasmas

Spreading of rinsing liquids across a horizontal rotating substrate

Daniel J. Walls et al.

PHYSICAL REVIEW FLUIDS (2019)

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Article Physics, Fluids & Plasmas

Surface tension and the origin of the circular hydraulic jump in a thin liquid film

Alexis Duchesne et al.

PHYSICAL REVIEW FLUIDS (2019)

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Article Multidisciplinary Sciences

Under-expanded supersonic CO2 freezing jets during champagne cork popping

Gerard Liger-Belair et al.

SCIENCE ADVANCES (2019)

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Article Engineering, Chemical

CFD analysis of primary and secondary flows and PIV measurements in whirlpool and whirlpool kettle with pulsatile filling: Analysis of the flow in a swirl separator

Marek Jakubowski et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Mechanics

The Kaye effect: New experiments and a mechanistic explanation

J. R. C. King et al.

JOURNAL OF NON-NEWTONIAN FLUID MECHANICS (2019)

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Article Multidisciplinary Sciences

Pollock avoided hydrodynamic instabilities to paint with his dripping technique

Bernardo Palacios et al.

PLOS ONE (2019)

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Article Mechanics

Capillary-Dominated Fluid Displacement in Porous Media

Kamaljit Singh et al.

Annual Review of Fluid Mechanics (2019)

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Article Physics, Fluids & Plasmas

Some fluid mechanical aspects of artistic painting

Roberto Zenit

PHYSICAL REVIEW FLUIDS (2019)

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Article Physics, Fluids & Plasmas

Whiskey webs: Microscale fingerprints of bourbon whiskey

Stuart J. Williams et al.

PHYSICAL REVIEW FLUIDS (2019)

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Article Food Science & Technology

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

Sicong Zhu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Article Multidisciplinary Sciences

Supernova, nuclear synthesis, fluid instabilities, and interfacial mixing

Snezhana I. Abarzhi et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2019)

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Article Multidisciplinary Sciences

Self-propulsion of inverse Leidenfrost drops on a cryogenic bath

Anais Gauthier et al.

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Tracer trajectories and displacement due to a micro-swimmer near a surface

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JOURNAL OF FLUID MECHANICS (2015)

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Large-scale mean patterns in turbulent convection

Mohammad S. Emran et al.

JOURNAL OF FLUID MECHANICS (2015)

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Article Engineering, Chemical

A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds

B. R. Corrochano et al.

JOURNAL OF FOOD ENGINEERING (2015)

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Popcorn: critical temperature, jump and sound

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JOURNAL OF THE ROYAL SOCIETY INTERFACE (2015)

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A case for more curiosity-driven basic research

Angelika Amon

MOLECULAR BIOLOGY OF THE CELL (2015)

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Thermocapillary Phenomena and Performance Limitations of a Wickless Heat Pipe in Microgravity

Akshay Kundan et al.

PHYSICAL REVIEW LETTERS (2015)

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Fraction of Clogging Configurations Sampled by Granular Hopper Flow

C. C. Thomas et al.

PHYSICAL REVIEW LETTERS (2015)

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Damping of liquid sloshing by foams

A. Sauret et al.

PHYSICS OF FLUIDS (2015)

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Path selection in the growth of rivers

Yossi Cohen et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2015)

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Review Physics, Multidisciplinary

Physics of microswimmers-single particle motion and collective behavior: a review

J. Elgeti et al.

REPORTS ON PROGRESS IN PHYSICS (2015)

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Review Physics, Multidisciplinary

Soft matter food physics-the physics of food and cooking

Thomas A. Vilgis

REPORTS ON PROGRESS IN PHYSICS (2015)

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Soil and human security in the 21st century

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SCIENCE (2015)

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Lung surfactants and different contributions to thin film stability

Eline Hermans et al.

SOFT MATTER (2015)

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Review Physics, Condensed Matter

Motility-Induced Phase Separation

Michael E. Cates et al.

