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1 - Introduction
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- Physical Gels from Biological and Synthetic Polymers
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Reviews
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- Physical Gels from Biological and Synthetic Polymers
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- 16 May 2013, pp viii-viii
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2 - Techniques for the characterization of physical gels
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- 16 May 2013, pp 18-63
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10 - Mixed gels
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- 16 May 2013, pp 287-325
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6 - Hydrophobically associated networks
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- 16 May 2013, pp 156-181
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5 - Ionic gels
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- 16 May 2013, pp 124-155
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Contents
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- Physical Gels from Biological and Synthetic Polymers
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Physical Gels from Biological and Synthetic Polymers - Title page
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- 16 May 2013, pp iii-iii
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8 - Gelation through phase transformation in synthetic and natural polymers
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- 16 May 2013, pp 222-255
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Index
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- 16 May 2013, pp 353-356
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4 - General properties of polymer networks
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- 16 May 2013, pp 97-123
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Preface
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- 16 May 2013, pp ix-x
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3 - The sol–gel transition
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- 16 May 2013, pp 64-96
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Copyright page
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- Physical Gels from Biological and Synthetic Polymers
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9 - Colloidal gels from proteins and peptides
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- 16 May 2013, pp 256-286
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7 - Helical structures from neutral biopolymers
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- 16 May 2013, pp 182-221
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Physical Gels from Biological and Synthetic Polymers - Half title page
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- 16 May 2013, pp i-ii
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11 - Innovative systems and applications
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Physical Gels from Biological and Synthetic Polymers
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Rheological and structural studies on heat-induced gelation of concentrated skim milk
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- Journal of Dairy Research / Volume 62 / Issue 2 / May 1995
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- 01 June 2009, pp. 257-267
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- May 1995
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