https://www.arif.zone/kitchen/smk-20200304-triple-mousse-cake daily 0.75 2020-07-04 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587391932408-7SY8MJ76RDP3CGOJXC2Y/Mousse+cake+Main+thumbnail.png A celebratory triple-chocolate mousse cake https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587392262531-K9ETONIXS95AIN8YYGCO/Foam+schematic.png A celebratory triple-chocolate mousse cake Schematic of a foam microstructure from Nelson et al. COSSMS 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587393163863-3C6WAG5XJLZMJDFICIZY/Soft%2Bpeaks.jpg A celebratory triple-chocolate mousse cake Soft peaks… I guess? https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587393804981-Z7UZDY43NW4DUOMN48CH/Mousse+cake+side+view.png A celebratory triple-chocolate mousse cake Side profile of the three layers. Due to the high yield stress of the middle layer, the interface between it and the bottom layer is not smooth, unlike the interfaces of the top layer which is essentially flat on top. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587394214421-593ACUOW7BBZCI8WPV5G/Mousse+cake+done.png A celebratory triple-chocolate mousse cake https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587393653376-V9OCM9X4YJGH4A5TO60I/Middle%2Btop%2Blayers.jpg A celebratory triple-chocolate mousse cake The difference in mechanical properties of the middle and top layers is significant. The top layer—while extremely soft—still has a yield stress as seen by the irregular surface https://www.arif.zone/smk-2020-04-22-dalgona-coffee-explained daily 0.75 2020-05-11 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589120552177-ROFZ56K8FVMPE64ZXL2Z/BC+and+BCC.png Dalgona Coffee Explained Regular brewed coffee and concentrated brewed coffee show significant coarsening and signs of collapse after an hour https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589120842652-AY7520XY6QZJFYN1ONOD/FFIC.png Dalgona Coffee Explained After removing the largest particles from the instant coffee, the resulting foam is extremely unstable, collapsing completely after an hour https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589120158637-PY5RPHFVI8AOFON5VS19/coffee+stain.png Dalgona Coffee Explained A coffee stain on my notebook. The “coffee-ring” is due to coffee particles concentrating at the edge https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589120975150-JRJ0UFF1E8WD1A7ZV6F3/DG.png Dalgona Coffee Explained Stay safe, drink coffee https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589119891540-OIX0PVYVVHR2OPDB8JKA/Main+thumbnail.png Dalgona Coffee Explained https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589120344617-NS18ESHAAY8IC2TE5JBY/DG+waiting.png Dalgona Coffee Explained Top-down view of typical Dalgona coffee over 1 hour. Significant coarsening of the foam can be seen in the image on the right but the material retains its yield stress and resists collapsing https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589120741564-3WEOTMK3AH0W12UOOF5R/Filtering+IC.png Dalgona Coffee Explained Setup for filtering instant coffee and the resulting sediment https://www.arif.zone/smk-2020-05-31-sugarless-dalgona-coffee-design daily 0.75 2021-01-01 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1591007494564-85WVKAOWG404CBXEUNQY/Pouring+sugarless+DG.png Sugarless Dalgona Coffee Design The high stiffness and yield strength of this drink made it difficult to pour and mix with the milk https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1591006594923-Z0UN1MG8R7RVS4A0J6DE/Main+thumbnail.png Sugarless Dalgona Coffee Design https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1591007365813-BT9LPPCA0Z77T7SRRUK5/Gel+vs+glass.png Sugarless Dalgona Coffee Design Glasses and gels are the two types of microstructures that can produce yield-stress fluids https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1591007790106-HDOUUYUZPXKO3BBWF9IE/Sugarless+DG+surface.png Sugarless Dalgona Coffee Design https://www.arif.zone/smk-2020_06_30-cheesecake-sous-vide daily 0.75 2020-07-01 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1593616792328-9F5DU67410RNVVWLIN90/Submerged+cheesecakes.png SMK - 2020_06_30 Cheesecake Sous Vide After casting, the jars were submerged in a heated water bath at 90 degrees Celsius. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1593616493959-19GE3Q94MOQT5NWGD3Z6/Three+cheesecakes.png SMK - 2020_06_30 Cheesecake Sous Vide Cheesecake mixtures cast in jars. The front-most one has matcha powder added. