Understanding foods as soft materialsRaffaele Mezzenga(University of Fribourg), Peter Schurtenberger(University of Fribourg), Adam Burbidge(Nestlé (Switzerland)), Martin Michel(Nestlé (Switzerland))Nature MaterialsSeptember 30, 200510.1038/nmat1496Cited by 683SaveCiteExport RISWatch citationsAbstractRelated PapersScaling concepts in polymer physicsM. Gordon|Polymer|1981|10.4kSol-Gel Science: The Physics and Chemistry of Sol-Gel ProcessingC. Jeffrey Brinker, George W. Scherer|Unknown|1990|9.4kSurfactants and Polymers in Aqueous SolutionKrister Holmberg, Bo Jönsson, Bengt Kronberg et al.|Unknown|2002|3kThe physics of block copolymersHamley, Ian W.|Choice Reviews Online|1999|1.6kPhysical Chemistry of FoodsP. Walstra|Unknown|2002|1k