Soft matter physics meets the culinary arts: From polymers to jellyfish

Pedersen, Mie T.; Vilgis, Thomas A.

doi:10.1016/j.ijgfs.2019.100135

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Soft matter physics meets the culinary arts: From polymers to jellyfish

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Vilgis, Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Pedersen, M. T., & Vilgis, T. A. (2019). Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science, 16: 100135. doi:10.1016/j.ijgfs.2019.100135.

Cite as: https://hdl.handle.net/21.11116/0000-0003-3205-F

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