Edible Soft Matter
Food is essential to life but also sees a catalog of demands which include feeding mankind without damaging the planet, tackling the rise of diet-related diseases, and providing tasty, healthy and nutritious foods. Understanding, designing and producing innovative food requires a fundamental knowledge of the functional properties of raw food materials and how these food ingredients interact to form complex multiscale, multicomponent materials. Here we show how soft matter science can be applied to edible materials and thus guide food design and production.
Authors
- Laurence Ramos (ORCID: https://orcid.org/0000-0003-2859-5133)
- Wilson C. K. Poon (ORCID: https://orcid.org/0000-0003-0760-7940)
- Deniz Z. Gunes (ORCID: https://orcid.org/0000-0002-4372-8224)
- Peter Fischer (ORCID: https://orcid.org/0000-0002-2992-5037)
Institutions
- Centre National de la Recherche Scientifique (FR)
- ETH Zurich (CH)
- Laboratoire Charles Coulomb (FR)
- KU Leuven (BE)
Publication Details
- Journal
- Europhysics news
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1051/epn/2025309
- Primary Topic
- Agriculture Sustainability and Environmental Impact
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- European Commission
- H2020 Marie Skłodowska-Curie Actions