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

Elke Scholten

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DOI: 10.1016/j.crfs.2021.07.007
Published: 2021
Container: Current Research in Food Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2021.07.007,
  title = {Editorial overview: Edible soft matter: Gels, colloids and interfaces},
  author = {Elke Scholten},
  year = {2021},
  journal = {Current Research in Food Science},
  doi = {10.1016/j.crfs.2021.07.007},
  url = {https://doi.org/10.1016/j.crfs.2021.07.007}
}

RIS

TY  - JOUR
TI  - Editorial overview: Edible soft matter: Gels, colloids and interfaces
AU  - Elke Scholten
PY  - 2021
JO  - Current Research in Food Science
DO  - 10.1016/j.crfs.2021.07.007
UR  - https://doi.org/10.1016/j.crfs.2021.07.007
ER  -

APA

Scholten, E. (2021). Editorial overview: Edible soft matter: Gels, colloids and interfaces. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2021.07.007

Source records

crossref · retrieved 2026-09-25T08:16:50.824Z