ANNUAL REVIEW OF CONDENSED MATTER PHYSICS, VOL 6 (2015)

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Importance of salt fingering for new nitrogen supply in the oligotrophic ocean

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NATURE COMMUNICATIONS (2015)

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Symmetry breaking in drop bouncing on curved surfaces

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NATURE COMMUNICATIONS (2015)

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Two-Aperture Microfluidic Probes as Flow Dipole: Theory and Applications

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SCIENTIFIC REPORTS (2015)

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The height limit of a siphon

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Tears of wine: new insights on an old phenomenon

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Portable Microfluidic Integrated Plasmonic Platform for Pathogen Detection

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SCIENTIFIC REPORTS (2015)

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Experimental investigation on interactions among fluid and rod-like particles in a turbulent pipe jet by means of particle image velocimetry

Alessandro Capone et al.

EXPERIMENTS IN FLUIDS (2015)

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Do Dissolving Objects Converge to a Universal Shape?

Elias Nakouzi et al.

LANGMUIR (2015)

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SECONDARY FLOWS OCCURRING IN A WHIRLPOOL SEPARATOR - A STUDY OF PHENOMENA - OBSERVATION, SIMULATION AND MEASUREMENTS

Marek Jakubowski

CHEMICAL AND PROCESS ENGINEERING-INZYNIERIA CHEMICZNA I PROCESOWA (2015)

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Nanoprecipitation and the Ouzo effect: Application to drug delivery devices

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ADVANCED DRUG DELIVERY REVIEWS (2014)

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Review Cell Biology

Liquid-Liquid Phase Separation in Biology

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ANNUAL REVIEW OF CELL AND DEVELOPMENTAL BIOLOGY, VOL 30 (2014)

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Review Mechanics

Optimization in Cardiovascular Modeling

Alison L. Marsden

ANNUAL REVIEW OF FLUID MECHANICS, VOL 46 (2014)

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Review Mechanics

Yielding to Stress: Recent Developments in Viscoplastic Fluid Mechanics

Neil J. Balmforth et al.

ANNUAL REVIEW OF FLUID MECHANICS, VOL 46 (2014)

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Review Mechanics

Stably Stratified Atmospheric Boundary Layers

L. Mahrt

ANNUAL REVIEW OF FLUID MECHANICS, VOL 46 (2014)

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A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

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An introduction to the hydrodynamics of swimming microorganisms

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EUROPEAN PHYSICAL JOURNAL-SPECIAL TOPICS (2014)

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Instabilities and elastic recoil of the two-fluid circular hydraulic jump

Tienyi T. Hsu et al.

EXPERIMENTS IN FLUIDS (2014)

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Analytical and experimental study on multiple fire sources in a kitchen

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FIRE SAFETY JOURNAL (2014)

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INTEGRATIVE AND COMPARATIVE BIOLOGY (2014)

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Extended series solutions and bifurcations of the Dean equations

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JOURNAL OF FLUID MECHANICS (2014)

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Microbiological comparison of hand-drying methods: the potential for contamination of the environment, user, and bystander

E. L. Best et al.

JOURNAL OF HOSPITAL INFECTION (2014)

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Nonmonotonic Rayleigh-Taylor Instabilities Driven by Gas-Liquid CO2 Chemisorption

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JOURNAL OF PHYSICAL CHEMISTRY B (2014)

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A critical gel fluid with high extensibility: The rheology of chewing gum

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JOURNAL OF RHEOLOGY (2014)

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Enhanced particle removal using viscoelastic fluids

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JOURNAL OF RHEOLOGY (2014)

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Pancake bouncing on superhydrophobic surfaces

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NATURE PHYSICS (2014)

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Review Medicine, General & Internal

Fundamentals of Lung Auscultation

Abraham Bohadana et al.

