Concluding remarks: the future of soft matter and food structure
Abstract
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- This article is part of the themed collection: Soft Matter Approaches to Structured Foods
a Van't Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands
b NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands
The first page of this article is displayed as the abstract.
C. G. (. de Kruif, Faraday Discuss., 2012, 158, 523 DOI: 10.1039/C2FD20122D
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