Culinary Chemistry as a Platform for Interfacial Materials Design
9 affiliations
- 1Restaurante Deliranto Salou Spain
- 2Department of Physical and Inorganic Chemistry Universitat Rovira i Virgili Tarragona Spain
- 3School of Chemistry Chemical Engineering and Biotechnology Nanyang Technological University Singapore
- 4Institute of Fundamental and Frontier Sciences University of Electronic Science and Technology of China Chengdu People's Republic of China
- 5Department of Physics and Astronomy Ohio University Athens Ohio USA
- 6Centro de Nanociencias y Nanotecnología Universidad Nacional Autónoma De México Ensenada Baja California México
- 7Department of Physics Universität Hamburg and Center for Hybrid Nanostructures (CHyN) Hamburg Germany
- 8CINBIO University of Vigo Campus Universitario de Vigo Vigo Spain
- 9Key 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
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.
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BibTeX
@article{moreno2026culinary,
title = {{Culinary Chemistry as a Platform for Interfacial Materials Design}},
author = {Josep Moreno and I. Brian Becerril‐Castro and Irene Calderon‐Gonzalez and Jaslyn Ru Ting Chen and Zhiming Wang and Alexander O. Govorov and José Manuel Romo‐Herrera and Neus Feliu and Wolfgang J. Parak and Miguel A. Correa‐Duarte and In Yee Phang and Xing Yi Ling and Ramón A. Alvarez‐Puebla},
journal = {Advanced Materials Interfaces},
year = {2026},
month = nov,
doi = {10.1002/admi.70705},
url = {https://doi.org/10.1002/admi.70705},
note = {CC BY},
}
RIS
TY - JOUR
TI - Culinary Chemistry as a Platform for Interfacial Materials Design
AU - Josep Moreno
AU - I. Brian Becerril‐Castro
AU - Irene Calderon‐Gonzalez
AU - Jaslyn Ru Ting Chen
AU - Zhiming Wang
AU - Alexander O. Govorov
AU - José Manuel Romo‐Herrera
AU - Neus Feliu
AU - Wolfgang J. Parak
AU - Miguel A. Correa‐Duarte
AU - In Yee Phang
AU - Xing Yi Ling
AU - Ramón A. Alvarez‐Puebla
PY - 2026
DA - 2026/11/06
JO - Advanced Materials Interfaces
DO - 10.1002/admi.70705
UR - https://doi.org/10.1002/admi.70705
AB - 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.
SN - 2196-7350
ER -