Polymer and colloidal models describing structure-function relationships

Annual Review of Food Science and Technology

Volumn 3, Issue 1, 2012, Pages 405-424

  Ikeda, Shinya ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

fractal; mesoscopic scale; scaling law; soft matter; state diagram; viscoelasticity

Indexed keywords

CHEMICAL COMPOSITIONS; COLLOIDAL MODELS; EQUILIBRIUM STATE; FOOD SYSTEM; GAINING INSIGHTS; JAMMED STATE; KINETIC FACTORS; MESOSCOPIC PARTICLES; MESOSCOPIC SCALE; POLYMER SYSTEMS; POTENTIAL BARRIERS; RATE OF CHANGE; SOFT MATTER; STATE DIAGRAM; STRUCTURE-FUNCTION RELATIONSHIP; TRAPPED STATE;

COLLOIDS; FRACTALS; POLYMERS; SCALING LAWS; SUPERCONDUCTING MATERIALS; THERMAL PROCESSING (FOODS); VISCOELASTICITY;

AGGLOMERATION;

POLYMER;

CHEMICAL MODEL; CHEMISTRY; COLLOID; FOOD HANDLING; REVIEW;

COLLOIDS; FOOD TECHNOLOGY; MODELS, CHEMICAL; POLYMERS;

EID: 84862642065     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022811-101250     Document Type: Article

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