标题
Viscoelastic phase separation in soft matter and foods
作者
关键词
-
出版物
FARADAY DISCUSSIONS
Volume 158, Issue -, Pages 371
出版商
Royal Society of Chemistry (RSC)
发表日期
2012-04-26
DOI
10.1039/c2fd20028g
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Sudden collapse of a colloidal gel
- (2012) Paul Bartlett et al. PHYSICAL REVIEW E
- Foam Superstabilization by Lamellar Liquid Crystal Gels
- (2011) Yong-Li Yan et al. CHEMISTRY LETTERS
- Thermodynamics of meat proteins
- (2011) R.G.M. van der Sman FOOD HYDROCOLLOIDS
- Preparation of gluten-free bread using a meso-structured whey protein particle system
- (2011) Lieke E. van Riemsdijk et al. JOURNAL OF CEREAL SCIENCE
- Water crystallization and its importance to freezing of foods: A review
- (2011) Hossein Kiani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Phase/State Transitions of Confectionery Sweeteners: Thermodynamic and Kinetic Aspects
- (2010) Richard W. Hartel et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
- (2010) P. Burey et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
- (2010) Lieke E. van Riemsdijk et al. JOURNAL OF CEREAL SCIENCE
- Controlled freezing and freeze drying: a versatile route for porous and micro-/nano-structured materials
- (2010) Lei Qian et al. JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
- Milk Gelation Studied with Small Angle Neutron Scattering Techniques and Monte Carlo Simulations
- (2010) Léon F. van Heijkamp et al. JOURNAL OF PHYSICAL CHEMISTRY A
- Microstructural changes in m. rectus abdominis bovine muscle after heating
- (2010) Thierry Astruc et al. MEAT SCIENCE
- Key Role of Hydrodynamic Interactions in Colloidal Gelation
- (2010) Akira Furukawa et al. PHYSICAL REVIEW LETTERS
- Shear Banding and Flow-Concentration Coupling in Colloidal Glasses
- (2010) R. Besseling et al. PHYSICAL REVIEW LETTERS
- New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide
- (2010) Martial Sauceau et al. PROGRESS IN POLYMER SCIENCE
- Suspension flow modelling in particle migration and microfiltration
- (2010) H. M. Vollebregt et al. Soft Matter
- Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory
- (2010) R. G. M. van der Sman et al. Soft Matter
- Formation of Network and Cellular Structures by Viscoelastic Phase Separation
- (2009) Hajime Tanaka ADVANCED MATERIALS
- Elastic Networks of Protein Particles
- (2009) Lieke E. van Riemsdijk et al. Food Biophysics
- Ice Morphology: Fundamentals and Technological Applications in Foods
- (2009) Guillermo Petzold et al. Food Biophysics
- Influence of process conditions on the separation behaviour of starch–gluten systems
- (2009) E.E.J. van der Zalm et al. JOURNAL OF FOOD ENGINEERING
- Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
- (2009) Tristan K. Berry et al. JOURNAL OF FOOD SCIENCE
- A closer look at arrested spinodal decomposition in protein solutions
- (2009) Thomas Gibaud et al. JOURNAL OF PHYSICS-CONDENSED MATTER
- Inhomogeneous flow and fracture of glassy materials
- (2009) Akira Furukawa et al. NATURE MATERIALS
- Fracture Phase Separation
- (2009) Takehito Koyama et al. PHYSICAL REVIEW LETTERS
- A review of microstructure in concentrated suspensions and its implications for rheology and bulk flow
- (2009) Jeffrey F. Morris RHEOLOGICA ACTA
- Polymeric cryogels as a new family of macroporous and supermacroporous materials for biotechnological purposes
- (2009) V. I. Lozinsky RUSSIAN CHEMICAL BULLETIN
- Self-assembly of amorphous biophotonic nanostructures by phase separation
- (2009) Eric R. Dufresne et al. Soft Matter
- Ice-Templated Materials: Sophisticated Structures Exhibiting Enhanced Functionalities Obtained after Unidirectional Freezing and Ice-Segregation-Induced Self-Assembly†
- (2008) María C. Gutiérrez et al. CHEMISTRY OF MATERIALS
- Local structure and dynamics in colloidal fluids and gels
- (2008) Takehiro Ohtsuka et al. EPL
- Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow
- (2008) A. J. van der Goot et al. Food Biophysics
- Influence of the polarity of the water phase on the mesomorphic behaviour and the α-gel stability of a commercial distilled monoglyceride
- (2008) Davy Van de Walle et al. FOOD RESEARCH INTERNATIONAL
- Effect of shear rate on microstructure and rheological properties of sheared wheat doughs
- (2008) D. Peressini et al. JOURNAL OF CEREAL SCIENCE
- Phase separating colloid polymer mixtures in shear flow
- (2008) Didi Derks et al. JOURNAL OF PHYSICS-CONDENSED MATTER
- Gelation of particles with short-range attraction
- (2008) Peter J. Lu et al. NATURE
- Gradient and vorticity banding
- (2008) Jan K. G. Dhont et al. RHEOLOGICA ACTA
- Perspectives on shear banding in complex fluids
- (2008) Peter D. Olmsted RHEOLOGICA ACTA
- Food structure and functionality: a soft matter perspective
- (2008) Job Ubbink et al. Soft Matter
- The science of food structuring
- (2008) R. G. M. van der Sman et al. Soft Matter
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now