8 research outputs found
How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise
No full textchapitre dans des actes de colloquesabsen
Solid-state complexes of poly(N-vinyl-pyrrolidone) and dodecyl benzene sulfonic acid: Self-assembled structure and thermal properties
No full textSelf-Assembled Mesomorphic Complexes of Branched Poly(ethylenimine) and Dodecylbenzenesulfonic Acid
No full textPolyelectrolyte-surfactant complexes with fluorinated surfactants: A new type of material for coatings
No full textSelf-Organized Meso- and Hybridic Phases of Poly(aspartic acid) and Poly(glutamic amino acid) with Cationic Surfactants (C n
No full textArchitecture at the Mesoscale: Morphogenesis of Novel Patterned Alkaline Earth Containing Mesoporous Silica
No full text
