Of course we know that. Here's another example of where physics is useful - in the transport of flavors and nutrients in food!
A detailed mathematical model is presented in the journal using self-consistent field theory (SCFT), a quantum mechanical theory that enables the calculation of phase diagrams for the system.
Prior to this, no quantitative theoretical framework had been established to fully interpret the structural changes that occur in lipid-water interfaces under varying conditions, said the researchers.
I guess we can classify this as the physics of food structure.