In this page :
1.Molecular and Physical Gastonomy (scientific discipline)
1.1. Scientific articles
1.2. Scientific Books
1.3. Scientific Podcasts
2.Applications of Molecular and Physical Gastronomy
2.1. Applications to education/communication
2.2. Applications to culinary art (molecular cooking/cuisine, synthetic cooking/note by note cuisine, and other innovations)
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1.Scientific publications
1.1.Scientific articles published
Bartolucci G, Busiello DM, Ciarchi M, Corticelli A, Di Terlizzi I, Olmeda F, Revignas D, Schimmenti VM. 2025. Phase behavior of Cacio and Pepe sauce, Soft Condensed Matter (cond-mat.soft), arXiv:2501.00536 [cond-mat.soft] (or arXiv:2501.00536v2 [cond-mat.soft] for this version). https://doi.org/10.48550/arXiv.2501.00536
Aguilera José Miguel. 2025. Corking and uncorking a bottle of wine, International Journal of Molecular and Physical Gastronomy, 11(1), 3, 1-4. doi: 10.17180/ijmpg-2025-art03
Larissa Tessaro, Andresa Gomes, Paulo José do Amaral Sobral. 2025. Can polydispersity affect the properties of a double emulsion?, International Journal of Molecular and Physical Gastronomy, 11(1), 1, 1-4. doi: 10.17180/ijmpg-2025-art01.
Khati P, Huc-Mathis D, Leverrier C. 2024. Modeling the structure-texture-stability relationship in apricot juices treated by High Pressure Homogenization, International Journal of Molecular and Physical Gastronomy, 10(1), 12, 1-20, doi: 10.17180/ijmpg-2024-art12.
Byrd L, Danaher P, Burke R. 2024. Does the age and associated pH of buttermilk influence the sensory properties of soda bread?, International Journal of Molecular and Physical Gastronomy, 10(1), 9, 1-7. doi: 10.17180/ijmpg-2024-art09
This vo Kientza H. 2024. Questions and answers: when words are analysed from a chemical and physical perspective, innovation is easy, International Journal of Molecular and Physical Gastronomy, 10(1), 1, 1-12. DOI: 10.17180/ijmpg-2024-art01.
Duarte-Casar R. 2023. Gastronomía Molecular y Cocina Molecular: No es lo mismo, Revista de gastronomia y cocina, 2(2), 1-9. https://doi.org/10.70221/rgc.8153148. https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/25/33
Mathijssen AJTM, Lisicki M, Prakash VN, Mossige EJL. 2023. Culinary fluid mechanics and other currents in food science, Rev. Mod. Phys. 95, 025004. DOI: https://doi.org/10.1103/RevModPhys.95.025004
This vo Kientza H. 2023. About Aguilera et al. (2004): chocolate, migration of lipids, diffusion and capillarity, International Journal of Molecular and Physical Gastronomy, 9(1), 11, 1-9. DOI: 10.17180/ijmpg-2023-art11.
This vo Kientza H. 2023. Recovering failed hollandaise, International Journal of Molecular and Physical Gastronomy, 9(1), 10, 1-9. DOI: 10.17180/ijmpg-2023-art10.
Traynor M, Danderson C, Ahmad I. 2023. Kombucha, a complex fermented beverage, International Journal of Molecular and Physical Gastronomy, 9(1), 8, 1-4. DOI: 10.17180/ijmpg-2023-art08.
Burke R. 2023. Image for thought: The examination of potato starch granules under the microscope, International Journal of Molecular Gastronomy, 9(1), 6, 1-3. DOI: 10.17180/ijmpg-2023-art06.
Burke R. 2023. Creating an emulsion from onions, International Journal of Molecular Gastronomy, 9(1), 5, 1-3. DOI: 10.17180/ijmpg-2023-art05.
Aguilera JM, Moreno C, Bouchon P. 2023. Intruding into fresh berries non-destructively, International Journal of Molecular and Physical Gastronomy, 9(1), 4, 1-3. DOI: 10.17180/ijmpg-2023-art04.
Sobral PJ , Lourenço RV, Bittante AMQB, Relkin P. 2023. The blooming in a dark chocolate, IJMPG, 9(1), 3, 1-4. DOI: DOI: 10.17180/ijmpg-2023-art03.
This vo Kientza H. 2023. An emulsion in the making, IJMPG, 9(1), 2, 1-3. DOI: 10.17180/ijmpg-2023-art02.
Besançon S, Foropon MC, This vo Kientza H. 2023. Determination of copper ions in jams produced in copper vessels, 9(1), 1, 1-17. DOI: 10.17180/ijmpg-2023-art01.
This H. 2022. Using the disperse system formalism, DSF, to determine the first two classes of complex suspensions, 8(1), 2. DOI: 10.17180/ijmpg-2022-art02.
