Related Experiment Video
Updated: May 16, 2026

A Computer Vision System for the Assessment of Ice Cream Melting Behavior
Published on: October 4, 2024
Soft matter approaches to structured foods: from "cook-and-look" to rational food design?
1Food Concept & Physical Design "The Mill", Mühleweg 10, CH-4112 Flüh, Switzerland. job.ubbink@themill.ch
Abstract:
Developments in soft matter physics are discussed within the context of food structuring. An overview is given of soft matter-based approaches used in food, and a relation is established between soft matter approaches and food technology, food creation, product development and nutrition. Advances in food complexity and food sustainability are discussed from a physical perspective, and the potential for future developments is highlighted.
More Related Videos
Related Concept Videos
Structuralism
Titchener's approach to structuralism was unique. He employed introspection, a method...
Factorial Design
Structure-Activity Relationships and Drug Design
SAR studies the intricate relationship between a drug's chemical structure and biological activity. It focuses on understanding how modifications to a drug's structure can influence its...

