Understanding foods as soft materials

Nature Materials

Volumn 4, Issue 10, 2005, Pages 729-740

  Mezzenga, Raffaele ^a,b   Schurtenberger, Peter ^a   Burbidge, Adam ^b   Michel, Martin ^b  

^a UNIVERSITY OF FRIBOURG   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; MATERIALS SCIENCE; NANOTECHNOLOGY;

FOOD SCIENCE; MICROFLUIDICS; MICROMANUFACTURING TECHNIQUES; SOFT CONDENSED MATTER (SCM);

FOOD PRODUCTS;

BIOMATERIAL;

CHEMICAL MODEL; CHEMISTRY; COLLOID; COMPUTER SIMULATION; FOOD; FOOD ANALYSIS; MATERIALS TESTING; METHODOLOGY; REVIEW;

BIOCOMPATIBLE MATERIALS; COLLOIDS; COMPUTER SIMULATION; FOOD; FOOD ANALYSIS; MATERIALS TESTING; MODELS, CHEMICAL;

EID: 25844486988     PISSN: 14761122     EISSN: None     Source Type: Journal    
DOI: 10.1038/nmat1496     Document Type: Review

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