NEW ENGLAND JOURNAL OF MEDICINE (2014)

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Marangoni Flow of Soluble Amphiphiles

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PHYSICAL REVIEW LETTERS (2014)

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Physics of Beer Tapping

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PHYSICAL REVIEW LETTERS (2014)

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Flagellated bacterial motility in polymer solutions

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2014)

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Active learning increases student performance in science, engineering, and mathematics

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Swimming by reciprocal motion at low Reynolds number

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Clogging transition of many-particle systems flowing through bottlenecks

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The shape of a liquid surface in a uniformly rotating cylinder in the presence of surface tension

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ACTA MECHANICA (2013)

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Controlled Inkjetting of a Conductive Pattern of Silver Nanoparticles Based on the Coffee-Ring Effect

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ADVANCED MATERIALS (2013)

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The Fluid Dynamics of Tornadoes

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ANNUAL REVIEW OF FLUID MECHANICS, VOL 45 (2013)

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Leidenfrost Dynamics

David Quere

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Biomimicry and the culinary arts

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BIOINSPIRATION & BIOMIMETICS (2013)

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Emulsions stabilized with solid nanoparticles: Pickering emulsions

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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2013)

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Review Food Science & Technology

Computational Fluid Dynamics in the Design and Analysis of Thermal Processes: A Review of Recent Advances

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

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Oral processing, texture and mouthfeel: From rheology to tribology and beyond

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CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)

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DYSPHAGIA (2013)

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Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)

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Editorial Material Genetics & Heredity

Foodomics: a new comprehensive approach to food and nutrition

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GENES AND NUTRITION (2013)

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Easy Demonstration of the Marangoni Effect by Prolonged and Directional Motion: Soap Boat 2.0

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JOURNAL OF CHEMICAL EDUCATION (2013)

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Leaping shampoo glides on a lubricating air layer

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PHYSICAL REVIEW E (2013)

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Granular Convection in Microgravity

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PHYSICAL REVIEW LETTERS (2013)

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Suppression and Emergence of Granular Segregation under Cyclic Shear

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PHYSICAL REVIEW LETTERS (2013)

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Effects of Particle Shape on Growth Dynamics at Edges of Evaporating Drops of Colloidal Suspensions

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PHYSICAL REVIEW LETTERS (2013)

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The aeroacoustics of a steam kettle

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PHYSICS OF FLUIDS (2013)

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Torricelli and the Ocean of Air: The First Measurement of Barometric Pressure

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PHYSIOLOGY (2013)

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Heat transport in bubbling turbulent convection

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)

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Capillarity-induced ordering of spherical colloids on an interface with anisotropic curvature

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2013)

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Emergence of metachronal waves in cilia arrays

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Drying of thin colloidal films

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Auto-production of biosurfactants reverses the coffee ring effect in a bacterial system

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NATURE COMMUNICATIONS (2013)

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Gravity-induced encapsulation of liquids by destabilization of granular rafts

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NATURE COMMUNICATIONS (2013)

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Soft matter approaches to food structuring

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ADVANCES IN COLLOID AND INTERFACE SCIENCE (2012)

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Learning from Coffee Rings: Ordered Structures Enabled by Controlled Evaporative Self-Assembly

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ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2012)

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Solid-State Dewetting of Thin Films

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ANNUAL REVIEW OF MATERIALS RESEARCH, VOL 42 (2012)

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Flow-induced channelization in a porous medium

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EPL (2012)

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Experiments on the periodic oscillation of free containers driven by liquid sloshing

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Visualization of the hot chocolate sound effect by spectrograms

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How can humans, in air, hear sound generated underwater (and can goldfish hear their owners talking)?

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Dean vortices in turbulent flows: rocking or rolling?

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The Hygienic Efficacy of Different Hand-Drying Methods: A Review of the Evidence

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MAYO CLINIC PROCEEDINGS (2012)

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How gravity and size affect the acceleration statistics of bubbles in turbulence

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Walking with coffee: Why does it spill?

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PHYSICAL REVIEW E (2012)

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Model for polygonal hydraulic jumps

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PHYSICAL REVIEW E (2012)

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Role of shear-thinning on the dynamics of rinsing flow by an impinging jet

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PHYSICS OF FLUIDS (2012)

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Ramification of stream networks

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2012)

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Meso-scale turbulence in living fluids

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2012)

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Candle Soot as a Template for a Transparent Robust Superamphiphobic Coating

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SCIENCE (2012)

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Evaporation control of sessile water drops by soft viscoelastic surfaces

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SOFT MATTER (2012)

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Complex Fluid-Fluid Interfaces: Rheology and Structure

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ANNUAL REVIEW OF CHEMICAL AND BIOMOLECULAR ENGINEERING, VOL 3 (2012)

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DERMATOLOGY RESEARCH AND PRACTICE (2012)

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Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)

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Neatness counts. How plating affects liking for the taste of food

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APPETITE (2011)

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Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes

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AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2011)

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Why is surface tension a force parallel to the interface?

