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

Author:

Fuller Gerald G.1ORCID,Lisicki Maciej2ORCID,Mathijssen Arnold J. T. M.3ORCID,Mossige Endre J. L.4ORCID,Pasquino Rossana5ORCID,Prakash Vivek N.6ORCID,Ramos Laurence7ORCID

Affiliation:

1. Department of Chemical Engineering, Stanford University, California 94305, USA

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

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

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

5. Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, Università degli Studi di Napoli Federico II, P.le Tecchio 80, 80125 Naples, Italy

6. Department of Physics, University of Miami, 1320 Campo Sano Ave, Coral Gables, Florida 33146, USA

7. Laboratoire Charles Coulomb UMR 5221 CNRS-UM, Université de Montpellier, Place Eugène Bataillon-CC026, F-34095 Montpellier, France

Publisher

AIP Publishing

Subject

Condensed Matter Physics,Fluid Flow and Transfer Processes,Mechanics of Materials,Computational Mechanics,Mechanical Engineering

Reference58 articles.

1. A. J. T. M. Mathijssen , M. Lisicki , V. N. Prakash , and E. J. L. Mossige , “ Culinary fluid mechanics and other currents in food science,” arXiv:2201.12128 (2022).

2. “ Lab closed? Head to the kitchen,” Science Daily, 23 November 2020 (American Physical Society, 2020). www.sciencedaily.com/releases/2020/11/201123161023.htm.

3. Soft matter food physics—the physics of food and cooking

4. Soft condensed matter physics of foods and macronutrients

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