LONDON, England, Sept. 17 -- Food and Function, a peer-reviewed journal from the Royal Society of Chemistry that says it provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food, published research articles on the following topics in its Sept. 21, 2024, edition (Vol. 15, Issue 18):

Review Article

* Recent research on the physicochemical properties . . .

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