Besides podcasts, there are some old fashioned papers from 1893 that cover the topic pretty thoroughly; in fact I don't think I've seen anything really significant added to the subject since! Then some more papers around 1939 (publication delayed by war) rediscovering and reexamining and confirming those. Then the whole thing rediscovered again now....
Back in the 19th century, dry hop creep was depended upon and taken for granted. It was the primary reason for dry hopping. It ensured full attenuation and the elimination of sugars unfermentable by culture yeast that might feed spoilers.
Flavor and aroma weren't considerations for dry hopping then; the beers were sufficiently aged that hop character would be nearly absent by the time of release. The only other function was providing tannin to complex with protein and help clarification. Like the modern use of gallotannin in the aging tank.
One thing the original studies note that I haven't seen (might have missed) addressed in the recent work is that seeded hops may contain more amylase than seedless (IIRC this assertion of the 1893 study was questioned by the 1939 work.) I wonder if some hops today might be deseeded prior to pelletizing, leading to inconsistent results in producing dry hop creep. Maybe there are other differences in modern varieties as well.