| Authors: |
Hazt B; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K., Read DJ; School of Mathematics, University of Leeds, Leeds LS2 9JT, U.K., Harlen OG; School of Mathematics, University of Leeds, Leeds LS2 9JT, U.K., Poon WCK; School of Physics and Astronomy, University of Edinburgh, Edinburgh EH9 3FD, U.K., O'Connell A; Polymer Science Platform, Reckitt Benckiser Healthcare (U.K.) Ltd., Hull HU8 7DS, U.K., Connell SD; Molecular and Nanoscale Physics Group, School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K., Sarkar A; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K. |
