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Faraday Discussions

Discussion summary and research papers from discussion meetings that focus on rapidly developing areas of chemistry


New routes to food gels and glasses

Corresponding authors
Brandeis University, 415 South Street, Waltham, USA
Université de Lyon, Laboratoire de Physique, École Normale Supérieure de Lyon, CNRS UMR 5672 - 46 Alle d'Italie, Lyon cedex 07, France
Sector of Biological and Soft Systems, Cavendish Laboratory, University of Cambridge, J.J. Thomson Avenue, Cambridge, UK
Laboratoire Charles Coulomb Université Montpellier 2/CNRS UMR 5221, Montpellier, France
Institut Laue-Langevin, B.P. 156, Grenoble, France
Department of Chemistry, University of Aarhus, Langelandsgade 140, Aarhus C, Denmark
Lund University, Division of Physical Chemistry, Lund, Sweden
Faraday Discuss., 2012,158, 267-284

DOI: 10.1039/C2FD20048A
Received 07 Mar 2012, Accepted 03 Apr 2012
First published online 04 Apr 2012

This article is part of themed collection: Soft Matter Approaches to Structured Foods
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