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Designed food structures based on hydrocolloids
B. Wolf
*
*
Corresponding author for this work
Engineering and Physical Sciences
Research output
:
Chapter in Book/Report/Conference proceeding
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Chapter
3
Citations (Scopus)
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Medicine & Life Sciences
Colloids
90%
Food
55%
Emulsions
24%
Technology
22%
Gels
18%
Water
15%
Food Handling
14%
Microfluidics
13%
Oils
11%
Lipids
7%
Pressure
7%
Agriculture & Biology
hydrocolloids
100%
emulsions
20%
gels
15%
microfluidic technology
13%
high pressure treatment
13%
gelation
12%
particulates
11%
droplets
10%
foods
9%
manufacturing
8%
fluids
8%
lipids
6%
water
4%
Engineering & Materials Science
Emulsions
24%
Gels
23%
Lipids
15%
Phase behavior
14%
Water
12%
Microfluidics
11%
Oils
7%
Fluids
7%