Current Research in Food Science (Jan 2021)

Editorial overview: Edible soft matter: Gels, colloids and interfaces

Elke Scholten

Affiliations

Elke Scholten: Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands

Journal volume & issue: Vol. 4
pp. 947 – 948

Abstract

No abstracts available.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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