From firm to fluid – Structure-texture relations of filled gels probed under Large Amplitude Oscillatory Shear
Soft-solid foods show a progressive transition from a viscoelastic solid state to a flowing fluid state when subjected to a large load. The engineering properties and sensory texture of soft-solid foods depend strongly on the rheological properties that characterize this fluidization. In this paper...
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | Article |
| Published: |
Elsevier BV
2019
|
| Online Access: | http://hdl.handle.net/1721.1/120123 https://orcid.org/0000-0001-8323-2779 |