Microscopic characterization of fatty liver-based emulsions: Bridging 
microstructure and texture in foie gras and pâté

Via, Matias A.; Bächle, Mathias; Stephan, Alexander; Vilgis, Thomas A.; Clausen, Mathias P.

doi:10.1063/5.0070998

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Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté

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Bächle, Mathias
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Vilgis, Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Via, M. A., Bächle, M., Stephan, A., Vilgis, T. A., & Clausen, M. P. (2021). Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids, 33(11): 117119. doi:10.1063/5.0070998.

Cite as: https://hdl.handle.net/21.11116/0000-0009-8DB0-1

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