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Volumn 158, Issue , 2012, Pages 267-284
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New routes to food gels and glasses
a,b c d e f f,h g g |
Author keywords
[No Author keywords available]
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Indexed keywords
CASEIN;
GLASS;
LYSOZYME;
WATER;
ARTICLE;
CHEMISTRY;
FLOW KINETICS;
FOOD;
GEL;
MICELLE;
MONTE CARLO METHOD;
NEUTRON DIFFRACTION;
PHASE TRANSITION;
SMALL ANGLE SCATTERING;
SOLUTION AND SOLUBILITY;
VIDEO MICROSCOPY;
X RAY DIFFRACTION;
CASEINS;
FOOD;
GELS;
GLASS;
MICELLES;
MICROSCOPY, VIDEO;
MONTE CARLO METHOD;
MURAMIDASE;
NEUTRON DIFFRACTION;
PHASE TRANSITION;
RHEOLOGY;
SCATTERING, SMALL ANGLE;
SOLUTIONS;
WATER;
X-RAY DIFFRACTION;
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EID: 84867299269
PISSN: 13596640
EISSN: 13645498
Source Type: Journal
DOI: 10.1039/c2fd20048a Document Type: Article |
Times cited : (65)
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References (41)
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