Gels: Model systems for soft matter food physics

Current Opinion in Food Science

Volumn 3, Issue , 2015, Pages 71-84

  Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84931287960     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2015.05.009     Document Type: Review

References (81)

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