Food structure is multiscale by nature. However, models often consider continuum mechanics and physical properties at macroscopic levels. In many ways, such approaches are not sufficient to fully understand even some of the macroscopic aspects of food processing. This paper will focus on gas bubbles as examples of food structural elements, and will show how the study of their growth can be boosted by pressure and volume measurements. Examples retained for this paper involve large-sized bubbles (> 5 mm in diameter) which can be tracked individually by low to medium field MRI. First example deals with pre-fermented bread dough under freezing. Large-sized bubbles, occupying up to 13% of the total section, were observed. They resulted from ruptures in dough films generated by a lowering in pressure, itself due to the thermal contraction of bubble gases in the presence of immobile, yet frozen outer layers of dough. In the second example, a dedicated experimental device was developed to increase pressure in a pre-existant bubble in a cheese sample and monitor its growth. These data served the validation of a mechanical model and its entry parameter (elasticity and relaxation times); the addition of gravity and a pure elastic element in the Maxwell model was discussed. Next step will be to couple this model to transport phenomena in order to reproduce bubble growth in the conditions of cheese ripening.