About EPJ

The European Physical Journal (EPJ) is a series of peer-reviewed journals covering the whole spectrum of physics and related interdisciplinary subjects. EPJ is committed to high scientific quality in publishing and is indexed in all main citation databases.

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Distinguished EPJ Referees

Latest news

EPJ C - New Deputy Editor-in-Chief for Theoretical Physics II

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Dominik Schwarz

The publishers of The European Physical Journal C - Particles and Fields (EPJ C) are pleased to announce the appointment of Professor Dominik Schwarz as Deputy Editor-in-Chief for Theoretical Physics II: Gravitation, Astroparticle Physics and Cosmology, General Aspects of Quantum Field Theories, and Alternatives. He will relieve Professor Kostas Skenderis from submissions in the fields of astroparticle physics and cosmology, serving more and more as connecting elements between the phenomenology of the standard model and more elaborate mathematical theories including gravitation.

Dominik Schwarz, head of the Astroparticle Physics and Cosmology Working Group at Bielefeld University, is an expert on the interface of particle physics with cosmology as well as the interface between modelling and observational cosmology. His research interests include cosmological inflation and the thermal history of the Universe, the cosmic microwave background and large scale structure, dark matter and dark energy.

EPJ Plus Highlight - Models explain changes in cooking meat

Moisture flows in cooking meat

By treating meat as a network of flexible polymers surrounded by flowing moisture, computer models can accurately predict how much it will shrink when cooked.

Meat is no ordinary solid. Made up of complex networks of moisture-saturated proteins, it displays some intriguing physical properties when it is cooked. Several studies in the past have attempted to recreate this behaviour in computer simulations, but because this demands so much computing power, they have only achieved simplified, one-dimensional recreations of the process, which aren’t particularly accurate. In new research published in EPJ Plus, mathematicians led by Dr Hala Nelson at James Madison University show that by modelling meat as a fluid-saturated matrix of elastic proteins, which are deformed as the fluid moves, cooking behaviours can be simulated more precisely.

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EPJ H – Appoints new Editors-in-Chief

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The European Physical Journal H – Historical Perspectives on Contemporary Physics (EPJ H) is pleased to announce the appointment of Professor James Wells and Dr. Michael Eckert as joint Editors-in-Chief as of 1 April 2020.

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