Food structure and functionality: A soft matter perspective

Soft Matter

Volumn 4, Issue 8, 2008, Pages 1569-1581

  Ubbink, Job ^a   Burbidge, Adam ^a,b   Mezzenga, Raffaele ^a,c  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b SWANSEA UNIVERSITY   (United Kingdom)

^c UNIVERSITY OF FRIBOURG   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMOLECULES; CANNING; CARBOHYDRATES; COLLOIDS; CRYSTALLOGRAPHY; GELATION; LIGHT SOURCES; LIQUID CRYSTALS; MATERIALS PROPERTIES; ORGANIC COMPOUNDS; POLYMERS;

FOOD MATERIALS; LENGTH SCALING; ROYAL SOCIETY OF CHEMISTRY (RSC); SOFT CONDENSED MATTER (SCM); SOFT MATTERS; STRUCTURE AND PROPERTIES;

FOOD PRESERVATION;

EID: 48049125027     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/b802183j     Document Type: Review

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