Jake Song

Jake Song

@jakesong15.bsky.social

Postdoc in the Chaudhuri lab at Stanford | PhD MIT '23, BS Northwestern '17 | soft materials science, soft matter physics, mechanobiology https://jake-song.com

16 Followers 19 Following 6 Posts Joined Jan 2025
9 months ago
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Strain-stiffening universality in composite hydrogels and soft tissues - Nature Physics The nonlinear mechanical properties of soft biological tissues and composites are poorly understood. Their strain stiffening under compression and shear is now found to be universal, and follows from ...

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...

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1 year ago
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Non-linear rheology of melted cheddar cheese The rheology of melted cheese is a fundamental parameter in the preparation of cheese for consumer foods, but remains poorly understood. We show that …

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...

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1 year ago

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!

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1 year ago

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.

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1 year ago
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Motif Adds New Tech to Bring That Elusive Stretch to Plant-Based Cheese Motif Foodworks, the food technology spinout of synthetic biology unicorn Gingko Bioworks, announced today that it has added a couple more tools to its plant-based food technology toolbox that will…

"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

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1 year ago

Great work from Aashrith that highlights the importance of polymer physics in fundamental cellular processes!

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