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AMERICAN JOURNAL OF PHYSICS (2011)

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Nanochromatography Driven by the Coffee Ring Effect

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ANALYTICAL CHEMISTRY (2011)

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Collective Hydrodynamics of Swimming Microorganisms: Living Fluids

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ANNUAL REVIEW OF FLUID MECHANICS, VOL 43 (2011)

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Experimental Studies of Transition to Turbulence in a Pipe

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ANNUAL REVIEW OF FLUID MECHANICS, VOL 43 (2011)

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MAGNETIC KELVIN-HELMHOLTZ INSTABILITY AT THE SUN

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ASTROPHYSICAL JOURNAL LETTERS (2011)

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Editorial Material Mathematics, Applied

How granular materials jam in a hopper

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CHAOS (2011)

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Review Chemistry, Physical

Rheology of food materials

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CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)

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Damping of surface waves in a brimful circular cylinder with a contaminated free surface

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FLUID DYNAMICS RESEARCH (2011)

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Hydrodynamic Cavitation for Food and Water Processing

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FOOD AND BIOPROCESS TECHNOLOGY (2011)

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Neglected Food Bubbles: The Espresso Coffee Foam

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FOOD BIOPHYSICS (2011)

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Continual skipping on water

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JOURNAL OF FLUID MECHANICS (2011)

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Oscillatory Kelvin-Helmholtz instability. Part 2. An experiment in fluids with a large viscosity contrast

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JOURNAL OF FLUID MECHANICS (2011)

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Polygon formation and surface flow on a rotating fluid surface

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JOURNAL OF FLUID MECHANICS (2011)

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UV-C treatment of juices to inactivate microorganisms using Dean vortex technology

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JOURNAL OF FOOD ENGINEERING (2011)

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Microfluidics for food, agriculture and biosystems industries

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LAB ON A CHIP (2011)

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Suppression of the coffee-ring effect by shape-dependent capillary interactions

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NATURE (2011)

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Solutions for a cultivated planet

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Leidenfrost on a ratchet

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NATURE PHYSICS (2011)

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Moving walls accelerate mixing

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PHYSICAL REVIEW E (2011)

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Leidenfrost Gas Ratchets Driven by Thermal Creep

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PHYSICAL REVIEW LETTERS (2011)

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Silo Clogging Reduction by the Presence of an Obstacle

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PHYSICAL REVIEW LETTERS (2011)

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Order-to-Disorder Transition in Ring-Shaped Colloidal Stains

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PHYSICAL REVIEW LETTERS (2011)

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The universe in a cup of coffee

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PHYSICS TODAY (2011)

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Painting with drops, jets, and sheets

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PHYSICS TODAY (2011)

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Fire ants self-assemble into waterproof rafts to survive floods

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PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2011)

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Article Multidisciplinary Sciences

Improved Learning in a Large-Enrollment Physics Class

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SCIENCE (2011)

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The Onset of Turbulence in Pipe Flow

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SCIENCE (2011)

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Review Chemistry, Physical

Life around the scallop theorem

Eric Lauga

SOFT MATTER (2011)

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Review Food Science & Technology

Emerging Technologies in Food Processing.

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ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2 (2011)

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Global radiative forcing from contrail cirrus

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NATURE CLIMATE CHANGE (2011)

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Siphons, Revisited

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PHYSICS TEACHER (2011)

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Article Public, Environmental & Occupational Health

Summary of Prior Grain Entrapment Rescue Strategies

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JOURNAL OF AGRICULTURAL SAFETY AND HEALTH (2011)

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Design of Ice-free Nanostructured Surfaces Based on Repulsion of Impacting Water Droplets

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ACS NANO (2010)

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Booming Sand Dunes

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ANNUAL REVIEW OF EARTH AND PLANETARY SCIENCES, VOL 38 (2010)

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Turbidity Currents and Their Deposits

