| dc.contributor.author | Brenner, Michael P. | |
| dc.contributor.author | Sorensen, Pia | |
| dc.date.accessioned | 2020-03-27T16:12:58Z | |
| dc.date.issued | 2015-03 | |
| dc.identifier.citation | Brenner, Michael P, and Pia M Sörensen. "Biophysics of Molecular Gastronomy." Cell 161, no. 1 (2015): 5-8. | en_US |
| dc.identifier.issn | 0092-8674 | en_US |
| dc.identifier.uri | http://nrs.harvard.edu/urn-3:HUL.InstRepos:42640960 | * |
| dc.description.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. | en_US |
| dc.description.sponsorship | Engineering and Applied Sciences | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | Elsevier BV | en_US |
| dash.license | META_ONLY | |
| dc.title | Biophysics of Molecular Gastronomy | en_US |
| dc.type | Journal Article | en_US |
| dc.description.version | Version of Record | en_US |
| dc.relation.journal | Cell | en_US |
| dash.depositing.author | Sorensen, Pia | |
| dc.date.available | 2020-03-27T16:12:58Z | |
| dash.affiliation.other | Harvard John A. Paulson School of Engineering and Applied Sciences | en_US |
| dc.identifier.doi | 10.1016/j.cell.2015.03.002 | |
| dc.source.journal | Cell | |
| dash.source.volume | 161;1 | |
| dash.source.page | 5-8 | |
| dash.contributor.affiliated | Sorensen, Pia | |
