Frontiers in Soft Matter | Food and Soft Materials

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Submissions closing soon for our topic: Food Foams: Where Do We Stand? Recent Advances and Emerging Applications

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Tackling planetary health

See how Frontiers Planet Prize is supporting and celebrating breakthrough science that addresses the climate crisis

Food and Soft Materials

Submit your research

Author guidelines

Editor guidelines

Peer review

Publishing fees

Journal notices

Host a Research Topic with Frontiers in Soft Matter

Research Topic of the Month - October

Start your publishing journey

Unleash your data

Tackling planetary health

Editors

thomas a. vilgis

ali assifaoui

mathias porsmose clausen

clement de loubens

Articles

Use of solid fat-tailored oleogels loaded with α-tocopherol as fat replacers to improve the nutritional profile of cookies

Asymmetric flow field-flow fractionation for the monitoring of red wine colloids and macromolecules throughout the winemaking process

Rheology of concentrated crystal suspensions: sucrose fondants as hard particles in soft matter

Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels

Research Topics

Sustainable Nanostructured Soft-Matter Food Systems for Stable and Bioavailable Omega Fatty Acids

Multiscale analysis of ultrasound-assisted and electro-physical methods for modifying structure–property relationships in plant-based foods

Nanostructured and Biopolymer-based Soft Materials for Active and Sustainable Food Packaging

Next-generation oleogel and hydrogel systems: advances in structuring, digestion, and nutrient delivery in food matrices