A physicist’s guide to ice cream
Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff explains how lessons from materials science can teach us how to make the perfect scoop.
Authors
- H. Douglas Goff (ORCID: https://orcid.org/0000-0002-0724-4484)
- Hamish Johnston (ORCID: https://orcid.org/0000-0003-1803-3057)
Institutions
- Institute of World Literature of the Slovak Academy of Sciences (SK)
- University of Guelph (CA)
Publication Details
- Journal
- Physics World
- Published
- 2025-04-01
- DOI
- https://doi.org/10.1088/2058-7058/38/04/19
- Primary Topic
- Experimental and Theoretical Physics Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00