4.1. Recipes

The International of Molecular and Physical Gastronomy publishes articles dealing with applications of Molecular and Physical Gastronomy to technique and art.
When the culinary art is concerned, such applications falls in the category of "Edible ideas"

Such articles are evaluated as all the others in this journal

Articles published in this section:

Danila AM, Gill K, O’Brien M, Scanlon C, Ward S, Burke R, Danaher P. 2026. Adaption of a Traditional Pancake Recipe to a Fortified Pancake Recipe Suitable for Dysphagia Patients at Level 6 on the IDDSI Scale, International Journal of Molecular and Physical Gastronomy, 12(1), 6, 1-10. doi: 10.17180/ijmpg-2026-art06.

Pestana JM, Paixão L, Slompo M, Mata P,  Moreira-Leite B. 2026. Reformulation of Portuguese seafood rice: a plant-based approach using synergy between gelling polysaccharides and seaweeds, International Journal of Molecular and Physical Gastronomy (Int J Mol Phys Gast), 12(1), 5, 1-8. DOI: 10.17180/ijmpg-2026-art05.

Danila AM, Gill K, O’Brien M, Scanlon C, Ward S, Burke R, Danaher P. 2026. Adaption of a Traditional Pancake Recipe to a Fortified Pancake Recipe Suitable for Dysphagia Patients at Level 6 on the IDDSI Scale., International Journal of Molecular and Physical Gastronomy, 12(1), 7, 1-10. doi: 10.17180/ijmpg-2026-art07.

Anja Bolha, Lazar Mojca, Šalamija Nuša, Žerjal
Hana, Čok Nives, Kmecl Martin, Mojca Korošec. 2026. Reformulation of a traditional Slovenian dessert for older adults with type 2 diabetes: an exploratory study of the walnut potica, International Journal of Molecular and Physical Gastronomy, 12(1), 3, 1-14. DOI: 10.17180/ijmpg-2026-art03.

Maddaford L, Hessel V, Nghiep Tran N, van Eyk P. 2025. Cheese, Bread, and Beverages : Formulating Fermentable Foods in the Final Frontier, International Journal of Molecular and Physical Gastronomy, 11(1), 4, 1-10. doi: 10.17180/ijmpg-2025-art04.

Delattre C. 2024. The unplugged apple pie, International Journal of Molecular and Physical Gastronomy, 10(1), 10, 1-6. doi: 10.17180/ijmpg-2024-art010

Abensour S. 2024. From Rejects to Riches: Note by Note Techniques to Tackle Food Waste with
the Ugly Apple, International Journal of Molecular and Physical Gastronomy, 10(1), 5, 1-8.

Bellot L, Gueguen A, Hong C. 2023. “La Vie en Rose”: a note by note savory dish, International Journal of Molecular and Physical Gastronomy, 14, 1-8.

Shende D. 2023. Summer with sustainability: note by note cooking utilizing food waste,  International Journal of Molecular and Physical Gastronomy, 13, 1-4.