Soft matter approaches as enablers for food macroscale simulation
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Physical and Theoretical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FD/C2FD20042B
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3. HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE
4. Micromechanics of Soft Particle Glasses
5. Hydraulic Permeability of Food Tissues
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