Structural characterization of solvent-based food preparation of jellyfish

Pedersen, Mie T.; Vilgis, Thomas A.; Brewer, Jonathan R.; Hansen, Per L.; Clausen, Mathias P.

doi:10.1039/D3SM00620D

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Structural characterization of solvent-based food preparation of jellyfish

Pedersen, M. T., Vilgis, T. A., Brewer, J. R., Hansen, P. L., & Clausen, M. P. (2024). Structural characterization of solvent-based food preparation of jellyfish. Soft Matter, 20(3), 495-510. doi:10.1039/D3SM00620D.

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Item Permalink: https://hdl.handle.net/21.11116/0000-000E-2CAE-E Version Permalink: https://hdl.handle.net/21.11116/0000-000E-537B-B

Genre: Journal Article

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Creators:
Pedersen, Mie T., Author
Vilgis, Thomas A.¹, Author
Brewer, Jonathan R., Author
Hansen, Per L., Author
Clausen, Mathias P., Author

Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287

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Language(s): eng - English

Dates: Published Online: 2023-12-08Date issued: 2024

Publication Status: Issued

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Identifiers: DOI: 10.1039/D3SM00620D

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Title: Soft Matter

Abbreviation : Soft Matter

Source Genre: Journal

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Publ. Info: Cambridge, UK : Royal Society of Chemistry

Pages: - Volume / Issue: 20 (3) Sequence Number: - Start / End Page: 495 - 510 Identifier: ISSN: 1744-683X
CoNE: https://pure.mpg.de/cone/journals/resource/1744-683X