Frontiers in Soft Matter | Food and Soft Materials

Original Research

Published on 01 Jun 2026

Effect of ultrasound-assisted emulsification on cinnamon essential oil dispersion: a strategy to improve biopolymer-based active films for sustainable food packaging

in Food and Soft Materials

Tamires Sousa de Oliveira
Luiz Carlos Corrêa-Filho
Júlya Cruz Navarro
André Mesquita Magalhães Costa
Carlos Wanderlei Piler de Carvalho
Lourdes Maria Corrêa Cabral
Otniel Freitas-Silva
Renata Valeriano Tonon

Frontiers in Soft Matter

doi 10.3389/frsfm.2026.1848142

570 views

Original Research

Accepted on 29 May 2026

Impact of High-Temperature Sterilization on the physicochemical and functional properties of chicken gels enriched with red algae (Palmaria palmata)

in Food and Soft Materials

Langye Jiang
Christelle Turchiuli
Qinyi Lei
Zitong Chen
Xinlan Jiang
SHAOZONG WU

Frontiers in Soft Matter

183 views

Mini Review

Published on 30 Apr 2026

Active biopolymer films from oil-in-water pickering emulsions for food preservation: a mini review

in Food and Soft Materials

Rodrigo F. Gouvêa
Cristina T. Andrade

Frontiers in Soft Matter

doi 10.3389/frsfm.2026.1827305

678 views

Original Research

Published on 12 Jan 2026

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

Vanessa Oliveira Di Sarli Peixoto
Gabriela Baptista Brito
Carlos Adam Conte-Junior
Thiago Oliveira Marinho
Márcio Nele
Alexandre Guedes Torres
Vanessa Naciuk Castelo-Branco

Frontiers in Soft Matter

doi 10.3389/frsfm.2025.1741918

1,360 views
1 citation

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

Daniel E. Osorio-Macías
Raúl Ferrer-Gallego
Jaeyeong Choi
Björn Bergenståhl

Frontiers in Soft Matter

doi 10.3389/frsfm.2025.1579973

2,823 views
1 citation

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

4,108 views
2 citations

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

Frontiers in Soft Matter

doi 10.3389/frsfm.2024.1363898

7,463 views
14 citations

Perspective

Published on 06 Feb 2024

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

in Food and Soft Materials

Daniel Dikovsky

Frontiers in Soft Matter

doi 10.3389/frsfm.2024.1343906

12,049 views
7 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

Frontiers in Soft Matter

doi 10.3389/frsfm.2023.1328180

3,739 views
3 citations