Original Research
Accepted on 24 Dec 2025
Use of solid fat-tailored oleogels loaded with α-tocopherol as fat replacers to improve the nutritional profile of cookies
in Food and Soft Materials
Frontiers in Soft Matter
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6 articles
articles
Original Research
Published on 19 May 2025
Asymmetric flow field-flow fractionation for the monitoring of red wine colloids and macromolecules throughout the winemaking process
in Food and Soft Materials
Frontiers in Soft Matter
doi 10.3389/frsfm.2025.1579973
- 2,005 views
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
Frontiers in Soft Matter
doi 10.3389/frsfm.2025.1527707
- 2,533 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
Frontiers in Soft Matter
doi 10.3389/frsfm.2024.1363898
- 5,680 views
- 10 citations
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
- 9,877 views
- 7 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
- 2,751 views
- 2 citations