On the public citation graph
The science of food structuring
0 signed · 222 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/aic.10293openalex-snapshot
Product and process design for structured products
inferredcites →https://doi.org/10.1002/aic.11323openalex-snapshot
Soft condensed matter perspective on moisture transport in cooking meat
inferredcites →https://doi.org/10.1002/aic.690471214openalex-snapshot
Product‐oriented process synthesis and development: Creams and pastes
inferredcites →https://doi.org/10.1002/jsfa.2468openalex-snapshot
Seligman lecture 2005 food product engineering: building the right structures
inferredcites →https://doi.org/10.1002/jsfa.2740630202openalex-snapshot
The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems
inferredcites →https://doi.org/10.1002/jsfa.3027openalex-snapshot
Characterization of deep‐fat frying in a wheat flour–water mixture model using a state diagram
inferredcites →https://doi.org/10.1002/polb.10632openalex-snapshot
Interactions of glucose and polyacrylamide in solutions and gels
inferredcites →https://doi.org/10.1006/jcrs.2000.0360openalex-snapshot
Application of Polymer Science to Properties of Gluten
inferredcites →https://doi.org/10.1007/bf01992827openalex-snapshot
Construction of a wheat-flour state diagram
inferredcites →https://doi.org/10.1007/bf02357730openalex-snapshot
The textural analysis of cooked potato. 2. Swelling pressure of starch during gelatinisation
inferredcites →https://doi.org/10.1007/s00397-005-0081-zopenalex-snapshot
Diffuse interface model of surfactant adsorption onto flat and droplet interfaces
inferredcites →https://doi.org/10.1016/0009-2509(93)80266-sopenalex-snapshot
Transport in ordered and disordered porous media: volume-averaged equations, closure problems, and comparison with experiment
inferredcites →https://doi.org/10.1016/0144-8617(92)90129-eopenalex-snapshot
The glass transition of amylopectin measured by DSC, DMTA and NMR
inferredcites →https://doi.org/10.1016/0924-2244(94)90136-8openalex-snapshot
The development of state diagrams for cereal proteins
inferredcites →https://doi.org/10.1016/j.carbpol.2006.06.016openalex-snapshot
Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations
inferredcites →https://doi.org/10.1016/j.carbpol.2006.11.010openalex-snapshot
Prediction of permeation fluxes of small volatile components through starch-based films
inferredcites →https://doi.org/10.1016/j.ces.2004.12.003openalex-snapshot
Emulsion processing—from single-drop deformation to design of complex processes and products
inferredcites →https://doi.org/10.1016/j.cis.2006.06.016openalex-snapshot
Thermodynamic and kinetic aspects of fat crystallization
inferredcites →https://doi.org/10.1016/j.cis.2006.07.003openalex-snapshot
Self-assembly of polar food lipids
inferredcites →https://doi.org/10.1016/j.cocis.2007.07.001openalex-snapshot
Rheology and sensory texture of biopolymer gels
inferredcites →https://doi.org/10.1016/j.colsurfa.2006.12.074openalex-snapshot
Stabilization of aerated sugar particle systems at high sugar particle concentrations
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.08.019openalex-snapshot
Equilibrium and non-equilibrium structures in complex food systems
inferredcites →https://doi.org/10.1016/j.foodres.2005.04.005openalex-snapshot
Flow induced fibre alignment in Mycoprotein paste
inferredcites →https://doi.org/10.1016/j.ifset.2007.01.006openalex-snapshot
Quality prediction of bakery products in the initial phase of process design
inferredcites →https://doi.org/10.1016/j.jcs.2006.08.011openalex-snapshot
Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.04.018openalex-snapshot
Predicting the initial freezing point and water activity of meat products from composition data
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.05.058openalex-snapshot
Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.04.044openalex-snapshot
The destabilization of aerated food products
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.11.021openalex-snapshot
Effect of formulation and processing factors on the properties of liquid food foams
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.02.009openalex-snapshot
The thermodynamic basis for the Relative Water Demand Model that describes non-Fickian water diffusion in starchy foods
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.02.017openalex-snapshot
Advanced food process engineering to model real foods and processes: The “SAFES” methodology
inferredcites →https://doi.org/10.1016/j.jnnfm.2004.01.010openalex-snapshot
Effect of the viscoelasticity of the suspending fluid on structure formation in suspensions
inferredcites →https://doi.org/10.1016/j.jnnfm.2004.07.014openalex-snapshot
The physics of baking: rheological and polymer molecular structure–function relationships in breadmaking
inferredcites →https://doi.org/10.1016/j.meatsci.2007.02.014openalex-snapshot
Moisture transport during cooking of meat: An analysis based on Flory–Rehner theory
inferredcites →https://doi.org/10.1016/j.memsci.2004.12.013openalex-snapshot
Preparation of double emulsions by membrane emulsification?a review
inferredcites →https://doi.org/10.1016/j.memsci.2004.12.028openalex-snapshot
A suspension flow model for hydrodynamics and concentration polarisation in crossflow microfiltration
inferredcites →https://doi.org/10.1016/j.powtec.2004.12.005openalex-snapshot
Colloidal dispersions: Structure, stability and geometric confinement
inferredcites →https://doi.org/10.1016/j.tifs.2007.05.002openalex-snapshot
Advances in structure formation of anisotropic protein-rich foods through novel processing concepts
inferredcites →https://doi.org/10.1016/j.tifs.2008.01.006openalex-snapshot
Molecular gastronomy: a food fad or science supporting innovative cuisine?
