Phase behavior of Cacio e Pepe sauce
Physics of Fluids,
Год журнала:
2025,
Номер
37(4)
Опубликована: Апрель 1, 2025
“Pasta
alla
Cacio
e
pepe”
is
a
traditional
Italian
dish
made
with
pasta,
pecorino
cheese,
and
pepper.
Despite
its
simple
ingredient
list,
achieving
the
perfect
texture
creaminess
of
sauce
can
be
challenging.
In
this
study,
we
systematically
explore
phase
behavior
pepe
sauce,
focusing
on
stability
at
increasing
temperatures
for
various
proportions
water,
starch.
We
identify
starch
concentration
as
key
factor
influencing
stability,
direct
implications
practical
cooking.
Specifically,
delineate
regime
where
concentrations
below
1%
(relative
to
cheese
mass)
lead
formation
system-wide
clumps,
condition
determining
what
term
“Mozzarella
Phase”
corresponding
an
unpleasant
separated
sauce.
Additionally,
examine
impact
relative
water
fixed
level,
observing
lower
critical
solution
temperature
that
theoretically
rationalized
by
means
minimal
effective
free-energy
model.
further
analyze
effect
less
stabilizer,
trisodium
citrate,
observe
sharp
transition
from
Mozzarella
Phase
completely
smooth
stable
in
contrast
starch-stabilized
mixtures,
more
gradual.
Finally,
present
scientifically
optimized
recipe
based
our
findings,
enabling
consistently
flawless
execution
classic
dish.
Язык: Английский
A reaction network model of microscale liquid–liquid phase separation reveals effects of spatial dimension
The Journal of Chemical Physics,
Год журнала:
2024,
Номер
161(20)
Опубликована: Ноя. 27, 2024
Proteins
can
form
droplets
via
liquid-liquid
phase
separation
(LLPS)
in
cells.
Recent
experiments
demonstrate
that
LLPS
is
qualitatively
different
on
two-dimensional
(2D)
surfaces
compared
to
three-dimensional
(3D)
solutions.
In
this
paper,
we
use
mathematical
modeling
investigate
the
causes
of
discrepancies
between
2D
and
3D.
We
model
number
proteins
inducing
by
continuous-time
Markov
chains
chemical
reaction
network
theory
analyze
model.
To
reflect
influence
space
dimension,
droplet
formation
dissociation
rates
are
determined
using
first
hitting
times
diffusing
proteins.
show
our
stochastic
reproduces
appropriate
diagram
consistent
with
relevant
thermodynamic
constraints.
After
further
analyzing
model,
find
it
predicts
dimension
induces
features
LLPS,
which
recent
experiments.
While
has
been
claimed
differences
3D
stem
mainly
from
diffusion
coefficients,
analysis
independent
coefficients
since
stationary
behavior.
Our
results
thus
give
new
hypotheses
about
how
affects
LLPS.
Язык: Английский