CrossRef enabled

PAC Archives

Archive →

Pure Appl. Chem., 2013, Vol. 85, No. 1, pp. 257-276

Published online 2012-09-10

Solutions are solutions, and gels are almost solutions

Hervé This1,2

1 AgroParisTech, UFR de chimie analytique, 16 rue Claude Bernard, 75005 Paris, France
2 INRA, UMR 1145, Group of Molecular Gastronomy, 16 rue Claude Bernard, 75005 Paris, France

CrossRef Cited-by theme picture

CrossRef Cited-by Linking

  • This Hervé: The copper pots and jam challenge. Anal Bioanal Chem 2013, 405, 15. <>
  • Bouteille Romain, Perez Jeanne, Khifer Farid, Jouan-Rimbaud-Bouveresse Delphine, Lecanu Bruno, This Hervé: Influence of the Colloidal Structure of Dairy Gels on Milk Fat Fusion Behavior: Quantification of the Liquid Fat Content by In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy (is q 1 H NMR). Journal of Food Science 2013, 78, E535. <>