Giacomo Bartolucci

1. Phase behavior of Cacio e Pepe sauce
   Starch below 1% of cheese mass makes Cacio e Pepe sauce clump into a 'Mozzarella Phase'; a simple two-component model explains why.
   2024/12/31 by Giacomo Bartolucci, Daniel Maria Busiello, Bartolucci, Giacomo +13 · 126 voices · 1 citation
   Biochemistry, Genetics and Molecular Biology · #Lipid metabolism and biosynthesis
2. Critical transition between intensive and extensive active droplets
   2024/09/05 by Jonathan Bauermann, Bauermann, Jonathan, Giacomo Bartolucci +7 · 1 voice · 1 citation
   Engineering · Physics and Astronomy · #Electrohydrodynamics and Fluid Dynamics #Experimental and Theoretical Physics Studies #Fluid Dynamics and Heat Transfer #cond-mat.soft #physics.bio-ph