Skip to main content

Type at least 3 characters

5 articles

No matches to your query could be found. Try another search term.
No matches to your query could be found. Try another search term.

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

475 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

985 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

Frontiers in Soft Matter

doi 10.3389/frsfm.2024.1363898

3,863 views
3 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

7,344 views
4 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

1,692 views
1 citation