inferredcites →https://doi.org/10.1016/s0001-8686(97)00006-7openalex-snapshot
Mesoscopic structure formation in colloidal aggregation and gelation
inferredcites →https://doi.org/10.1016/s0001-8686(97)90003-8openalex-snapshot
Mesoscopic structure formation in colloidal aggregation and gelation
inferredcites →https://doi.org/10.1016/s0006-3495(01)76120-6openalex-snapshot
Thermal Stability of Collagen Fibers in Ethylene Glycol
inferredcites →https://doi.org/10.1016/s0017-9310(98)00123-9openalex-snapshot
Moisture transport in intensive microwave heating of biomaterials: a multiphase porous media model
inferredcites →https://doi.org/10.1016/s0032-3861(99)00335-3openalex-snapshot
Effect of water partitioning on the glass-transition behaviour of phase separated amylopectin–gelatin mixtures
inferredcites →https://doi.org/10.1016/s0038-1098(96)00718-1openalex-snapshot
Soft condensed matter physics
inferredcites →https://doi.org/10.1016/s0144-8617(02)00127-3openalex-snapshot
Phase transitions of inulin–waxy maize starch systems in limited moisture environments
inferredcites →https://doi.org/10.1016/s0144-8617(02)00262-xopenalex-snapshot
Structure and thermomechanical properties of extruded amylopectin–sucrose systems
inferredcites →https://doi.org/10.1016/s0144-8617(97)00086-6openalex-snapshot
On the extrapolation of the melting temperature of dry starch from starch-water data using the Flory-Huggins equation
inferredcites →https://doi.org/10.1016/s0144-8617(99)00180-0openalex-snapshot
Direct analysis of experimental tie line data (two polymer–one solvent systems) using Flory–Huggins theory
inferredcites →https://doi.org/10.1016/s0168-1656(00)00245-5openalex-snapshot
Denaturation of proteins from a non-food perspective
inferredcites →https://doi.org/10.1016/s0168-3659(01)00535-1openalex-snapshot
Double emulsions: how does release occur?
