Rheology of food materials

By P. Fischer, E. Windhab. 2011

243 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science

View Paper: https://www.semanticscholar.org/paper/d9ab5e46f2469b1cd024f927a6f709eafa257ef0

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. G. H. McKinley
2. A. Jaishankar
3. R. Ewoldt
4. J. Rothstein
5. P. R. de Souza Mendes
6. R. Thompson
7. Mónica S. A. Oliveira
8. Manuel A. Alves

In Food Science

1. A. Jaishankar
2. G. H. McKinley

Citations in the corpus

• Power-law rheology in the bulk and at the interface: quasi-properties and fractional constitutive equations (2013, background): “Moreover, the sensory perception of foods in terms of textural parameters plays an important role in the assessment of food quality, and is strongly related to the viscoelastic properties of the interfacial layers present [4].”