The world of culinary arts is not just about creating delicious meals; it's also a realm of constant exploration and experimentation. In recent years, food chemistry has emerged as a fascinating field that delves into the scientific intricacies behind the flavours, textures and transformations that occur in our favourite dishes. This article aims to shed light on some of the ground-breaking experiments in food chemistry that have taken place recently, uncovering the mysteries of our culinary experiences. From foams and gels to liquid nitrogen and sous-vide cooking, molecular gastronomy has given rise to a myriad of innovative techniques that redefine traditional cooking methods.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