inferredcites →https://doi.org/10.1016/s0268-005x(99)00062-4openalex-snapshot
Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures
inferredcites →https://doi.org/10.1016/s0301-4622(97)00072-0openalex-snapshot
Heat capacity and thermodynamic characteristics of denaturation and glass transition of hydrated and anhydrous proteins
inferredcites →https://doi.org/10.1016/s0370-1573(00)00141-1openalex-snapshot
Effective interactions in soft condensed matter physics
inferredcites →https://doi.org/10.1016/s0924-2244(01)00033-4openalex-snapshot
From food structure to texture
inferredcites →https://doi.org/10.1016/s0939-6411(98)00006-xopenalex-snapshot
Water vapor sorption by peptides, proteins and their formulations
inferredcites →https://doi.org/10.1016/s0958-6946(97)00040-xopenalex-snapshot
Colloidal aspects of ice cream—A review
inferredcites →https://doi.org/10.1016/s1359-0294(02)00052-3openalex-snapshot
The glass paradigm for colloidal glasses, gels, and other arrested states driven by attractive interactions
inferredcites →https://doi.org/10.1016/s1359-0294(02)00081-xopenalex-snapshot
Microstructure in relation to flow processing
inferredcites →https://doi.org/10.1017/s0022112005003551openalex-snapshot
Shear-induced self-diffusion and microstructure in non-Brownian suspensions at non-zero Reynolds numbers
inferredcites →https://doi.org/10.1021/bm0701898openalex-snapshot
Sorption of Water by Bidisperse Mixtures of Carbohydrates in Glassy and Rubbery States
inferredcites →https://doi.org/10.1021/bm700885fopenalex-snapshot
Importance of Intrinsic Properties of Dense Caseinate Dispersions for Structure Formation
inferredcites →https://doi.org/10.1021/jf00062a001openalex-snapshot
Some physicochemical approaches to the problem of protein texturization
inferredcites →https://doi.org/10.1021/la052682fopenalex-snapshot
Lattice Boltzmann Simulations of Droplet Formation in a T-Shaped Microchannel
inferredcites →https://doi.org/10.1021/ma60061a021openalex-snapshot
A Classical Thermodynamic Discussion of the Effect of Composition on Glass-Transition Temperatures
inferredcites →https://doi.org/10.1023/a:1010109232049openalex-snapshot
Foods As Dispersed Systems. Thermodynamic aspects of composition-property relationships in formulated food
inferredcites →https://doi.org/10.1038/nmat1496openalex-snapshot
Understanding foods as soft materials
inferredcites →https://doi.org/10.1039/b605670aopenalex-snapshot
Colloid science of mixed ingredients
inferredcites →https://doi.org/10.1039/b611985aopenalex-snapshot
Encapsulation-stucturing of edible oil attenuates acute elevation of blood lipids and insulin in humans
inferredcites →https://doi.org/10.1039/b706886gopenalex-snapshot
Characterizing a model food gel containing bubbles and solid inclusions using ultrasound
inferredcites →https://doi.org/10.1039/b802183jopenalex-snapshot
Food structure and functionality: a soft matter perspective
inferredcites →https://doi.org/10.1046/j.1365-2621.2003.00748.xopenalex-snapshot
State diagrams to help describe wheat bread processing
inferredcites →https://doi.org/10.1063/1.2336304openalex-snapshot
Water activity and mobility in solutions of glycerol and small molecular weight sugars: Implication for cryo- and lyopreservation
inferredcites →https://doi.org/10.1079/bjn20041352openalex-snapshot
Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy
inferredcites →https://doi.org/10.1080/00986448208911047openalex-snapshot
DISPERSION PHENOMENA IN HIGH VISCOSITY IMMISCIBLE FLUID SYSTEMS AND APPLICATION OF STATIC MIXERS AS DISPERSION DEVICES IN SUCH SYSTEMS
inferredcites →https://doi.org/10.1080/07373930600775979openalex-snapshot
Models for Sorption Isotherms for Foods: A Review
inferredcites →https://doi.org/10.1088/0953-8984/9/29/001openalex-snapshot
Phase transitions of fluids in shear flow
inferredcites →https://doi.org/10.1094/cchem-84-1-0048openalex-snapshot
Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta
inferredcites →https://doi.org/10.1094/cchem.2000.77.5.645openalex-snapshot
Thermal Modifications of Starch During High‐Temperature Drying of Pasta
inferredcites →https://doi.org/10.1098/rspa.1934.0169openalex-snapshot
The formation of emulsions in definable fields of flow
inferredcites →https://doi.org/10.1111/j.1365-2621.1991.tb02001.xopenalex-snapshot
Amorphous state and delayed ice formation in sucrose solutions
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb12206.xopenalex-snapshot
