Journal article

Equilibrium and non-equilibrium structures in complex food systems

  • Mezzenga, Raffaele Department of Physics, University of Fribourg, Switzerland - Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland
    03.11.2006
Published in:
  • Food Hydrocolloids. - 2007, vol. 21, no. 5-6, p. 674-682
English The physics ruling the macroscopic behaviour of foods is discussed in a few selected examples in which the equilibrium/non-equilibrium nature can be directly related to the typical length scale of the food structure and the specific interaction strength, the latter describing the decrease in specific free energy (e.g., per mole of species or per single event) when going from a non-equilibrium... Show more…
Faculty
Faculté des sciences
Department
Physique
Language
  • English
Classification
Chemistry
License
License undefined
Identifiers
Persistent URL
https://folia.unifr.ch/unifr/documents/300443