
A physicist’s guide to ice cream: the complex science behind one of the world’s most popular desserts
From foaming to phase transitions, Douglas Goff explains the physics behind a perfect scoop
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I am an online editor of Physics World. I did a PhD in condensed-matter physics at McMaster University in Canada. I am still fascinated by what is an extremely rich and varied subject that I believe is ignored by the media (Physics World excepted, of course). As a result, I’m happiest when I’m blogging about topological insulators, the latest quasiparticle or some other quirk of condensed matter. So, if you spot something weird and wonderful in solid-state physics, please get in touch. In my spare time I am a Scout leader.
From foaming to phase transitions, Douglas Goff explains the physics behind a perfect scoop
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