Glass Transition State Diagram of a Baked Cracker and Its Relationship to Gluten
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb08758.xopenalex-snapshot
Glass Transition and Food Technology: A Critical Appraisal
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb09642.xopenalex-snapshot
Shelf Life Prediction of Cereal‐based Dry Foods Packed in Moisture‐sensitive Films
inferredcites →https://doi.org/10.1111/j.1541-4337.2003.tb00015.xopenalex-snapshot
Food Process Engineering: The Last 25 Years and Challenges Ahead
inferredcites →https://doi.org/10.1122/1.1333001openalex-snapshot
Droplet breakup in concentrated emulsions
inferredcites →https://doi.org/10.1146/annurev.fl.16.010184.001333openalex-snapshot
Stability and Coagulation of Colloids in Shear Fields
inferredcites →https://doi.org/10.1146/annurev.fluid.34.082301.144051openalex-snapshot
M ICROSTRUCTURAL E VOLUTION IN P OLYMER B LENDS
inferredcites →https://doi.org/10.5860/choice.33-2140openalex-snapshot
Principles of polymer chemistry
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4602729openalex-extracted
Multiscale Material Science Study on the Texture of Sv-Processed Tibetan Chicken Breast with Human-Machine Collaborated Electromyography Analysis
inferred← citeshttps://doi.org/10.1002/9781118597651.ch2openalex-snapshot
Protein‐Based Designs for Healthier Foods of the Future
inferred← citeshttps://doi.org/10.1002/9781118860588.ch5openalex-snapshot
Functional Properties of Food Proteins
inferred← citeshttps://doi.org/10.1002/cche.10479openalex-snapshot
Alveograph characterization of industrial samples of Danish pastry dough
inferred← citeshttps://doi.org/10.1002/jsfa.6013openalex-snapshot
Stabilising emulsion‐based colloidal structures with mixed food ingredients
inferred← citeshttps://doi.org/10.1002/sfp2.70077openalex-snapshot
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
inferred← citeshttps://doi.org/10.1002/smll.202308560openalex-snapshot
Mixed Nanosphere Assemblies at a Liquid–Liquid Interface
inferred← citeshttps://doi.org/10.1007/10_2017_10openalex-snapshot
Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties
inferred← citeshttps://doi.org/10.1007/s10068-025-01998-6openalex-snapshot
Ethanol pretreatment before air drying of beetroot: drying kinetics
inferred← citeshttps://doi.org/10.1007/s11483-020-09652-wopenalex-snapshot
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes
inferred← citeshttps://doi.org/10.1007/s11947-012-1031-2openalex-snapshot
Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour
inferred← citeshttps://doi.org/10.1007/s13197-022-05400-9openalex-snapshot
Food physics insight: the structural design of foods
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.03126-7openalex-snapshot
Multiscale Modeling of Food Processes
inferred← citeshttps://doi.org/10.1016/b978-0-12-820057-5.00008-xopenalex-snapshot
Food processing by-products and molecular gastronomy
inferred← citeshttps://doi.org/10.1016/b978-0-323-85513-6.00014-1openalex-snapshot
New food structures and their influence on nutrition, health and well-being
inferred← citeshttps://doi.org/10.1016/b978-0-443-13370-1.00010-7openalex-snapshot
Fruit and vegetable protein—characterization, extraction, and functionality
inferred← citeshttps://doi.org/10.1016/j.apenergy.2014.06.027openalex-snapshot
Advanced computational modelling for drying processes – A review
inferred← citeshttps://doi.org/10.1016/j.cis.2012.04.002openalex-snapshot
Soft matter approaches to food structuring
inferred← citeshttps://doi.org/10.1016/j.cis.2016.03.003openalex-snapshot
Filler functionality in edible solid foams
inferred← citeshttps://doi.org/10.1016/j.coche.2012.08.002openalex-snapshot
Material properties and processing in chemical product design
inferred← citeshttps://doi.org/10.1016/j.cocis.2009.11.001openalex-snapshot
Food emulsions and foams: Stabilization by particles
inferred← citeshttps://doi.org/10.1016/j.cocis.2013.03.009openalex-snapshot
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
inferred← citeshttps://doi.org/10.1016/j.cofs.2016.10.003openalex-snapshot
Rheological and thermal behavior of food matrices during processing and storage: relevance for textural and nutritional quality of food
inferred← citeshttps://doi.org/10.1016/j.cofs.2018.05.006openalex-snapshot
Progress in understanding of supplemented state diagrams of hydrophilic food materials
