Monday, May 12, 2014

a gel by any other name

I'm discussing cheese-making and amyloid in my review of the book:

Physical gels from biological and synthetic polymers
Madeleine Djabourov, Katsuyoshi Nishinari, Simon B. Ross-Murphy
Cambridge University Press 2013 ISBN 978-0-521-76964-8

which is out in the May issue of Chemistry & Industry, page 51.

It's premium content, but give me a shout if you need a copy.

I love the cover of the book, by the way:

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