A. Jaishankar
Food Science · 2011–2017
A researcher in the Science corpus: 4 papers; trusts 8 researchers and is trusted by 2 researchers here, as inferred from the citation graph.
Subfields
- Food Science — 32 citations into it; #1,488 of 1,700 by trust here, #1,193 by citations
- Fluid Flow and Transfer Processes — 14 citations into it; #404 of 658 by trust here, #328 by citations
- Pulmonary and Respiratory Medicine — 12 citations into it
- Modeling and Simulation — 10 citations into it
- Materials Chemistry — 9 citations into it
- Biomedical Engineering — 7 citations into it
- Numerical Analysis — 5 citations into it
Whom A. Jaishankar trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
- Tadeusz Kaczorek
- Francesco Mainardi
- E. Dickinson
- Jianshe Chen
- C. Sánchez
- G. H. McKinley
- P. Fischer
- Nicole Heymans
- Ralf Metzler
- Vivek Sharma
Who trusts A. Jaishankar overall
Papers from A. Jaishankar's perspective
Ordered by how strongly the researchers A. Jaishankar trusts endorse each paper. Same corpus, a different order for every researcher.
- From stretched exponential to inverse power-law: fractional dynamics, Cole-Cole relaxation processes, and beyond
- Fractional Differential Equations
- Physical interpretation of initial conditions for fractional differential equations with Riemann-Liouville fractional derivatives
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
- Fractional Calculus and Waves in Linear Viscoelasticity: An Introduction to Mathematical Models
- Physical properties of foods
- Food oral processing - a review.
- Food Texture And Viscosity Concept And Measurement
- Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
- Linear and Nonlinear Rheology of Living Cells
Their papers
- Power-law rheology in the bulk and at the interface: quasi-properties and fractional constitutive equations (2013) — 298 citations
- 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
- Rheology of globular proteins: apparent yield stress, high shear rate viscosity and interfacial viscoelasticity of bovine serum albumin solutions (2011) — 201 citations