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New routes to food gels and glasses

Published:2012 Issue: Volume:158 Page:267
ISSN:1359-6640
Container-title:Faraday Discussions
language:en
Short-container-title:Faraday Discuss.

Author:

Gibaud Thomas,Mahmoudi Najet,Oberdisse Julian,Lindner Peter,Pedersen Jan Skov,Oliveira Cristiano L. P.,Stradner Anna,Schurtenberger Peter

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2012/FD/C2FD20048A

Reference40 articles.

1. Understanding foods as soft materials

2. Colloidal gels: equilibrium and non-equilibrium routes

3. The glass paradigm for colloidal glasses, gels, and other arrested states driven by attractive interactions

4. Routes to colloidal gel formation

5. Gelation in colloid–polymer mixtures

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