: For those interested in the texture of modern desserts or flans, " Rheological characterization of gel-in-oil-in-gel type structured emulsions " (Food Hydrocolloids) details how polymer concentration affects food structure.
: The menu featured seasonal, locally sourced French-Asian-Middle Eastern interpretations. Highlights included a savory carrot flan, salmon tartine, and house-made herb breadsticks. bibette photos
: The paper " Some Stability Criteria for Double Emulsions " (Langmuir) provides a technical look at the science of oil-in-water mixtures critical for sauces and dressings. : For those interested in the texture of
: The paper " Words Meet Photos: When and Why Photos Increase Review Helpfulness " (Journal of Marketing Research) specifically analyzes how images (like those from Babette ) influence diners' perceptions. Other "Bibette" References Some Stability Criteria for Double Emulsions | Langmuir : The paper " Some Stability Criteria for