inferred← citeshttps://doi.org/10.1016/j.cofs.2020.12.003openalex-snapshot
Mesoscale structuring of gluten-free bread with starch
inferred← citeshttps://doi.org/10.1016/j.cofs.2026.101418openalex-snapshot
Bridging rheology and large-deformation mechanics: emerging frameworks for modelling edible soft matter
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.04.127openalex-snapshot
Prediction of the time evolution of pH in meat
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.05.008openalex-snapshot
Food protein functionality: A comprehensive approach
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2011.12.017openalex-snapshot
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.07.003openalex-snapshot
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.04.012openalex-snapshot
Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.12.001openalex-snapshot
Sugar and polyol solutions as effective solvent for biopolymers
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.05.041openalex-snapshot
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.05.024openalex-snapshot
Protein-polyphenol particles for delivering structural and health functionality
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.12.032openalex-snapshot
Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.02.047openalex-snapshot
Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.06.007openalex-snapshot
Impact of the incorporation of solid lipid nanoparticles on β-lactoglobulin gel matrices
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.03.018openalex-snapshot
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.112274openalex-snapshot
Multiscale insights into starch–milk protein gels: A rheological and spectral imaging approach
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113436openalex-snapshot
Inside the cooling die: prediction of the flow profile of a high-moisture soy protein melt during extrusion
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.05.014openalex-snapshot
Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties
inferred← citeshttps://doi.org/10.1016/j.foostr.2020.100170openalex-snapshot
Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation
inferred← citeshttps://doi.org/10.1016/j.foostr.2022.100278openalex-snapshot
MULTICUBED: Multiscale-multiphysics simulation of food processing
inferred← citeshttps://doi.org/10.1016/j.foostr.2025.100437openalex-snapshot
Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates
inferred← citeshttps://doi.org/10.1016/j.foostr.2026.100551openalex-snapshot
Structuring fat like tissue for functionality in plant-based meat analogues
inferred← citeshttps://doi.org/10.1016/j.fufo.2022.100147openalex-snapshot
Gastronomy: An extended platform for customized nutrition
inferred← citeshttps://doi.org/10.1016/j.idairyj.2012.02.006openalex-snapshot
Influence of dairy proteins on textural changes in high-protein bars
inferred← citeshttps://doi.org/10.1016/j.ifset.2013.11.008openalex-snapshot
Multiphysics pore-scale model for the rehydration of porous foods
inferred← citeshttps://doi.org/10.1016/j.ifset.2013.12.002openalex-snapshot
Rehydration kinetics of freeze-dried carrots
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.103993openalex-snapshot
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system
inferred← citeshttps://doi.org/10.1016/j.ijheatmasstransfer.2015.11.089openalex-snapshot
Phase field simulations of ice crystal growth in sugar solutions
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2012.08.019openalex-snapshot
Multiscale modeling in food engineering
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2012.09.001openalex-snapshot
Structuring of indirectly expanded snacks based on potato ingredients: A review
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2014.08.010openalex-snapshot
A soft condensed matter approach towards mathematical modelling of mass transport and swelling in food grains
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.08.014openalex-snapshot
Swelling and hydration studies on egg yolk samples via scanning fluid dynamic gauge and gravimetric tests
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.03.028openalex-snapshot
From firm to fluid – Structure-texture relations of filled gels probed under Large Amplitude Oscillatory Shear
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.05.027openalex-snapshot
Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography
inferred← citeshttps://doi.org/10.1016/j.jnnfm.2014.12.011openalex-snapshot
Softening of aged fluids in start-up flows of dense suspensions
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112667openalex-snapshot
Protein-based functional colloids and their potential applications in food: A review
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115935openalex-snapshot
Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis
inferred← citeshttps://doi.org/10.1016/j.meatsci.2013.03.027openalex-snapshot
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory
inferred← citeshttps://doi.org/10.1016/j.memsci.2014.05.027openalex-snapshot
Structure of milk protein deposits formed by casein micelles and β-lactoglobulin during frontal microfiltration
inferred← citeshttps://doi.org/10.1016/j.tifs.2014.01.003openalex-snapshot
Basic knowledge models for the design of bread texture
inferred← citeshttps://doi.org/10.1016/j.tifs.2014.11.003openalex-snapshot
Nanoparticle diffusometry for quantitative assessment of submicron structure in food biopolymer networks
inferred← citeshttps://doi.org/10.1016/j.tifs.2016.05.012openalex-snapshot
Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure
inferred← citeshttps://doi.org/10.1016/j.tifs.2017.08.003openalex-snapshot
Functional colloids from proteins and polysaccharides for food applications
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.04.034openalex-snapshot
The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.03.015openalex-snapshot
Food structure, function and artificial intelligence
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.03.027openalex-snapshot
Sustainable food systems science based on physics’ principles
inferred← citeshttps://doi.org/10.1017/cbo9780511760549.003openalex-snapshot
Soft random solids: particulate gels, compressed emulsions, and hybrid materials
inferred← citeshttps://doi.org/10.1021/acs.macromol.0c01455openalex-snapshot
Global and Local Views of the Glass Transition in Mixtures
inferred← citeshttps://doi.org/10.1021/acsnano.1c09853openalex-snapshot
Dynamic Reconfiguration of Compressed 2D Nanoparticle Monolayers
inferred← citeshttps://doi.org/10.1021/ar8002078openalex-snapshot
Molecular Gastronomy, a Scientific Look at Cooking
inferred← citeshttps://doi.org/10.1021/la1001013openalex-snapshot
Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides
inferred← citeshttps://doi.org/10.1021/la4039446openalex-snapshot
Role of Geometry and Amphiphilicity on Capillary-Induced Interactions between Anisotropic Janus Particles
inferred← citeshttps://doi.org/10.1038/s41467-025-57934-zopenalex-snapshot
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods
inferred← citeshttps://doi.org/10.1038/s41538-021-00099-yopenalex-snapshot
A brief review of the science behind the design of healthy and sustainable plant-based foods
inferred← citeshttps://doi.org/10.1039/9781788016155-00151openalex-snapshot
Food Structure Development in Cereal and Snack Products
inferred← citeshttps://doi.org/10.1039/9781837676699-00072openalex-snapshot
Modelling Thermodynamics of Food Plasticizers
inferred← citeshttps://doi.org/10.1039/9781837676699-00377openalex-snapshot
Soft Matter Structuring in Plant-based Meat Analogues
inferred← citeshttps://doi.org/10.1039/9781837676699-00423openalex-snapshot
Bread Doughs and Baking Foams
inferred← citeshttps://doi.org/10.1039/9781839169649-00069openalex-snapshot
Next Generation Plant-based Foods – Healthy, More Ethical and More Sustainable?
inferred← citeshttps://doi.org/10.1039/c0sm00280aopenalex-snapshot
Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory
inferred← citeshttps://doi.org/10.1039/c1cp22980jopenalex-snapshot
Aggregation kinetics and gel formation in modestly concentrated suspensions of oppositely charged model ceramic colloids: a numerical study
inferred← citeshttps://doi.org/10.1039/c2fd20028gopenalex-snapshot
Viscoelastic phase separation in soft matter and foods
inferred← citeshttps://doi.org/10.1039/c2fd20042bopenalex-snapshot
Soft matter approaches as enablers for food macroscale simulation
inferred← citeshttps://doi.org/10.1039/c2fd20122dopenalex-snapshot
Concluding remarks: the future of soft matter and food structure
inferred← citeshttps://doi.org/10.1039/c2fd20125aopenalex-snapshot
Soft matter approaches to structured foods: from “cook-and-look” to rational food design?
