Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation
Author:
Publisher
IOP Publishing
Subject
Condensed Matter Physics,General Materials Science
Link
http://stacks.iop.org/0953-8984/26/i=46/a=464104/pdf
Reference46 articles.
1. Understanding foods as soft materials
2. Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions
3. Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications
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