Understanding foods as soft materials
By R. Mezzenga, P. Schurtenberger, A. Burbidge, M. Michel. Nature Materials, 2005
629 citations recorded by the source corpus.
Subfields: Atomic and Molecular Physics, and Optics, Condensed Matter Physics, Materials Chemistry
View Paper: https://www.semanticscholar.org/paper/fb391bf3ad88310cf3075472ad7ce67d7c7d5c20
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In Atomic and Molecular Physics, and Optics
In Materials Chemistry
Citations in the corpus
- Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review (2011, background): “Various components of processed foods are generally not ound in their natural environment and conditions but in a tate far from equilibrium (Mezzenga et al., 2005).”
- Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, background): “Most surfactant-based delivery systems are based on the self-assembly of surfactant molecules in aqueous solution ( Mezzenga et al, 2005 ).”
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, background): “…are available to modify food microstructure based on insights from soft19 matter and colloidal science (Van der Sman and Van der Goot, 2009; Mezzenga et al., 2005;20 Stokes and Frith, 2008; Mezzenga and Fischer, 2013; Dickinson, 2012; Ubbink et al., 2008;21 Norton and Frith, 2001) as well…”
- Rheology of food materials (2011, neutral): “polysaccharides, proteins) and the interaction potential [4,5,7,122,123].”