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I study complex phenomena by using Coupled Map Lattice (CML). I have proposed CMLs for food chains and the pattern formation of astronomical objects. Now I construct a CML for the complex behavior of food colloids in cooking processes --- especially phase inversion phenomena from cream (O/W emulsion) to butter (W/O emulsion) by whipping --- to find out the essence of the deliciousness (that is, the texture formation dynamics) from physical viewpoints.

InformationLast updated: Sat., Jan. 15, 2022
Mon., Apr. 5, 2021
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Thu., Dec. 17, 2020
I made an oral presentation online at the 18th International Congress on Rheology.
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