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ANNUAL REVIEW OF FLUID MECHANICS (2010)

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Review Mechanics

Small-Scale Properties of Turbulent Rayleigh-Benard Convection

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ANNUAL REVIEW OF FLUID MECHANICS (2010)

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Fluid Mechanics of Microrheology

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ANNUAL REVIEW OF FLUID MECHANICS (2010)

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Airflow and Particle Transport in the Human Respiratory System

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Thermohaline mixing in evolved low-mass stars

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Recent advances in recognition elements of food and environmental biosensors: A review

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

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Food emulsions and foams: Stabilization by particles

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CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)

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Stephen Childress

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Pressure Independence of Granular Flow through an Aperture

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Streaks to Rings to Vortex Grids: Generic Patterns in Transient Convective Spin Up of an Evaporating Fluid

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Coalescence stability of emulsions containing globular milk proteins

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Multipurpose microfluidic probe

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ANNUAL REVIEW OF FLUID MECHANICS (2005)

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Nanoparticles and nanocapsules created using the Ouzo effect: Spontaneous emulsification as an alternative to ultrasonic and high-shear devices

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Size separation in vibrated granular matter

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Kelvin-Helmholtz instability for relativistic fluids

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Memory effects in collective dynamics of Brownian suspensions

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Statistical mechanics of nucleation: a review

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Effect of temperature on dynamic rheology of Korean honeys

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Microfluidic analog of the four-roll mill

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APPLIED PHYSICS LETTERS (2004)

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CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)

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Small-angle neutron scattering study of a world-wide known emulsion: Le Pastis

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Sphere drag and settling velocity revisited

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Advances in parabolic trough solar power technology

H Price et al.

JOURNAL OF SOLAR ENERGY ENGINEERING-TRANSACTIONS OF THE ASME (2002)

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Article Physics, Fluids & Plasmas

Experimental study of dripping dynamics

A D'Innocenzo et al.

PHYSICAL REVIEW E (2002)

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Article Chemistry, Multidisciplinary

Kinetics of gas discharging in a glass of champagne: The role of nucleation sites

G Liger-Belair et al.

LANGMUIR (2002)

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Article Multidisciplinary Sciences

Chaotic mixer for microchannels

AD Stroock et al.

SCIENCE (2002)

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Article Multidisciplinary Sciences

Brazil-nut effect -: Size separation of granular particles

ME Möbius et al.

NATURE (2001)

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Article Chemistry, Multidisciplinary

Synchronized self-motion of two camphor boats

MI Kohira et al.

LANGMUIR (2001)

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Article Mechanics

Evaporative instabilities in climbing films

AE Hosoi et al.

JOURNAL OF FLUID MECHANICS (2001)

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Article Physics, Multidisciplinary

Turbulent heat flow: Structures and scaling

LP Kadanoff

PHYSICS TODAY (2001)

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Article Food Science & Technology

Microstructural factors controlling the survival of food-borne pathogens in porous media

BP Hills et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)

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Review Chemistry, Physical

Flow in porous media - pore-network models and multiphase flow

MJ Blunt

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2001)

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Article Physics, Multidisciplinary

Jamming of granular flow in a two-dimensional Hopper

K To et al.

PHYSICAL REVIEW LETTERS (2001)

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Article Food Science & Technology

Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data

MK Krokida et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2001)

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Article Physics, Multidisciplinary

Bouncing water drops

D Richard et al.

EUROPHYSICS LETTERS (2000)

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Article Mechanics

A note on the effect of surface contamination in water wave damping

JA Nicolás et al.

JOURNAL OF FLUID MECHANICS (2000)

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Review Chemistry, Physical

Capillary interactions between particles bound to interfaces, liquid films and biomembranes

PA Kralchevsky et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2000)

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Article Food Science & Technology

Viscosity of cocoa butter

A Landfeld et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2000)

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Article Food Science & Technology

Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream

S Bolliger et al.

INTERNATIONAL DAIRY JOURNAL (2000)

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Review Physics, Multidisciplinary

Polymer theory: Path integrals and scaling

TA Vilgis

PHYSICS REPORTS-REVIEW SECTION OF PHYSICS LETTERS (2000)

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