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1593616271472-NANUD96X3JNX0MW355YQ/Main+thumbnail.png SMK - 2020_06_30 Cheesecake Sous Vide https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1593616954546-MZR0IXVZRKYLA377XIXL/Cheesecake+Comparison.png SMK - 2020_06_30 Cheesecake Sous Vide Cheesecake before and after being vigorously stirred. The stirring breaks down the gel network into separate microgel particles and makes it a true yield-stress fluid. https://www.arif.zone/smk-2020-07-31-lasagna-ricotta daily 0.75 2020-09-02 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596337561711-SVORAOAJV8ENB3B7LKBW/Ricotta+texture.png SMK - 2020_07_31 Lasagna with Ricotta Experimentation Ricotta cheese has a rough texture https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596337865373-K150CZAW7W4YUXIL0R68/Lasagna+layers.png SMK - 2020_07_31 Lasagna with Ricotta Experimentation The different layer types in my lasagna: noodle, meat sauce, ricotta, and mozzerella https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596338079715-QR0ZP3EMLHVYCC4QRKEV/Lasagna+1 SMK - 2020_07_31 Lasagna with Ricotta Experimentation Lasagna number 1, the volume seemed to be reduced considerably, especially in the ricotta layers https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596338284908-X9KLBWAAJESYIC44HBVU/Ricotta+experiment.png SMK - 2020_07_31 Lasagna with Ricotta Experimentation The blended ricotta mixtures with and without egg, before and after cooking. Adding egg slightly yellows the mixture and reduces the yield stress. After cooking, the non-egg mixture still flows fairly smoothly, the egg mixture fractures due to gelation of the egg. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596338548542-MUR7NW48I1OEZ0E05DLE/Lasagna+2+with+ricotta+layers SMK - 2020_07_31 Lasagna with Ricotta Experimentation Lasagna number 2 with a side view of the now-voluminous ricotta layers https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596337442332-3PKUYE1PQWTP22DWXQ3S/Main+thumbnail.png SMK - 2020_07_31 Lasagna with Ricotta Experimentation https://www.arif.zone/smk-2020_08_31-cream-cheese-wontons daily 0.75 2020-09-02 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1599032890022-B9GWVNWZVN4YVFHKHZCL/Main+thumbnail.png SMK - 2020_08_31 Cream Cheese Wontons https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1599033223961-3Y2SLYTBU0PEKU4VOVAR/Cream+cheese+wontons SMK - 2020_08_31 Cream Cheese Wontons Finished delicious cream cheese wontons. The texture of the filling shows its stiffness https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1599033112407-DR7IDB8JNSLO4IJ28KB9/Cream+cheese+wonton+walkthrough SMK - 2020_08_31 Cream Cheese Wontons The process of making a cream cheese wonton/crab rangoon https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1599032729927-S64FANCCMTXKXP4YAQLM/Cream+cheese SMK - 2020_08_31 Cream Cheese Wontons A block of cream cheese before and after pressing a large amount of powdered sugar into it https://www.arif.zone/smk-2020_09_30-tiramisu daily 0.75 2020-10-01 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1601533574486-A2IZDV2MSWM7E3T2H92T/Main+thumbnail.png SMK - 2020_09_30 Tiramisu https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1601534424597-LJ5BK52DPLVS3XM71EC4/Tiramisu+Layers.png SMK - 2020_09_30 Tiramisu The various layers of the Tiramisu. Notice how in the last image the layer is not yet thick enough to fully spread across the ladyfingers https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1601534302978-UXKP99X5FQJUKLWDNIEF/Sabayon.png SMK - 2020_09_30 Tiramisu Viscosified sabayon after 10 minutes of continuous stirring and cooking https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1601533773622-9RHVYU1E57PSF4NMM3Z6/Egg+yolk+microgel.png SMK - 2020_09_30 Tiramisu The egg yolks I used in this recipe have a remarkable resemblance to the inset microgel schematic https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1601534726527-YYRP3B341X6ZLK92SNM5/Final+Tiramisu.png SMK - 2020_09_30 Tiramisu The Tiramisu was able to briefly hold its shape after being pulled out of the fridge. After a few minutes the cream began warming up and easily started to spread from the bottom. https://www.arif.zone/about-me daily 0.75 2022-06-28 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/e0861283-1080-4f49-8f3c-6f5907b784bd/Faculty+profile+Nelson.png About Me https://www.arif.zone/smk-2020_10_31-tofu daily 0.75 2023-01-30 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1604238361343-0DINAQLCMW1YC32AZ5FO/Soybean+soaking+and+leftover+particles SMK - 2020_10_31 Tofu Soybeans before and after soaking, and the soft granular material left over after blending and sieving https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1604238641566-BC6DN1R6FOVTUCW9I6PI/Curdling+soymilk SMK - 2020_10_31 Tofu Coagulation of the soymilk after adding vinegar. The entire sequence took about 2 minutes https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1604237619035-HJ66EE4ZQVRJ4WKXHTYF/Main+thumbnail.png SMK - 2020_10_31 Tofu https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1604239951341-7W0UT7F5G3MJJW9G39UR/Pressing%2Bthe%2Btofu SMK - 2020_10_31 