Concluding remarks: the future of soft matter and food structure
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Physical and Theoretical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FD/C2FD20122D
Reference29 articles.
1. Soft matter approaches to food structuring
2. Food structure and functionality: a soft matter perspective
3. The science of food structuring
4. Equilibrium and non-equilibrium structures in complex food systems
5. An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk
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