Concluding remarks: the future of soft matter and food structure

被引：6

作者：

de Kruif, C. G. ^{[1
,2
]}

机构：

[1] Univ Utrecht, Vant Hoff Lab Phys & Colloid Chem, Debye Inst, NL-3584 CH Utrecht, Netherlands

[2] NIZO Food Res, NL-6710 BA Ede, Netherlands

来源：

FARADAY DISCUSSIONS | 2012年 / 158卷

关键词：

SPHERE COLLOIDAL DISPERSIONS; SILICA DISPERSIONS; POLYMER MIXTURES; PHASE-SEPARATION; CASEIN MICELLES; EQUILIBRIUM; SUSPENSIONS; VISCOSITY; MOLECULES; SYSTEMS;

D O I：

10.1039/c2fd20122d

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：523 / 527

页数：5

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