The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions.

@article{Mezzenga2013TheSA,
  title={The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions.},
  author={Raffaele Mezzenga and Peter Fischer},
  journal={Reports on progress in physics. Physical Society},
  year={2013},
  volume={76 4},
  pages={046601}
}
The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions… CONTINUE READING

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