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
https://jake-song.com
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...
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 …
www.sciencedirect.com
February 18, 2025 at 3:40 AM
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!
February 18, 2025 at 3:40 AM
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.
February 18, 2025 at 3:40 AM
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.