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Soft condensed matter approach to cooking of meat
2007We have viewed cooking meat from the perspective of soft condensed physics and posed that the moisture transport during cooking can be described by Flory-Rehner theory of swelling/shrinking polymer gels. This theory contains the essential physics to describe the transport of liquid moisture due to the denaturation and shrinkage of the heated protein ...
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Recent applications of small-angle neutron scattering in strongly interacting soft condensed matter
Reports on Progress in Physics, 2005G D Wignall
exaly
60+ Years of Meandering in Condensed Matter Physics
Annual Review of Condensed Matter PhysicsP Pincus
exaly
Rheological and microrheological measurements of soft condensed matter
2010John R. de Bruyn, Felix K. Oppong
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