Yield stress for initial firmness determination on yogurt

By F. Harte, S. Clark, G. Barbosa‐Cánovas. 2007

61 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science

View Paper: https://www.semanticscholar.org/paper/6c616c2b1a68f3b9836c01bf18b28fc960b54d8d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Fluid Flow and Transfer Processes

1. Taha Sochi
2. A. Sun
3. S. Gunasekaran

In Food Science

1. Taha Sochi
2. A. Sun
3. S. Gunasekaran

Citations in the corpus

• Yield Stress in Foods: Measurements and Applications (2009, methodology): “Harte et al.[82] examined the initial firmness of yogurt based on measurements of yield stress with the vane technique and responses from trained sensory panelists.”
• Slip at Fluid-Solid Interface (2011, background): “Another advantage of the vane geometry is that it involves less structural disruption which is particularly important for the measurements of shear-sensitive and thixotropic/rheopectic fluids [116, 137, 142, 183, 185, 186].”