Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
November 25, 2014Food HydrocolloidsOpen Access

The influence of co-solutes on tribology of agar fluid gels

View Full Paper
Ask AI
Bookmark
Share

Authors

IFIsabel Fernández FarrésNestlé (Switzerland)INIan T. NortonUniversity of Birmingham

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Farrés et al. (2014) studied this question.

synapsesocial.com/papers/6a8591a26f8d490ba41e698bhttps://doi.org/10.1016/j.foodhyd.2014.11.014
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Molecular Interactions in Polysaccharide Gelation1986 · 60 citations
  2. 2A conceptual model for fluid gel lubrication2010 · 103 citations