Blending physics in food studies
Author:
Affiliation:
1. School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa 1 , Ottawa, Ontario K1H 8M5, Canada
2. Department of Mathematical Sciences, Michigan Technological University 2 , Houghton, Michigan 49931, USA
Publisher
AIP Publishing
Subject
Condensed Matter Physics,Fluid Flow and Transfer Processes,Mechanics of Materials,Computational Mechanics,Mechanical Engineering
Link
https://pubs.aip.org/aip/pof/article-pdf/doi/10.1063/5.0183605/18201593/110403_1_5.0183605.pdf
Reference22 articles.
1. Food science—Yesterday, today and tomorrow,2016
2. The science of food structuring;Soft Matter,2009
3. Soft matter food physics—The physics of food and cooking;Rep. Prog. Phys.,2015
4. Perspectives, analyses, and progress in additive manufacturing of food;Phys. Fluids,2023
5. Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring;Phys. Fluids,2023
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