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4 articles

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Articles

Original Research

Published on 04 Feb 2025

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

in Food and Soft Materials

Hannah M. Hartge
Eckhard Flöter
Thomas A. Vilgis

Frontiers in Soft Matter

doi 10.3389/frsfm.2025.1527707

178 views

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

Marta Ghebremedhin
Sebastian Seiffert
Thomas A. Vilgis

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

Frontiers in Soft Matter

doi 10.3389/frsfm.2024.1363898

3,065 views

Perspective

Published on 06 Feb 2024

Addressing the structural sophistication of meat via plant-based tissue engineering

in Food and Soft Materials

Daniel Dikovsky

Addressing the structural sophistication of meat via plant-based tissue engineering

Frontiers in Soft Matter

doi 10.3389/frsfm.2024.1343906

6,219 views
3 citations

Original Research

Published on 23 Jan 2024

Phase behavior in multicomponent mixtures

in Food and Soft Materials

Luka Sturtewagen
Belinda P. C. Dewi
Arjen Bot
Paul Venema
Erik van der Linden

Phase behavior in multicomponent mixtures

Frontiers in Soft Matter

doi 10.3389/frsfm.2023.1328180

1,233 views
1 citation