Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

Olive oil phenolic compounds affect the release of aroma compounds

(2015) Alessandro Genovese et al.   FOOD CHEMISTRY

Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews

(2014) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

From Material Science to Avant-Garde Cuisine. The Art of Shaping Liquids into Spheres

(2014) Haohao Fu et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana

(2013) Mark P. Traynor et al.   FOOD RESEARCH INTERNATIONAL

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

(2013) Maria Dermiki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of process variables on the encapsulation of oil in ca-alginate capsules using an inverse gelation technique

(2012) Sariah Abang et al.   JOURNAL OF MICROENCAPSULATION

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties

(2011) Eng-Seng Chan   CARBOHYDRATE POLYMERS

Culinary Biophysics: on the Nature of the 6X°C Egg

(2011) César Vega et al.   Food Biophysics

First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics

(2011) Daniella Pingret et al.   JOURNAL OF FOOD SCIENCE

Spherical Eats

(2011) W. Wayt Gibbs et al.   SCIENTIFIC AMERICAN

Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods

(2011) P. Juliano et al.   ULTRASONICS SONOCHEMISTRY

Flavor network and the principles of food pairing

(2011) Yong-Yeol Ahn et al.   Scientific Reports

The green beans challenge

(2010) Hervé This   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The uncooked egg challenge

(2010) Hervé This   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Molecular Gastronomy: A New Emerging Scientific Discipline

(2010) Peter Barham et al.   CHEMICAL REVIEWS

Taste, olfactory and food texture reward processing in the brain and obesity

(2010) E T Rolls   INTERNATIONAL JOURNAL OF OBESITY

Liquid Nitrogen Ingestion Followed by Gastric Perforation

(2010) Luis D. Berrizbeitia et al.   PEDIATRIC EMERGENCY CARE

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Analytical methods for molecular gastronomy

(2009) Hervé This et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The ultrasonic processing of dairy products – An overview

(2009) Muthupandian Ashokkumar et al.   Dairy Science & Technology

Expectations and surprise in a molecular gastronomic meal

(2009) Line Holler Mielby et al.   FOOD QUALITY AND PREFERENCE

Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

(2008) Erik van der Linden et al.   Food Biophysics

The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

(2008) Martin R. Yeomans et al.   FOOD QUALITY AND PREFERENCE

Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

(2008) D. Bermúdez-Aguirre et al.   JOURNAL OF FOOD SCIENCE

The use of ultrasonics for nanoemulsion preparation

(2007) S. Kentish et al.   Innovative Food Science & Emerging Technologies

Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization

(2007) Yasuo Iida et al.   Innovative Food Science & Emerging Technologies