Interparticle forces in multiphase colloid systems: the resurrection of coagulated sauce béarnaise-Reference-Cited by-同舟云学术

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Interparticle forces in multiphase colloid systems: the resurrection of coagulated sauce béarnaise

Published:1977-12 Issue:5638 Volume:270 Page:572-573
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

Perram C. M.,Nicolau C.,Perram J. W.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/270572a0.pdf

Reference14 articles.

1. Brillat-Savarin, A. La physiologie du goût 115 (Flammarion, Paris, 1929).

2. Wilmenrod, C. Französische Küche 65 (Vollmer, Wiesbaden-Berlin, 1973).

3. Bertholle, L. Die geheimen Rezepte der besten Restaurants Frankreichs, 489 (Hallwag Bern, Stuttgart, 1976).

4. Larousse (ed.) Larousse Gastronomique (Paris, 1962).

5. Banzer-Friebel in Die Hotel- und Restaurationsküche (ed. Friebel, C.) 84 (Fachbuchverlag Dr Pfanneberg. Giessen. 1974).

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1. Food Product and Agricultural Applications;Emulsions, Foams, Suspensions, and Aerosols;2014-07-25

2. Preparation methods influence gastronomical outcome of hollandaise sauce;International Journal of Gastronomy and Food Science;2014-06

3. Measurement of the Hydrophobic Force in a Soft Matter System;The Journal of Physical Chemistry Letters;2013-11-05

4. Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend;Flavour;2013-01-01

5. Solutions are solutions, and gels are almost solutions;Pure and Applied Chemistry;2012-09-10

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