I'm having difficulty adjusting my baking for the high altitude. Is there any research you can point me to, that might help me with the science behind modifying the ingredients?

The Exploratorium offers some detailed explanations of the science behind high altitude cooking.

The USDA's Food Safety and Inspection Service (FSIS) also has a lot of information on the science of high altitude cooking and why you may need to adjust temperatures and/or times in your recipes:

New Mexico State University and Colorado State University guides are organized according to food groups or types of food:
https://aces.nmsu.edu/pubs/_e/E215/welcome.html

https://extension.colostate.edu/docs/pubs/foodnut/p41.pdf

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Baking:

From Escoffier School of Culinary Arts: Baking Elevated Cakes at Elevated Altitudes

From Betty Crocker: Baking Tips at High Altitudes

From King Arthur Flour: High Altitude Baking

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Publications. These cookbooks are specifically about high altitude cooking.

The New High Altitude Cookbook / Author: Nemiro, Beverly Anderson.; Hamilton, Donna Miller, Publication: New York : Random House, 1980
High Country Herbs : High Altitude Growing, Gifting & Cooking with Herbs /Author: Wright, Cheryl Anderson. Publication: [Shell, WY] : Pronghorn Press, 2003
Baking at High Altitude : the Muffin Lady's Old Fashioned Recipes /Author: Levin, Randi. Publication: Evergreen, CO : Muffin Lady Inc., 2006
Sugar High : Sweet & Savory Baking in your High-Altitude Kitchen /Author: Hampton, Nicole, author.; Stabile, Gabriele,Publication: Berkeley : Graphic Arts Books, 2018