Tofu Pressing the tofu slab https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1604238999923-12DNPSETR4UXRTKB5BOZ/Tofu+compression+test.png SMK - 2020_10_31 Tofu Uniaxial compression test to measure the elastic modulus of the firm tofu https://www.arif.zone/smk-20201130-mashed-potato daily 0.75 2020-12-03 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1606830619480-WFHT01L08ZTSSBFWBWY7/Mashed+potato+volcanoes SMK - 2020_11_30 Mashed Potato Volcano Building my mashed potato art https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1606829925302-R55CXH0WLFXESIO4C06U/Main+thumbnail.png SMK - 2020_11_30 Mashed Potato Volcano https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1606830220891-KVMGWKVFPNRJ9CTLA2VX/Mashing+potatoes SMK - 2020_11_30 Mashed Potato Volcano The progression of potatoes from cut and boiled, to coarsely mashed, and finely mashed https://www.arif.zone/smk-2020-12-31-roll-cake daily 0.75 2021-01-12 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609507179232-1Q5IRPE5JYUO7KK3UVU4/Rolled+Cake.png SMK - 2020_12_31 Roll Cake with Whipped Cream A rolled cake https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609506864857-YU7TNW5M6E8DDWH8PPLY/Gel+vs+Glass+%2B+Framework.png SMK - 2020_12_31 Roll Cake with Whipped Cream Yield-stress fluid microstructures can be categorized as gels, glasses, or juxtapositions of model microstructures (adapted from Nelson & Ewoldt Soft Matter 2017. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609508273451-RHCB9HP00U9TA1B1MRI4/Preparing+the+cake.png SMK - 2020_12_31 Roll Cake with Whipped Cream A pattern was transferred from the baking pan to the cake by embedding it in the batter https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505950192-Y7SDKWPM2B2T50TBIZZ7/Main+thumbnail.png SMK - 2020_12_31 Roll Cake with Whipped Cream https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609507391604-9US7ZF0V424ISENASX2Y/Whipped+cream+peak.png SMK - 2020_12_31 Roll Cake with Whipped Cream Medium-firm peaks of whipped cream https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2020_12_31 Roll Cake with Whipped Cream https://www.arif.zone/smk-2021-01-31-kueh-seri-muka daily 0.75 2021-02-02 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1612144137972-N7WXWEI4VGXRYWEFDBQS/Main+thumbnail.png SMK - 2021_01_31 Kueh Seri Muka https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1612145721698-JRFMPBWQJS3G809JYUGL/Pandan+blending+and+topping.png SMK - 2021_01_31 Kueh Seri Muka Pandan leaves were blended to make a juice that gave the topping its distinct green color https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_01_31 Kueh Seri Muka https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1612145823981-UYYMAT9F74VO4IRP99HO/Kueh+Seri+Muka.png SMK - 2021_01_31 Kueh Seri Muka https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1612144768559-5KVMXUTW81J7NUW4SDL0/Preparing+the+sticky+rice.png SMK - 2021_01_31 Kueh Seri Muka The various stages of preparing the sticky rice layer https://www.arif.zone/smk-2021-02-28-manuka-honey-thixotropy daily 0.75 2021-02-28 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1614504151908-GBXWLUQPE9MZRL7PC8XF/Main+thumbnail.jpg SMK - Manuka Honey and Thixotropy https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - Manuka Honey and Thixotropy https://www.arif.zone/smk-2021_03_31-berry-bhapa-doi daily 0.75 2021-07-31 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617441786552-JK0RDLLZ991AFKQU312Y/Main+thumbnail.jpg SMK - 2021_03_31 Berry Bhapa Doi https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617441993642-IFGK7HDB1CQRHBM9UQ0L/Yogurt+and+jar.jpg SMK - 2021_03_31 Berry Bhapa Doi The plain yogurt had a yield stress that was reduced in the final mixture but was still present https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617442141800-BVHPS7FKX3PNI58WNIYP/Cooked+yogurt+comparisons.jpg SMK - 2021_03_31 Berry Bhapa Doi https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_03_31 Berry Bhapa Doi https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617442190953-JL867VD13CMYPL8RRZK4/Bhapa+Doi.jpg SMK - 2021_03_31 Berry Bhapa Doi https://www.arif.zone/smk-20210531-saltcured-egg-yolk daily 0.75 2021-07-31 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_05_31 Salt-Cured Egg Yolk https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558329724-YMG4AGRKKPU4L31O0VTY/Preparing+the+egg+yolks.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk I placed separated egg yolks into small indentations in the salt-sugar powder bed and covered them with the remaining powder https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558363674-RSFFC2GATBSQ6MHY5LH7/Main+thumbnail.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558494866-359UU6RXZY792BK9AUQM/Salted+egg+yolk+pasta.