Concluding remarks: The future of soft matter and food structure

Faraday Discussions

Volumn 158, Issue , 2012, Pages 523-527

  De Kruif, C G ^a,b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

GLASS; WATER;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPUTER SIMULATION; ELASTICITY; FLOW KINETICS; FOOD; FOOD HANDLING; GEL; PHASE TRANSITION; TEMPERATURE; THERMODYNAMICS; VISCOSITY;

COMPUTER SIMULATION; ELASTICITY; FOOD; FOOD HANDLING; FOOD TECHNOLOGY; GELS; GLASS; MODELS, CHEMICAL; PHASE TRANSITION; RHEOLOGY; TEMPERATURE; THERMODYNAMICS; VISCOSITY; WATER;

EID: 84867309886     PISSN: 13596640     EISSN: 13645498     Source Type: Journal    
DOI: 10.1039/c2fd20122d     Document Type: Article

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