Publications before 2012

A full list of articles published before 2012 can be found here.

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Filters: Author is T. J. Faber [Clear All Filters]

2017

Faber T.J, Jaishankar A., McKinley G.H. 2017. Describing the Firmness, Springiness and Rubberiness of Food Gels Using Fractional Calculus. Part I: Theoretical Framework. Food Hydrocolloids. 62:311-324.

Faber T.J, Jaishankar A., McKinley G.H. 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.

Faber T.J, van Breemen L.CA, McKinley G.H. 2017. From Firm to Fluid – Structure-Texture Relations of Filled Gels Probed Under Large Amplitude Oscillatory Shear. Journal of Food Engineering. 210:1-18.