Romain Bertin | Scientific publicationI explore food through research, formulation, and computation. Here I share experiments, mathematical models, scientific software, and notes from ongoing work in food R&D, from recipe development and process optimization to machine learning and interactive tools.https://romainbertin.pages.dev/What makes ice cream creamy?https://romainbertin.pages.dev/articles/can-creaminess-be-predicted/https://romainbertin.pages.dev/articles/can-creaminess-be-predicted/Creaminess emerges from ice fraction, crystal size, air and fat microstructure, serum rheology, oral lubrication, and sensory perception.Fri, 15 May 2026 00:00:00 GMTInside a flour blend: strength, tenacity and extensibilityhttps://romainbertin.pages.dev/articles/inside-a-flour-blend/https://romainbertin.pages.dev/articles/inside-a-flour-blend/Building a technical profile for a flour blend from W, P, L and protein values without confusing calculation with laboratory measurement.Mon, 04 May 2026 00:00:00 GMTHow water temperature controls dough fermentationhttps://romainbertin.pages.dev/articles/the-secret-to-flawless-dough/https://romainbertin.pages.dev/articles/the-secret-to-flawless-dough/How water temperature, hydration, friction and preferments influence final dough temperature and fermentation consistency.Wed, 08 Apr 2026 00:00:00 GMTWhy ice cream never freezes completelyhttps://romainbertin.pages.dev/articles/why-ice-cream-never-freezes-completely/https://romainbertin.pages.dev/articles/why-ice-cream-never-freezes-completely/A practical exploration of freezing point depression, freezing curves, and models used to predict ice formation in ice cream.Sun, 29 Mar 2026 00:00:00 GMTModeling microbial fermentation with XGBoosthttps://romainbertin.pages.dev/articles/modeling-microbial-fermentation-with-xgboost/https://romainbertin.pages.dev/articles/modeling-microbial-fermentation-with-xgboost/Simulating microbial growth data and using gradient-boosted trees to predict fermentation outcomes under noisy experimental conditions.Wed, 18 Feb 2026 00:00:00 GMTReverse hot chocolate recipe for fun and profithttps://romainbertin.pages.dev/articles/can-we-reconstruct-a-recipe-from-its-nutrition-label/https://romainbertin.pages.dev/articles/can-we-reconstruct-a-recipe-from-its-nutrition-label/Reverse engineering a Piedmont hot chocolate formulation with nutritional analysis, heuristics, and constrained optimization.Sat, 10 Jan 2026 00:00:00 GMT