Design principles of food gels
Crossref DOI link: https://doi.org/10.1038/s43016-019-0009-x
Published Online: 2020-02-18
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cao, Yiping
Mezzenga, Raffaele https://orcid.org/0000-0002-5739-2610
Text and Data Mining valid from 2020-02-18
Version of Record valid from 2020-02-18
Article History
Received: 6 May 2019
Accepted: 13 November 2019
First Online: 18 February 2020
Competing interests
: The authors declare no competing interests.