Soft matter approaches to food structuring

Advances in Colloid and Interface Science

Volumn 176-177, Issue , 2012, Pages 18-30

  Van Der Sman, R G M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Effective temperature; Food; Free volume; Microstructure; Soft matter physics

Indexed keywords

EFFECTIVE TEMPERATURE; MEAN FIELD; SOFT MATTER; SOFT-MATTER PHYSICS; VAN DER WAALS;

FOOD PRODUCTS; FREE VOLUME; MICROSTRUCTURE; THERMODYNAMICS; VAN DER WAALS FORCES;

TEMPERATURE;

FOOD; KINETICS; METHODOLOGY; PHYSICS; REVIEW; THERMODYNAMICS;

FOOD; KINETICS; PHYSICS; THERMODYNAMICS;

EID: 84861598756     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2012.04.002     Document Type: Review

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