Letture consigliate

Curatolo, et al. (2026). Soft Matter. doi:10.1039/D5SM01263E

Xiong, et al. (2027). J. Food Eng. doi:10.1016/j.jfoodeng.2026.113153

Elezoglou, et al. (2026). J. Food Eng. doi:10.1016/j.jfoodeng.2026.113144

Makrypidis, et al. (2026). J. Non-Newtonian Fluid Mech. doi:10.1016/j.jnnfm.2026.105646

Erdogdu, et al. (2017). J. Food Eng. doi:10.1016/j.jfoodeng.2017.05.030

Coskun, et al. (2022). Innov. Food Sci. Emerg. Technol. doi:10.1016/j.ifset.2022.103184

Karatas, et al. (2023). Innov. Food Sci. Emerg. Technol. doi:10.1016/j.ifset.2023.103345

Datta, A.K. (2026). Digital Food Physics & Modeling. ecornell.cornell.edu/custom/foodphysics/

Datta, et al. (2012). Faraday Discuss. doi:10.1039/C2FD20042B

Datta, et al. (2022). Nat. Food. doi:10.1038/s43016-022-00617-5

Ghosh, et al. (2026). Chem. Eng. Sci. doi:10.1016/j.ces.2026.124268

Piovesan, et al. (2021). Trends Plant Sci. doi:10.1016/j.tplants.2021.07.010

Xiao, et al. (2023). J. Food Eng. doi:10.1016/j.jfoodeng.2023.111432

Verreydt, et al. (2022). Postharvest Biol. Technol. doi:10.1016/j.postharvbio.2022.112083

Van Cauteren, et al. (2026). J. Exp. Bot. doi:10.1093/jxb/erag405

Ramos, et al. (2025). Europhys. News. doi:10.1051/epn/2025309

Bertsch, et al. (2022). Food Funct. doi:10.1039/d2fo01247b

Bertsch, et al. (2021). Acta Biomater. doi:10.1016/j.actbio.2021.05.051

 Nardinocchi, P., Teresi, L., & Holmes, D.P. (2026). "Mechanics of Swelling", Royal Society of Chemistry, SOFT MATTER SERIES. https://doi.org/10.1039/9781837676736

Curatolo M., Tomassetti, G., van der Sman, R.G.M., & Teresi, L. (2026). “Thermal Dehydration of Swollen Heterogeneous Soft Materials”. Soft Matter. https://doi.org/10.1039/D5SM01263E

Xiong, T., Mohammed, I.K., Fan, W., Osborne, J., & Charalambides, M.N. (2027). “Modelling the structure – property relationship in baked and extruded cereal foods and its influence on sensory perception”. Journal of Food Engineering. DOI: 10.1016/j.jfoodeng.2026.113153

Elezoglou, T.K., Charalambides, M.N., & Rana, S. (2026). “Drucker-Prager model for approximating the tensile and compressive behaviour of chocolate at quasi-static strain rates”. Journal of Food Engineering. DOI: 10.1016/j.jfoodeng.2026.113144

Makrypidis, A., Liao, Z., Tibos, S., Papathanasiou, M.M., & Charalambides, M.N. (2026).