INCORPORATING SHAPE-CHANGING FOOD MATERIALS INTO EVERYDAY CULINARY PRACTICES: Guidelines Informed by Participatory Sessions with Chefs Involving Edible pH-responsive Origami Structures. - Elzelinde van Doleweerd; Ferran Altarriba Bertran; Miguel Bruns (TEI, 2022)

The Creation of a Holistic Interactive Dining Experience with Shape-Changing Food materials at Restaurant alchemist. - Elzelinde van Doleweerd; Miguel Bruns Alonso (TEI, 2023)