When liquids get up close and personal with powders

Every cook knows that dissolving powder into a liquid, such as semolina in milk or polenta in water, often creates lumps. What they most likely don't know is that physicists spend a lot of time attempting to understand what happens in those lumps. In a review paper published in EPJ E, scientists from the École Supérieure de Physique et de Chimie Industrielles de la Ville de Paris (ESPCI), France, share their insights following ten years of research into the wetting of soluble polym