Edible soft matter in between fluid and solid states

Ruud G.M. van der Sman, Patrick D. Anderson, Luciano Teresi

Open source

DOI: 10.1016/j.crfs.2026.101561
Published: 2026
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.2026.101561,
  title = {Edible soft matter in between fluid and solid states},
  author = {Ruud G.M. van der Sman and Patrick D. Anderson and Luciano Teresi},
  year = {2026},
  journal = {Current Research in Food Science},
  doi = {10.1016/j.crfs.2026.101561},
  url = {https://doi.org/10.1016/j.crfs.2026.101561}
}

RIS

TY  - JOUR
TI  - Edible soft matter in between fluid and solid states
AU  - Ruud G.M. van der Sman
AU  - Patrick D. Anderson
AU  - Luciano Teresi
PY  - 2026
JO  - Current Research in Food Science
DO  - 10.1016/j.crfs.2026.101561
UR  - https://doi.org/10.1016/j.crfs.2026.101561
ER  -

APA

Sman, R. G. V. D., Anderson, P. D., & Teresi, L. (2026). Edible soft matter in between fluid and solid states. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101561

Source records

crossref · retrieved 2026-11-05T19:09:27.138Z