Advances and challenges in soft tribology with applications to foods

Posted byjoshuadijksmanPosted inPublications

Food physics involves rubbing. And hence friction. On soft substrates.

R.E.D. Rudge, E. Scholten, J.A. Dijksman — Current Opinion in Food Science 27, 90–97 (2019)

10.1016/j.cofs.2019.06.011