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Updated: Oct 7, 2025

11:38
Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
Published on: April 19, 2018
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Editorial overview: Edible soft matter: Gels, colloids and interfaces
1Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
Current Research in Food Science
|January 6, 2022
Summary
No abstract available in PubMed .
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