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  Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté

Via, M. A., Bächle, M., Stephan, A., Vilgis, T. A., & Clausen, M. P. (2021). Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids, 33(11): 117119. doi:10.1063/5.0070998.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0009-8DB0-1 Version Permalink: https://hdl.handle.net/21.11116/0000-0009-9CF5-3
Genre: Journal Article
Other : Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pate

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 Creators:
Via, Matias A.1, Author
Bächle, Mathias2, Author           
Stephan, Alexander3, Author
Vilgis, Thomas A.2, Author           
Clausen, Mathias P.1, Author
Affiliations:
1Department of Green Technology, University of Southern Denmark, Odense, Denmark, ou_persistent22              
2Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
3VAN HEES GmbH, Kurt-van-Hees-Straße 1, 65396 Walluf, Germany, ou_persistent22              

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Language(s): eng - English
 Dates: 2021-11-302021-11
 Publication Status: Issued
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1063/5.0070998
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Title: Physics of Fluids
  Abbreviation : Phys. Fluids
Source Genre: Journal
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Publ. Info: Woodbury, N.Y. [etc.] : American Institute of Physics
Pages: - Volume / Issue: 33 (11) Sequence Number: 117119 Start / End Page: - Identifier: ISSN: 0031-9171
CoNE: https://pure.mpg.de/cone/journals/resource/954928595037_1