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk - Make it stand out I grated the dried egg yolks over ravioli https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558287127-RRL3YKIZNQ0U0VN7320A/Extracting+the+egg+yolks.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk - Make it stand out I dug the stiff egg yolks out of the powder bed and washed them prior to drying in the oven https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558894143-LV4PT88FAPCCFT2XJESH/Angle+of+repose.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk Prior to extracting water from the egg yolks, the salt-sugar powder is classified as free-flowing, afterwards it is cohesive due to the significant water content https://www.arif.zone/smk-20210630-mayonnaise daily 0.75 2021-07-31 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624602711274-C9GTLCA5A7JI2QNKWZGT/Stick+blender+method.jpg SMK - 2021_06_30 Mayonnaise - Make it stand out Making mayonnaise using a high-powered stick-blender https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624601043521-92P2HWWCAG784WMS9B9I/Lecithin.jpg SMK - 2021_06_30 Mayonnaise - Make it stand out A lecithin molecule contains polar (red) and nonpolar (green) groups that reduce the interfacial tension in an emulsion https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624602388638-RSZIWOS1T37LOKULTABY/Making+the+mayonnaise.jpg SMK - 2021_06_30 Mayonnaise - Make it stand out The process of making the mayonnaise, oil was added drop-by-drop and whisked in to create an emulsion https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_06_30 Mayonnaise https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624600874206-3OSYES22TPLRHPW4NMNH/Main+thumbnail.jpg SMK - 2021_06_30 Mayonnaise https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624602654129-6BT0QVM31AH9P4OM3VSI/Mayo+Comparison.jpg SMK - 2021_06_30 Mayonnaise - Make it stand out Comparison of the stability and texture of the two mayonnaises https://www.arif.zone/smk-20210630-mayonnaise-zh daily 0.75 2021-07-31 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624601043521-92P2HWWCAG784WMS9B9I/Lecithin.jpg SMK - 2021_06_30 Mayonnaise 中文 - Make it stand out 卵磷脂分子含有极性（红色）和非极性（绿色）基团，可降低乳液中的界面张力 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624602654129-6BT0QVM31AH9P4OM3VSI/Mayo+Comparison.jpg SMK - 2021_06_30 Mayonnaise 中文 - Make it stand out 两种蛋黄酱的稳定性及质地的比较 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_06_30 Mayonnaise 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624602388638-RSZIWOS1T37LOKULTABY/Making+the+mayonnaise.jpg SMK - 2021_06_30 Mayonnaise 中文 - Make it stand out 在制作蛋黄酱的过程中，将油逐滴加入并搅拌，形成乳化液 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624602711274-C9GTLCA5A7JI2QNKWZGT/Stick+blender+method.jpg SMK - 2021_06_30 Mayonnaise 中文 - Make it stand out 使用大功率棒式搅拌机制作蛋黄酱 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1624600874206-3OSYES22TPLRHPW4NMNH/Main+thumbnail.jpg SMK - 2021_06_30 Mayonnaise 中文 https://www.arif.zone/smk-20210731-brown-sugar-boba-milk daily 0.75 2021-10-03 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627713661462-1LWEPHDLB9XZSWMOUFNU/Tiger+boba+milk.jpg SMK - 2021_07_31 Brown Sugar Boba Milk - Make it stand out Tiger Sugar Milk. Image from James Park/ny.eater.com https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627714293491-T70W1QV7Z2C8MFPJ7XT4/Boba+milk+2nd+attempt.jpg SMK - 2021_07_31 Brown Sugar Boba Milk - Make it stand out Adding starch to the syrup resulted in a much more robust surface coating https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627713556833-ZWFUEO289RP7GZDJS0VH/Lecithin.jpg SMK - 2021_07_31 Brown Sugar Boba Milk - Make it stand out My first attempt at making the syrup produced a poor surface coating that was easily washed away by the milk https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_07_31 Brown Sugar Boba Milk https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627713511953-X9KH7CNWLBKNDXTRYCV8/Main+thumbnail.jpg SMK - 2021_07_31 Brown Sugar Boba Milk https://www.arif.zone/smk-20210531-saltcured-egg-yolk-zh daily 0.75 2021-07-31 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_05_31 Salt-Cured Egg Yolk 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558894143-LV4PT88FAPCCFT2XJESH/Angle+of+repose.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk 中文 Prior to extracting water from the egg yolks, the salt-sugar powder is classified as free-flowing, afterwards it is cohesive due to the significant water content https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558363674-RSFFC2GATBSQ6MHY5LH7/Main+thumbnail.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558329724-YMG4AGRKKPU4L31O0VTY/Preparing+the+egg+yolks.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk 中文 I placed separated egg yolks into small indentations in the salt-sugar powder bed and covered them with the remaining powder https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558287127-RRL3YKIZNQ0U0VN7320A/Extracting+the+egg+yolks.