T. Faber

Food Science · 2017

A researcher in the Science corpus: 2 papers; trusts 6 researchers and is trusted by 1 researcher here, as inferred from the citation graph.

Subfields

• Food Science — 21 citations into it; #1,648 of 1,700 by trust here, #1,380 by citations
• Fluid Flow and Transfer Processes — 8 citations into it; #636 of 658 by trust here, #541 by citations
• Modeling and Simulation — 8 citations into it
• Materials Chemistry — 5 citations into it

Whom T. Faber trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. Francesco Mainardi
2. Jianshe Chen
3. E. Dickinson
4. Tadeusz Kaczorek
5. A. Jaishankar
6. G. H. McKinley

Who trusts T. Faber overall

1. G. H. McKinley
2. R. Ewoldt

Papers from T. Faber's perspective

Ordered by how strongly the researchers T. Faber trusts endorse each paper. Same corpus, a different order for every researcher.

1. Fractional Differential Equations
2. Fractional Calculus and Waves in Linear Viscoelasticity: An Introduction to Mathematical Models
3. Physical properties of foods
4. Food oral processing - a review.
5. Food Texture And Viscosity Concept And Measurement
6. Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
7. Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
8. Linear and Nonlinear Rheology of Living Cells
9. Food Texture and Viscosity: Concept and Measurement
10. Texture is a sensory property

Their papers

• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017) — 70 citations
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017) — 51 citations