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.
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2017. Describing the Firmness, Springiness and Rubberiness of Food Gels Using Fractional Calculus. Part II: Measurements on Semi-Hard Cheese. Food Hydrocolloids. 62:325-339.
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2017. From Firm to Fluid – Structure-Texture Relations of Filled Gels Probed Under Large Amplitude Oscillatory Shear. Journal of Food Engineering. 210:1-18.
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2017.