Original Research
Accepted on 06 Jan 2025
Rheology of concentrated crystal suspensions: Sucrose fondants as hard particles in soft matter
in Food and Soft Materials
Frontiers in Soft Matter
doi 10.3389/frsfm.2025.1527707
Type at least 3 characters
4 articles
Articles
Original Research
Published on 26 Apr 2024
Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels
in Food and Soft Materials
Frontiers in Soft Matter
doi 10.3389/frsfm.2024.1363898
- 3,032 views
Perspective
Published on 06 Feb 2024
Addressing the structural sophistication of meat via plant-based tissue engineering
in Food and Soft Materials
Frontiers in Soft Matter
doi 10.3389/frsfm.2024.1343906
- 6,126 views
- 3 citations
Original Research
Published on 23 Jan 2024
Phase behavior in multicomponent mixtures
in Food and Soft Materials
Frontiers in Soft Matter
doi 10.3389/frsfm.2023.1328180
- 1,210 views
- 1 citation