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk 中文 - Make it stand out I dug the stiff egg yolks out of the powder bed and washed them prior to drying in the oven https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622558494866-359UU6RXZY792BK9AUQM/Salted+egg+yolk+pasta.jpg SMK - 2021_05_31 Salt-Cured Egg Yolk 中文 - Make it stand out I grated the dried egg yolks over ravioli https://www.arif.zone/smk-20210331-berry-bhapa-doi-zh daily 0.75 2021-07-31 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617442190953-JL867VD13CMYPL8RRZK4/Bhapa+Doi.jpg SMK - 2021_03_31 Berry Bhapa Doi 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617441993642-IFGK7HDB1CQRHBM9UQ0L/Yogurt+and+jar.jpg SMK - 2021_03_31 Berry Bhapa Doi 中文 The plain yogurt had a yield stress that was reduced in the final mixture but was still present https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617442141800-BVHPS7FKX3PNI58WNIYP/Cooked+yogurt+comparisons.jpg SMK - 2021_03_31 Berry Bhapa Doi 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_03_31 Berry Bhapa Doi 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617441786552-JK0RDLLZ991AFKQU312Y/Main+thumbnail.jpg SMK - 2021_03_31 Berry Bhapa Doi 中文 https://www.arif.zone/smk-20210930-deep-fried-milk daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179335034-RHD8VBOOQCEBFOXZ5JNX/Preparing+the+Milk+for+Frying.jpg SMK - 2021_09_30 Deep-Fried Milk - Make it stand out Because the gel is so stiff after cooling, it can survive the standard breading process https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179180760-FW1LREBNK1W344JU4557/Gelled+Milk+Starch.jpg SMK - 2021_09_30 Deep-Fried Milk - Make it stand out After cooling down, the milk forms a stiff gel that can be cut into blocks https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179151957-VR6O0JH7ZSGX68WVEVV0/Main+thumbnail.jpg SMK - 2021_09_30 Deep-Fried Milk https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179478046-7PXNRZZ4NMCUEYNUHMHR/Fried+Milk.jpg SMK - 2021_09_30 Deep-Fried Milk - Make it stand out Shortly after frying, the creamy interior texture formed a nice contrast with the crispy exterior https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_09_30 Deep-Fried Milk https://www.arif.zone/smk-20210731-brown-sugar-boba-milk-zh daily 0.75 2021-10-03 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627713556833-ZWFUEO289RP7GZDJS0VH/Lecithin.jpg SMK - 2021_07_31 Brown Sugar Boba Milk 中文 - Make it stand out 我第一次尝试制作的糖浆涂层很不稳定，很容易被牛奶冲走 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627713661462-1LWEPHDLB9XZSWMOUFNU/Tiger+boba+milk.jpg SMK - 2021_07_31 Brown Sugar Boba Milk 中文 - Make it stand out 虎糖牛奶。图片来自 James Park/ny.eater.com https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627714293491-T70W1QV7Z2C8MFPJ7XT4/Boba+milk+2nd+attempt.jpg SMK - 2021_07_31 Brown Sugar Boba Milk 中文 - Make it stand out 在糖浆中添加淀粉会使涂层更坚固 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627713511953-X9KH7CNWLBKNDXTRYCV8/Main+thumbnail.jpg SMK - 2021_07_31 Brown Sugar Boba Milk 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_07_31 Brown Sugar Boba Milk 中文 https://www.arif.zone/smk-20210930-deep-fried-milk-zh daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2021_09_30 Deep-Fried Milk 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179180760-FW1LREBNK1W344JU4557/Gelled+Milk+Starch.jpg SMK - 2021_09_30 Deep-Fried Milk 中文 - Make it stand out 冷却后的牛奶呈胶状，可以切成小方块 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179151957-VR6O0JH7ZSGX68WVEVV0/Main+thumbnail.jpg SMK - 2021_09_30 Deep-Fried Milk 中文 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179335034-RHD8VBOOQCEBFOXZ5JNX/Preparing+the+Milk+for+Frying.jpg SMK - 2021_09_30 Deep-Fried Milk 中文 - Make it stand out 冷却后的牛奶凝胶很坚固，进行油炸的步骤也可以保持形状 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179478046-7PXNRZZ4NMCUEYNUHMHR/Fried+Milk.jpg SMK - 2021_09_30 Deep-Fried Milk 中文 - Make it stand out 油炸过后，酥脆的外壳和绵密的鲜奶形成鲜明对比 https://www.arif.zone/smk-2021_11_08-introduction-to-rheology daily 0.75 2021-11-14 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - Introduction to Rheology https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/954011bc-f1e6-44e8-bc90-e43aade09dc4/Main+thumbnail.png SMK - Introduction to Rheology https://www.arif.zone/smk-2022_02_04-pineapple-tarts daily 0.75 2022-02-05 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2022_02_04 Pineapple Tarts https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/bf344163-896b-4975-a702-687f0ab43bbf/Main+thumbnail%40300x-100.jpg SMK - 2022_02_04 Pineapple Tarts https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/b0094c91-5b59-4733-9d1c-a143378bfebd/Pineapple+Puree%40300x-100.jpg SMK - 2022_02_04 Pineapple