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Food oral processing as a multiscale soft matter physics problem

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The science of food is strongly connected to chemistry and sensory science, but chewing and swallowing is also governed by soft matter physics as it involves processing materials that are deformable, easily fractured or that melt at low temperatures. What can physics tell us about these processes, and what questions remain?

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Fig. 1: Essential steps of oral processing.

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  1. Max-Planck-Institute for Polymer Research, Mainz, Germany

    Thomas A. Vilgis

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  1. Thomas A. Vilgis
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Correspondence to Thomas A. Vilgis.

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Vilgis, T.A. Food oral processing as a multiscale soft matter physics problem. Nat Rev Phys 6, 212–214 (2024). https://doi.org/10.1038/s42254-024-00692-6

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  • DOI: https://doi.org/10.1038/s42254-024-00692-6

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