Publications
Found 3 results
Filters: Author is T. J. Faber [Clear All Filters]
Describing the Firmness, Springiness and Rubberiness of Food Gels Using Fractional Calculus. Part I: Theoretical Framework. Food Hydrocolloids. 62:311-324.
.
2017. .
2017. From Firm to Fluid – Structure-Texture Relations of Filled Gels Probed Under Large Amplitude Oscillatory Shear. Journal of Food Engineering. 210:1-18.
.
2017.