Tarts - Make it stand out Blending the pineapples into a foamy purée resulted in a material with very slight shape-retention ability https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/b8d757f7-6032-4df5-8427-5758e06f8cc7/Pineapple+Tarts%40300x-100.jpg SMK - 2022_02_04 Pineapple Tarts - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.arif.zone/smk-20221101-instant-pudding-with-plant-based-milks daily 0.75 2022-11-02 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1d6036c0-a2c8-403f-8470-7b4318e4e242/Main+thumbnail.png SMK - 2022_11_01 Instant Pudding with Plant-Based Milks https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo SMK - 2022_11_01 Instant Pudding with Plant-Based Milks https://www.arif.zone/smk-2022-01-01-maja-blanca-and-shear-thickening daily 0.75 2023-01-01 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/3fd8d988-b1ed-42d1-8d76-0b5ca000b926/Main+thumbnail.jpg Soft Matter Kitchen - Maja Blanca and Shear Thickening https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo Soft Matter Kitchen - Maja Blanca and Shear Thickening https://www.arif.zone/home daily 1.0 2024-08-26 https://www.arif.zone/home/kitchen monthly 0.5 2021-01-01 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617442353653-16M1RJMQYPH28M4E4KF6/Main+thumbnail.jpg Home - Soft Matter Kitchen - Berry Bhapa Doi March 31, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1614504867433-6ZTIWCQUJL9FQK40H1DI/Main+thumbnail.jpg Home - Soft Matter Kitchen - Manuka honey & thixotropy February 28, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1622559105188-9MPDVAVMC18909SKLZSM/Main+thumbnail.jpg Home - Soft Matter Kitchen - Salt-Cured Egg Yolks May 31, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1599033596294-7KN8CAAUBNORXNY1EY0U/Cream+cheese+wontons+main+thumbnail Home - Soft Matter Kitchen - American-Chinese food - Cream cheese wontons August 31st, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/055ae30d-203d-4435-9b7d-84bb22912d9a/Main+thumbnail%40300x-100.jpg Home - Soft Matter Kitchen - Pineapple Tarts February 04, 2022 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1627714797939-YAC6EQTP126SG5K26VZ2/Main+thumbnail.jpg Home - Soft Matter Kitchen - Brown Sugar Boba Milk July 31, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/be19bb06-e0d1-43b1-8e36-9e8d5fa1a6e9/Main+thumbnail.jpg Home - Soft Matter Kitchen - Maja Blanca and Shear Thickening January 01, 2023 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1587391138193-R6AX7RM6T0TZ3K1C3H9Y/Mousse+cake+Main+thumbnail.png Home - Soft Matter Kitchen - A celebratory triple-chocolate mousse cake March 4th, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1625028783177-F9YYBEEVU1W25YXAULO2/Main+thumbnail.jpg Home - Soft Matter Kitchen - Mayonnaise June 30, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/e156e746-51eb-4e55-b901-f896b43f4288/Main+thumbnail.png Home - Soft Matter Kitchen - Introduction to Rheology November 08, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1596339242126-JPSM30L4PBL3WMTBXJFB/Lasagna+Main+Thumbnail Home - Soft Matter Kitchen - Lasagna and ricotta experimentation July 31st, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1588669169746-1A0NK7J4ZBOIK7YMG3M3/SMK+Logo.png Home - Soft Matter Kitchen https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1601534917745-HDF368QKJXTJRFKKKQS3/Main+thumbnail.png Home - Soft Matter Kitchen - Tiramisu September 30, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/4e652f73-8bcc-4b3b-8c5d-dc56332c6411/Main+thumbnail.png Home - Soft Matter Kitchen - Instant Pudding with Plant-based Milks November 01, 2022 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1593617612944-D87ERLT8U55DWAPLJPBI/Main+thumbnail.png Home - Soft Matter Kitchen - A farewell sous vide cheesecake June 30th, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1585732955246-3ELX5KLYLCPQNWW3CJ4X/Cake+Picture+Thumbs+Up.png Home - Soft Matter Kitchen - Welcome to the Soft Matter Kitchen! During social gatherings I’m often criticized for analyzing the mechanics of my meals. This is a space for me to discuss my hobby of cooking in the context of soft materials and rheology. I hope to use food as a fun and approachable way of introducing scientific concepts and helping people realize the presence of soft materials in their everyday lives. This is also a creative eatlet for me to attempt a different type of ground-baking research. This collection of blog posts and videos are all on the different foods I’ve attempted to make and some of the soft matter concepts that are relevant. Supported with funding from the Rheology Venture Fund of The Society of Rheology https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1604239510217-Z0VS4HG1QAZX2V8H288R/Acid-coagulated+tofu Home - Soft Matter Kitchen - Acid-coagulated tofu October 31, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1612146039016-T0V6O6V3URJTSQJJUT5L/Main+thumbnail.png Home - Soft Matter Kitchen - Kueh seri muka January 31, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609507570192-H1K54AUKKJMFB97OG9A6/Main+thumbnail.png Home - Soft Matter Kitchen - Roll cake with whipped cream filling December 31, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1591007950334-AX3GAOTC80NR8Z8RHMLT/Main+thumbnail.png Home - Soft Matter Kitchen - Sugarless dalgona coffee design May 31st, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1606830812430-VSESTMS9QMPANYO9BCV6/Mashed+potato+volcano Home - Soft Matter Kitchen - Mashed potato volcano November 30, 2020 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1633179673743-FTCWE3B0RBBOVANUPM1W/Main+thumbnail.jpg Home - Soft Matter Kitchen - Deep-Fried Milk September 30, 2021 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1589121173954-RMBOWCIQO4HEJVIP4XID/Main+thumbnail.png Home - Soft Matter Kitchen - Dalgona coffee explained April 22nd, 2020 https://www.arif.zone/home/publications monthly 0.5 2024-08-26 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/70086bbf-3604-4e59-99c1-1596bf24d419/TOC.png Home - Publications and Gallery - 10. Nelson, A. Z., Wang, Y., Wang, Y., Margotta, A. S., Sammler, R. L., Izmitli, A., Katz, J. S., Curtis-Fisk, J., Li, Y., & Ewoldt, R. H. (2022). Gelation under stress: impact of shear flow on the formation and mechanical properties of methylcellulose hydrogels. Soft Matter, 18 (7), 1554–1565. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584721958838-4PSSGGNV3RIECFKZDJ4R/JOR+2018.png Home - Publications and Gallery - 3. Nelson, A. Z., Bras, R. E., Liu, J., & Ewoldt, R. H. (2018). Extending yield-stress fluid paradigms. Journal of Rheology, 62 (1) PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1609505981664-32QSY5XUP8DSOZZWA4O8/SMK+Logo.png Home - Publications and Gallery - 12. Nelson, A. Z. (2022). The Soft Matter Kitchen: Improving the accessibility of rheology education and outreach through food materials. Physics of Fluids, 34 (3), 031801. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1617692501744-OB47O9FI02PAYH5DZ1D9/Adv+Matl+Tech+2021.jpg Home - Publications and Gallery - 9.. Nelson, A. Z., Xie, J., Khan, S. A., & Doyle, P. S. (2021). Continuous embedded droplet printing in yield-stress fluids for pharmaceutical drug particle synthesis. Advanced Materials Technologies, 6 (4), 2001245. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584721903847-GN2QVCCZNF01O5SQU8XN/AFM+2018.png Home - Publications and Gallery - 4. Rauzan, B. M.*, Nelson, A. Z.*, Lehman, S. E., Ewoldt, R. H., & Nuzzo, R. G. (2018). Particle-Free Emulsions for 3D Printing Elastomers. Advanced Functional Materials, 28 (21), 1–12. *co-first author PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584721795524-TIFCUFH19FD2O1AHZGIR/ACS+ML+2018.png Home - Publications and Gallery - 5. Liu, H., Nelson, A. Z., Ren, Y., Yang, K., Ewoldt, R. H., & Moore, J. S. (2018). Dynamic Remodeling of Covalent Networks via Ring-Opening Metathesis Polymerization. ACS Macro Letters, 7 (8). PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/2e4d8f5b-0b61-4ab3-a9bd-70f58b19a6b0/TOC.png Home - Publications and Gallery - 11. Ng, D. Z. L., Nelson, A. Z., Ward, G., Lai, D., Doyle, P. S., & Khan, S. A. (2022). Control of Drug-Excipient Particle Attributes with Droplet Microfluidic-based Extractive Solidification Enables Improved Powder Rheology. Pharmaceutical Research, 39 (2), 411–421. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584721599188-3IO67A39P718ZJALIB3H/COSSMS%2B2019.jpg Home - Publications and Gallery - 7. Nelson, A. Z., Schweizer, K. S., Rauzan, B. M., Nuzzo, R. G., Vermant, J., & Ewoldt, R. H. (2019). Designing and transforming yield-stress fluids. Current Opinion in Solid State and Materials Science, 23 (5), 100758. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/0d8625ba-8c10-4571-94a2-c0868bb234cd/Alginate+shapes.png Home - Publications and Gallery - 14. Asadi, S., Nelson, A. Z., Doyle, P.S. (2022). Producing shape-engineered alginate particles using viscoplastic fluids, Soft Matter, 18 (36), 6848-6856. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584722070108-6O5ZOM1VQQ047OYMWXFI/JECS+2015.png Home - Publications and Gallery - 1. Santos, C. J. E., Nelson, A. Z., Mendoza, E., Ewoldt, R. H., & Kriven, W. M. (2015). Design and fabrication of ceramic beads by the vibration method. Journal of the European Ceramic Society, 35 (13). PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584721714159-FC3P0V4YDM8MANABA2TU/JACS+2019.png Home - Publications and Gallery - 6. Miller, K. A., Morado, E. G., Samanta, S. R., Walker, B. A., Nelson, A. Z., Sen, S., Tran, D.T., Whitaker, D.J., Ewoldt, R.H., Braun, P.V., Zimmerman, S. C. (2019). Acid-Triggered, Acid-Generating, and Self-Amplifying Degradable Polymers. Journal of the American Chemical Society, 141 (7). PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584720995182-CMDLSSW4476BU4PTUMZD/PNAS+2020.png Home - Publications and Gallery - 8.. Nelson, A. Z., Kundukad, B., Wong, W. K., Khan, S. A., & Doyle, P. S. (2020). Embedded droplet printing in yield-stress fluids. Proceedings of the National Academy of Sciences of the United States of America, Mar 2020, 117 (11) 5671-5679. