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New routes to food gels and glasses

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a
Brandeis University, 415 South Street, Waltham, USA
b
Université de Lyon, Laboratoire de Physique, École Normale Supérieure de Lyon, CNRS UMR 5672 - 46 Alle d'Italie, Lyon cedex 07, France
c
Sector of Biological and Soft Systems, Cavendish Laboratory, University of Cambridge, J.J. Thomson Avenue, Cambridge, UK
d
Laboratoire Charles Coulomb Université Montpellier 2/CNRS UMR 5221, Montpellier, France
e
Institut Laue-Langevin, B.P. 156, Grenoble, France
f
Department of Chemistry, University of Aarhus, Langelandsgade 140, Aarhus C, Denmark
g
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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