Our latest work sheds light on the striking similarities between the non-linear mechanical responses of particle-filled polymer hydrogels and biological tissues - out now in Nature Physics:
www.nature.com/articles/s41...
Understanding the physics of our foods can inform the design of future foods - plant-based or otherwise! Check out the article here: www.sciencedirect.com/science/arti...
I wrote a short report on this topic - ft. non-linear thermo-viscoelasticity of melted cheese, and some broader discussions on the (in)applicability of time-strain separability in rapidly mutating soft matter - out now in the Journal of Food Engineering!
We made some real progress on getting the stretch right using their plant-based cheese – unfortunately the company wasn’t able to pursue this further – but towards the end of my internship I had some time to study the physics underlying of stretchiness in melted dairy cheeses.
"What's the science behind the stretchiness of melted cheese?" 🧀🍕
I pursued this question as a PhD intern a few yrs ago at a (former) food-tech company Motif, where I worked on a plant-based cheese which could mimic the stretchiness of real cheese
Great work from Aashrith that highlights the importance of polymer physics in fundamental cellular processes!