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7. DSF, a tool for describing colloidal systems
As foods are physico-chemical systems with a physical organization (resulting from their chemical constitution), composition tables are insufficient to describe culinary changes. The Disperse Systems Formalism (DSF) was introduced as a descriptive tool, applicable to all scales and dispersed systems .
7.1 Objects of formalism
The DSF formalism takes two aspects of constituent objects into account: their dimensionality and their physical state (phase). These two aspects are represented in formulas
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DSF, a tool for describing colloidal systems
Conclusion
Bibliography
Websites
THIS Hervé, The works of Hervé This: https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog: http://gastronomie-moleculaire.blogspot.fr/
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International center – for molecular gastronomy: http://www.agroparistech.fr/-Centre-international-de-.html
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Monthly molecular gastronomy seminars: every 3rd Monday...
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