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6 articles

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articles

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

375 views

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

2,224 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

Hannah M. Hartge
Eckhard Flöter
Thomas A. Vilgis

Frontiers in Soft Matter

doi 10.3389/frsfm.2025.1527707

2,803 views
1 citation

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

6,036 views
12 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

10,437 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

2,916 views
2 citations