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

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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

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

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

Research Topics

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

Food Foams: Where Do We Stand? Recent Advances and Emerging Applications

Frontiers in Soft Matter: Chief Editor Insights