inferred← citeshttps://doi.org/10.1039/c2sm25871dopenalex-snapshot
Capillary interactions among spherical particles at curved liquid interfaces
inferred← citeshttps://doi.org/10.1039/c4fo00513aopenalex-snapshot
Effects of salt on the expansion of starchy snacks: a multiscale analysis
inferred← citeshttps://doi.org/10.1039/c5sm00100eopenalex-snapshot
Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough
inferred← citeshttps://doi.org/10.1039/c5sm01797aopenalex-snapshot
Celebrating Soft Matter 's 10th Anniversary: Simplicity in complexity – towards a soft matter physics of caramel
inferred← citeshttps://doi.org/10.1039/c6fo01497fopenalex-snapshot
Predicting the solubility of mixtures of sugars and their replacers using the Flory–Huggins theory
inferred← citeshttps://doi.org/10.1039/c7ra00642jopenalex-snapshot
Synchrotron X-ray tomographic quantification of microstructural evolution in ice cream – a multi-phase soft solid
inferred← citeshttps://doi.org/10.1039/d4sm00201fopenalex-snapshot
Pore development in viscoelastic foods during drying
inferred← citeshttps://doi.org/10.1080/00986445.2019.1691539openalex-snapshot
Estimation of aqueous solubility of starch from various botanical sources using Flory Huggins theory approach
inferred← citeshttps://doi.org/10.1080/07373937.2013.829089openalex-snapshot
A Paradigm Shift in Drying of Food Materials via Free-Volume Concepts
inferred← citeshttps://doi.org/10.1080/07373937.2018.1555540openalex-snapshot
Development of a porosity prediction model based on shrinkage velocity and glass transition temperature
inferred← citeshttps://doi.org/10.1080/10408398.2016.1227299openalex-snapshot
Multi-scale model of food drying: Current status and challenges
inferred← citeshttps://doi.org/10.1080/10408398.2017.1345852openalex-snapshot
Prediction of porosity of food materials during drying: Current challenges and directions
inferred← citeshttps://doi.org/10.1080/10408398.2018.1442315openalex-snapshot
Understanding functionality of sucrose in biscuits for reformulation purposes
inferred← citeshttps://doi.org/10.1080/10408398.2020.1786003openalex-snapshot
Understanding functionality of sucrose in cake for reformulation purposes
inferred← citeshttps://doi.org/10.1088/0953-8984/26/46/464103openalex-snapshot
Multiscale analysis of structure development in expanded starch snacks
inferred← citeshttps://doi.org/10.1111/1541-4337.12361openalex-snapshot
Relating Food Engineering to Cooking and Gastronomy
inferred← citeshttps://doi.org/10.1111/1541-4337.12413openalex-snapshot
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review
inferred← citeshttps://doi.org/10.1111/1541-4337.12749openalex-snapshot
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
inferred← citeshttps://doi.org/10.1111/1750-3841.17640openalex-snapshot
Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking
inferred← citeshttps://doi.org/10.1111/ijfs.16128openalex-snapshot
Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking
inferred← citeshttps://doi.org/10.1111/jtxs.12105openalex-snapshot
Transforming Structural Breakdown into Sensory Perception of Texture
inferred← citeshttps://doi.org/10.1115/1.4005157openalex-snapshot
Heat Transfer to Foods: Ensuring Safety and Creating Microstructure
inferred← citeshttps://doi.org/10.1146/annurev-food-022811-101250openalex-snapshot
Polymer and Colloidal Models Describing Structure-Function Relationships
inferred← citeshttps://doi.org/10.1146/annurev-food-052924-062915openalex-snapshot
Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome
inferred← citeshttps://doi.org/10.1201/b12048-2openalex-snapshot
An Introduction to Biopolymer Applications in Food Engineering
inferred← citeshttps://doi.org/10.18174/331968openalex-snapshot
Dry fractionation for sustainable production of plant protein concentrates
inferred← citeshttps://doi.org/10.18174/539894openalex-snapshot
Water binding and water release by plant-based meat analogues
inferred← citeshttps://doi.org/10.21427/d7bg85openalex-snapshot
Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavour and Sensory Evaluation
inferred← citeshttps://doi.org/10.24275/uami.5138jf046openalex-snapshot
Caracterización y estabilidad de emulgeles basados en mezclas de almidón de trigo y goma arábica
inferred← citeshttps://doi.org/10.3389/fnut.2019.00192openalex-snapshot
Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy
inferred← citeshttps://doi.org/10.3390/foods10040778openalex-snapshot
Modelling Volume Change and Deformation in Food Products/Processes: An Overview
inferred← citeshttps://doi.org/10.4995/bmt2022.2022.15542openalex-snapshot
Soft matter physics can set biological clock of industrial food science and (bio)technology
inferred← citeshttps://doi.org/10.4995/bmt2022.2022.16007openalex-snapshot
Proceedings - 4th International Conference Business Meets Technology 2022
inferred← citeshttps://doi.org/10.5204/thesis.eprints.120676openalex-snapshot
Microscale Modelling of Cellular Level Transport and Deformation during Food Drying
inferred← citeshttps://doi.org/10.70675/00b46edazd12az4b80za79cz720e9061e9c0openalex-snapshot
Contribution à la compréhension du colmatage membranaire lors de la microfiltration de jus de fruits : identification de leur potentiel colmatant
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.