Lab closed? Head to the kitchen!
Especially during the COVID-19 pandemic, the kitchen offers a rich lab environment where flows are omnipresent and widely accessible. The surprising phenomena emerging in the kitchen inspire fundamental research, which in turn improved gastronomy ever since. In this special research setting, we can deal with high-interface materials and thin films, we mix fluids to make emulsions, we work with bubbles, highly viscous and non-Newtonian materials, we explore heat transfer in fluids, we stabilize foam structure in bread and beverages, and we produce novel food from basic ingredients.
In this special issue, we celebrate the connection between physics of fluids and food science. To these ends, we welcome submissions concerning all types of kitchen flows, from simple to complex, from small to large scale. They could include research articles, short reviews, educational articles, methods papers and expert tutorials.
Guest Editors: Gerald G. Fuller, Maciej Lisicki, Arnold J.T.M. Mathijssen, Endre Joachim Mossige, Rossana Pasquino, Vivek Nagendra Prakash, Laurence Ramos