Sensory and mechanical aspects of cheese texture

By E. Foegeding, Jennifer M. Brown, M. Drake, C. Daubert. 2003

145 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/69892d184e1d11da1c417f464ee9353c2334bad2

Citations in the corpus

• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “…The fields of rheology and soft matter science have the potential to deliver such mod-27 els (Bourne, 2002a; Scott Blair, 1958; Mohsenin, 1970; Foegeding et al., 2003) especially28 when expressed in the form of a general frame-invariant constitutive relationship (Gallegos29 et al., 2004) for…”