title: Biophysics of molecular gastronomy.
abstract: Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.
authors: School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA. Electronic address: brenner@seas.harvard.edu.
authors: Michael P
authors: MP
authors: Brenner
authors: School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA.
authors: Pia M
authors: PM
authors: Sörensen
mesh_terms: D001703:Biophysics; D003296:Cooking; D004044:Dietary Proteins / Q000737:chemistry*; D005285:Fermentation; D005502:Food; D005504:Food Analysis; D006801:Humans; D013649:Taste
chemical_list: D004044:Dietary Proteins