1

Molecular gastronomy: a food fad or science supporting innovative cuisine?

Year:
2008
Language:
english
File:
PDF, 691 KB
english, 2008
3

Physical approaches for the delivery of active ingredients in foods

Year:
2006
Language:
english
File:
PDF, 555 KB
english, 2006
5

Food structure and functionality: a soft matter perspective

Year:
2008
Language:
english
File:
PDF, 1.67 MB
english, 2008
13

Delivery of functionality in complex food systems: introduction

Year:
2006
Language:
english
File:
PDF, 78 KB
english, 2006
16

Kirk-Othmer Encyclopedia of Chemical Technology || Flavor Delivery Systems

Year:
2000
Language:
english
File:
PDF, 489 KB
english, 2000
18

On the conformational transitions of native xanthan

Year:
1993
Language:
english
File:
PDF, 1.41 MB
english, 1993
23

Structure and dynamics of maltooligomer–water solutions and glasses

Year:
2008
Language:
english
File:
PDF, 777 KB
english, 2008
26

Plasticization and antiplasticization in amorphous food systems

Year:
2018
Language:
english
File:
PDF, 472 KB
english, 2018
27

Editorial overview: Food physics and materials science

Year:
2018
Language:
english
File:
PDF, 203 KB
english, 2018
33

Electrostatic-Undulatory Theory of Plectonemically Supercoiled DNA

Year:
1999
Language:
english
File:
PDF, 206 KB
english, 1999
34

Soft matter approaches to structured foods: from “cook-and-look” to rational food design?

Year:
2012
Language:
english
File:
PDF, 716 KB
english, 2012
37

Molecular Packing in Amorphous Carbohydrate Matrixes

Year:
2007
Language:
english
File:
PDF, 76 KB
english, 2007