Assistant Professor Suzan Tireki’s Article on Molecular Gastronomy Featured in AIP Publishing Scilight

The article entitled “Basic spherification as a gelation application in the kitchen: Diffusion coefficient estimation and appearance quality of beverage pearls” by Assistant Professor Suzan Tireki from the Gastronomy and Culinary Arts Program at Özyeğin University was recently published in the Kitchen Flows 2024 special issue of the Physics of Fluids journal. Dr. Tireki’s artcile has been selected as Editor’s Pick and featured in AIP Publishing Scilight.

To access the news where Assistant Professor Suzan Tireki discusses her article, https://doi.org/10.1063/10.0036245
To access the article, https://doi.org/10.1063/5.0246163