{
  "abstract": "This Review examines culinary systems as experimentally accessible models of interfacial materials design. Culinary operations, including emulsification, foaming, gelation, spherification, controlled heating, smoking, and dehydration, govern gas‐liquid, oil‐water, solid‐liquid, polymer‐nanoparticle, and hydrogel‐analyte interfaces, thereby coupling microstructure to transport, mechanics, optical response, and sensory performance. We then analyze how programmable heated high‐shear mixers, pressure cookers, food‐derived hydrocolloids, protein fibrils, metal‐phenolic networks, anthocyanins, and plasmonic nanostructures can support functional materials, sensing, and potentially more sustainable processing. Original Au/agar‐agar and Ag/agar‐agar experiments are presented as bounded proof‐of‐concept demonstrations of this translation. The Review closes by identifying constraints in safety classification, regulatory acceptance, reproducibility, stability, scale‐up, and end‐of‐life assessment. This interface‐centered framework positions culinary chemistry not merely as applied chemistry, but as a source of processing concepts and structure‐property relationships for advanced materials.",
  "abstract_shown": true,
  "affiliations": [
    "Restaurante Deliranto Salou Spain",
    "Department of Physical and Inorganic Chemistry Universitat Rovira i Virgili Tarragona Spain",
    "School of Chemistry Chemical Engineering and Biotechnology Nanyang Technological University Singapore",
    "Institute of Fundamental and Frontier Sciences University of Electronic Science and Technology of China Chengdu People's Republic of China",
    "Department of Physics and Astronomy Ohio University Athens Ohio USA",
    "Centro de Nanociencias y Nanotecnología Universidad Nacional Autónoma De México Ensenada Baja California México",
    "Department of Physics Universität Hamburg and Center for Hybrid Nanostructures (CHyN) Hamburg Germany",
    "CINBIO University of Vigo Campus Universitario de Vigo Vigo Spain",
    "Key Laboratory of Synthetic and Biological Colloids Ministry of Education International Joint Research Laboratory for Nano Energy Composites School of Chemical and Material Engineering Jiangnan University Wuxi People's Republic of China"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 13,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Josep Moreno"
    },
    {
      "affs": [
        1
      ],
      "name": "I. Brian Becerril‐Castro"
    },
    {
      "affs": [
        1
      ],
      "name": "Irene Calderon‐Gonzalez"
    },
    {
      "affs": [
        2
      ],
      "name": "Jaslyn Ru Ting Chen"
    },
    {
      "affs": [
        3
      ],
      "name": "Zhiming Wang"
    },
    {
      "affs": [
        4
      ],
      "name": "Alexander O. Govorov"
    },
    {
      "affs": [
        5
      ],
      "name": "José Manuel Romo‐Herrera"
    },
    {
      "affs": [
        6
      ],
      "name": "Neus Feliu"
    },
    {
      "affs": [
        6
      ],
      "name": "Wolfgang J. Parak"
    },
    {
      "affs": [
        7
      ],
      "name": "Miguel A. Correa‐Duarte"
    },
    {
      "affs": [
        8
      ],
      "name": "In Yee Phang"
    },
    {
      "affs": [
        2
      ],
      "name": "Xing Yi Ling"
    },
    {
      "affs": [
        1
      ],
      "name": "Ramón A. Alvarez‐Puebla"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/dtjqn3wyn0tjt.bib",
  "cited_by": 0,
  "doi": "10.1002/admi.70705",
  "fulltext_url": "https://doi.org/10.1002/admi.70705",
  "id": "dtjqn3wyn0tjt",
  "issns": [
    "2196-7350"
  ],
  "landing_url": "https://doi.org/10.1002/admi.70705",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "QC1-999"
    ],
    [
      "lcc",
      "T"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7221755430",
  "pdf_url": "https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/admi.70705",
  "pmcid": null,
  "pmid": null,
  "published": "2026-11-06",
  "publisher": "Wiley-VCH",
  "ris": "https://research.draconitic.com/paper/dtjqn3wyn0tjt.ris",
  "sources": [
    {
      "first_seen": "2026-11-07T14:21:06Z",
      "native_id": "119b2277ce6e4f738261b909dddeefc5",
      "source": "doaj",
      "url": "https://doi.org/10.1002/admi.70705"
    }
  ],
  "subjects": [
    {
      "field": "physics",
      "origin": "lcc:QC1-999",
      "subfield": "general"
    }
  ],
  "title": "Culinary Chemistry as a Platform for Interfacial Materials Design",
  "title_text": "Culinary Chemistry as a Platform for Interfacial Materials Design",
  "type": "peer-reviewed",
  "updated_at": "2026-11-08T14:20:33Z",
  "url": "https://research.draconitic.com/paper/dtjqn3wyn0tjt",
  "venue": "Advanced Materials Interfaces",
  "versions": []
}