Foams are an essential component of many different drinks and foods: from a frothy head of beer to coffee crema, bread and ice cream. Despite their ubiquity, little is actually known or understood about these highly complex systems.

Collaboration between the Institut Laue-Langevin (ILL) and Aarhus University has connected unique capabilities to investigate foam with critically relevant food science challenges, bringing a greener food future a step closer. The study is published in the Journal of Colloid and Interface Science.

Understanding the behavior of foam requires characterization of the structure. “That’s not easy,” explains Leonardo Chiappisi, ILL researcher and coordinator of the Partnership for Soft Condensed Matter (PSCM).

#infinity

There are only four super star clusters in all the Local Group: rarities today. Here’s what the youngest, the just-discovered N79, shows us.

You might be surprised by the number.

CVE-2024–56161 exposes AMD SEV-SNP to malicious microcode attacks, risking VM data integrity. Discovered by Google, rated CVSS 7.2.

Synthesis of aromatic belts with embedded thiophene structures, which manifest significant optoelectronic and conductive properties, has not yet been achieved. Herein, the authors report the synthesis of thiophene-fused aromatic belts via one-step sulfur cross-linking reaction of partially fluorinated cycloparaphenylenes.

W/ Neel Guha & Mayee F. Chen of Stanford university.

Speakers: Mayee Chen, Neel Guha, Cecile Tamura

Personal Perspective: What can a thinking zombie teach us about being human?