Research Note:
Burke RM, Danaher P. 2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, 8(1), 1. DOI: 10.17180/ijmpg-2022-art01.
Vilgis TA. 2021. About the book Molecules, Microbes, and Meals, by Alan Kelly (Oxford University Press, Oxford, UK), 7(1), 1, 1-3. DOI: 10.17180/ijmpg-2021-art01
Begam N, Ragulskaya A, Girelli A, Rahmann H, Chandran S, Westermeier F, Reiser F, Sprung M, Zhang F et al. 2021. Kinetics of Network Formation and Heterogeneous Dynamics of an Egg White Gel Revealed by Coherent X-Ray Scattering, Phys. Rev. Lett. 126, 098001. DOI: https://doi.org/10.1103/PhysRevLett.126.098001
Goldberg NN, O'Reilly OM. 2020. Mechanics-based model for the cooking-induced deformation of spaghetti, Phys. Rev. E 101, 013001. DOI: https://doi.org/10.1103/PhysRevE.101.013001
Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part 2), 2(1), 2, 1-5. DOI: 10.17180/ijmpg-2016-art02.
Le Falher et al. 2016. Time-Course Evolution of Two Water-soluble Vitamins (Ascorbic acid, Nicotinic acid) and Two Amino-Acids (L-Cysteine and L-Methionine) Following Thermal Processing in Water at 100 °C (part 1), 2(1), 1, 1-6. DOI: 10.17180/ijmpg-2016-art01
Treesuwan W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1(1), 2, 1-6. DOI: 10.17180/ijmpg-2015-art02.
Vilgis TA. 2015. Soft matter food physics—the physics of food and cooking, Reports on Progress in Physics, 78(12) 124602. DOI 10.1088/0034-4885/78/12/124602
Treesuwan W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1(1), 1, 14. DOI: 10.17180/ijmpg-2015-art01.
Fooladi, E. (2013). Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”. LUMAT: International Journal on Math, Science and Technology Education, 1(2), 159–172. https://doi.org/10.31129/lumat.v1i2.1111
1.2.Scientific Books published
O’Hara PB. 2025. Food Chemistry in Small Bites, University of California Press isbn 978-0-520-39762-0
Burke R, Kelly A, Lavelle C, This vo Kientza H. 2021. Handbook of molecular gastronomy, CRC Press.
1.3.Scientific Podcasts
2. Applications of Molecular and Physical Gastronomy
2.1. Education :
This vo Kientza H. 2025. Using a descending approach for exploring “culinary definitions”, in view of analysis and food innovation, International Journal of Molecular and Physical Gastronomy, 11(1), 2, 1-21. doi: 10.17180/ijmpg-2022-art02.
This vo Kientza H. 2024. How many significant figures should be used for means and standard deviations?, International Journal of Molecular and Physical Gastronomy, 10(1), 8, 1-15. doi: 10.17180/ijmpg-2024-art08
This vo Kientza H. 2024. What is "important"?, International Journal of Molecular and Physical Gastronomy, 10(1), 7, 1-5. doi: 10.17180/ijmpg-2024-art07
This, vo Kientza H. 2024. Science, technology, engineering and technique, International Journal
of Molecular and Physical Gastronomy, 10(1),4, 1-13. DOI: 10.17180/ijmpg-2024-art04.
Hervé This vo Kientza. 2023. Shall we get rid of adjectives and adverbs in scientific writing? Not always, International Journal of Molecular and Physical Gastronomy, Editorial, 9(1) 12, 1-5. DOI: 10.17180/ijmpg-2023-art12.
This vo Kientza. 2023. Why this journal?, International Journal of Molecular and Physical Gastronomy, 9(1), 9, 1-3. DOI: 10.17180/ijmpg-2023-art09.
Burke R, Danaher P. 2018. Interdisciplinary Teaching and Learning within Molecular Gastronomy Education: Does it Benefit Students?, International Journal of Molecular Gastronomy. 2018(1), 4(1), 1, 1-12. DOI: 10.17180/ijmpg-2018-art01.
2.2. Application to Culinary art
Delattre C. 2024. The unplugged apple pie, International Journal of Molecular and Physical Gastronomy, 10(1), 10, 1-6. doi: 10.17180/ijmpg-2024-art01
Bellot L, Gueguen A, Hong C. 2023. “La Vie en Rose”: a note by note savory dish, International Journal of Molecular and Physical Gastronomy, 9(1), 14, 1-8. DOI: 10.17180/ijmpg-2023-art14.
Shende D. 2023. Summer with sustainability: note by note cooking utilizing food waste, International Journal of Molecular and Physical Gastronomy, 9(1), 13, 1-4. DOI: 10.17180/ijmpg-2023-art13.
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. DOI: 10.17180/ijmpg-2024-art05.
