Celebrating Soft Matter's 10th Anniversary: Simplicity in complexity – towards a soft matter physics of caramel

Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

(2014) Yichao Liang et al.   FOOD HYDROCOLLOIDS

Casein micelles and their internal structure

(2012) Cornelis G. de Kruif et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Heat stability of micellar casein concentrates as affected by temperature and pH

(2012) A. Sauer et al.   JOURNAL OF DAIRY SCIENCE

Food caramels: a review

(2012) Garima Sengar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Factors affecting time–composition equivalence in ternary block copolymer/cosolvent systems

(2011) Arjun S. Krishnan et al.   Soft Matter

Glass Transition Temperature and Its Relevance in Food Processing

(2010) Yrjö H. Roos   Annual Review of Food Science and Technology

Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review

(2009) Laurence Donato et al.   Dairy Science & Technology

Aggregation in β-lactoglobulin

(2008) Athene M. Donald   Soft Matter

Microstructure of fat bloom development in plain and filled chocolate confections

(2008) Dérick Rousseau et al.   Soft Matter

Food structure and functionality: a soft matter perspective

(2008) Job Ubbink et al.   Soft Matter

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

The science of food structuring

(2008) R. G. M. van der Sman et al.   Soft Matter