{"title":"作为多尺度软物质物理学问题的食品口腔加工","authors":"Thomas A. Vilgis","doi":"10.1038/s42254-024-00692-6","DOIUrl":null,"url":null,"abstract":"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?","PeriodicalId":19024,"journal":{"name":"Nature Reviews Physics","volume":"6 4","pages":"212-214"},"PeriodicalIF":44.8000,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food oral processing as a multiscale soft matter physics problem\",\"authors\":\"Thomas A. Vilgis\",\"doi\":\"10.1038/s42254-024-00692-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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?\",\"PeriodicalId\":19024,\"journal\":{\"name\":\"Nature Reviews Physics\",\"volume\":\"6 4\",\"pages\":\"212-214\"},\"PeriodicalIF\":44.8000,\"publicationDate\":\"2024-02-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nature Reviews Physics\",\"FirstCategoryId\":\"101\",\"ListUrlMain\":\"https://www.nature.com/articles/s42254-024-00692-6\",\"RegionNum\":1,\"RegionCategory\":\"物理与天体物理\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"PHYSICS, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nature Reviews Physics","FirstCategoryId":"101","ListUrlMain":"https://www.nature.com/articles/s42254-024-00692-6","RegionNum":1,"RegionCategory":"物理与天体物理","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"PHYSICS, APPLIED","Score":null,"Total":0}
Food oral processing as a multiscale soft matter physics problem
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?
期刊介绍：
Nature Reviews Physics is an online-only reviews journal, part of the Nature Reviews portfolio of journals. It publishes high-quality technical reference, review, and commentary articles in all areas of fundamental and applied physics. The journal offers a range of content types, including Reviews, Perspectives, Roadmaps, Technical Reviews, Expert Recommendations, Comments, Editorials, Research Highlights, Features, and News & Views, which cover significant advances in the field and topical issues. Nature Reviews Physics is published monthly from January 2019 and does not have external, academic editors. Instead, all editorial decisions are made by a dedicated team of full-time professional editors.
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