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/0fd29d54-64a0-4089-b5fa-e6a700b9e3fe/Aw+2022+TOC.png Home - Publications and Gallery - 13. Aw, J.E., X. Zhang, Nelson, A. Z., Dean, L.M., Yourdkhani, M., Ewoldt, R.H., Geubelle, P.H., Sottos, N.R. (2022). Self-regulative, free-form printing enabled by frontal polymerization, Advanced Materials Technologies, 7 (9), 22000230. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584722004652-WNA1Y1OFW3ETHGYPSVFU/Soft+Matter+2017.png Home - Publications and Gallery - 2. Nelson, A. Z., & Ewoldt, R. H. (2017). Design of yield-stress fluids: A rheology-to-structure inverse problem. Soft Matter, 13 (41), 7578–7594. PDF download https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1585567580989-1XP0KDV9585ZXRYSOMNB/GoR%2B2017%2BYSF%2BFingers.jpg Home - Publications and Gallery - Yield-stress fluid fingering instability Poster for the Gallery of Rheology 2017 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1585563785357-V3E8N4T8NXSJL074IZ2S/GoR+2017+-+Extensible+ysfs.png Home - Publications and Gallery - Yield-stress fluids can be highly extensible Poster for the Gallery of Rheology 2017 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1585568076878-XKRTJVW43PIR6MSBBTED/GoR%2B2019+Rheology+of+Magic.jpg Home - Publications and Gallery - Mystic Smoke: The Rheology of Magic Poster for the Gallery of Rheology 2019 https://www.arif.zone/home/people monthly 0.5 2024-08-26 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/b46f2560-093b-4078-bcef-b4dbb9e417e6/Arif+Z+Nelson+-+Headshot.jpg Home - People - Arif Z. Nelson Assistant Professor Singapore Institute of Technology Email: arif.nelson@singaporetech.edu.sg Curriculum Vitae (C.V.) Google Scholar Profile Faculty Profile Ph.D. University of Illinois at Urbana Champaign (UIUC) (2018) M.S. UIUC (2015) B.S. UIUC (2013) Biography: I am an Assistant Professor at the Singapore Institute of Technology working in the Food, Chemical, and Biotechnology Cluster. I obtained my undergraduate and graduate degrees in Mechanical Engineering from the University of Illinois at Urbana-Champaign. Before joining SIT, I was a postdoctoral associate at the Singapore-MIT Alliance for Research and Technology. At SIT, my interests include rheology and the design of complex fluids, and the application of principles of soft matter to key technology areas including foods and pharmaceuticals. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/e32ca026-dd5d-4209-8080-bf6a7863a0de/Wong+Li+Ching.png Home - People - Wong Li Ching Email: liching.wong@singaporetech.edu.sg Ph.D. Universiti Sains Malaysia (2024) B.S. University of Malaya (2019) https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/691c9b26-84f4-4280-bd16-48c0705d7b43/Serene+Chong.jpg Home - People - Chong Ming En Serene Email: serene.chong@singaporetech.edu.sg B. Eng. (Hons) Singapore Institute of Technology (2023) https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/b68224ff-1f70-4c0b-a2b7-d63eebed04d4/Jiang+Yingfen.jfif Home - People - Jiang Yingfen Email: yingfen.jiang@singaporetech.edu.sg Ph.D. National University of Singapore (2024) B.E, M.E. South China University of Technology (2019) https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/36f60c9c-270d-4476-bcc4-9397c066ea5a/Wing+Shan+Ko.jfif Home - People - Ko Wing Shan Email: wingshan.ko@singaporetech.edu.sg B. Food Tech. (Hons) Singapore Institute of Technology (2023) https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/61c728b9-6acf-4950-9d33-d1b0c37d56e9/Eileen+Chiam.jfif Home - People - Eileen Chiam Wan Zhen Email: eileen.chiam@singaporetech.edu.sg B. Food Tech. (Hons) Singapore Institute of Technology (2023) Co-advised with Assoc. Prof. Jorry Dharmawan (SIT), Prof. Kelvin Goh (Massey University) https://www.arif.zone/home/research monthly 0.5 2024-05-30 https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/a1209b17-4976-4c1b-9469-1c4b907ca67f/Big+Picture+-+Research+Overview+202408.png Home - Research - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584265152514-CYSCXN5KNF7VBTX3ZYNM/Yield-stress+fluid+scale.png Home - Research https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584254269420-K445YWFBAX8A5K5L67AG/Design+Process+-+COSSMS.png Home - Research https://images.squarespace-cdn.com/content/v1/5e6cd5af123de724cda52246/1584270229292-649MCA83M7SLGZDMRQ7X/Embedded+droplet+printing+graphics.jpg Home - Research