Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
Constitutive models for soft solids that quantitatively relate the state of the stress in the material to the deformation history have the potential to be used in a structure-texture engineering context, but successful examples are scarce. In the present work we define equations for the firmness F,...
| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
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Elsevier BV
2018
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| Online Access: | http://hdl.handle.net/1721.1/113214 https://orcid.org/0000-0001-8323-2779 |