Quantifying the consistency and rheology of liquid foods using fractional calculus
It is well known that the perceived texture and consistency of liquid foods are strong drivers of consumer preference, yet quantification of these parameters is made complicated by the absence of a concise mathematical framework. In this paper, we demonstrate that fractional rheological models, incl...
| Autori principali: | , , , , |
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Elsevier
2018
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| Accesso online: | http://hdl.handle.net/1721.1/119818 https://orcid.org/0000-0002-1857-5895 https://orcid.org/0000-0001-8323-2779 |