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
收藏
页码：523 / 527
页数：5
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