Fracture investigation in starch-based foods

Fracture investigation in starch-based foods

The study of oral processing and specifically cutting of the food piece during mastication can lead towards optimization of products for humans or animals. Food materials are complex biocomposites with a highly nonlinear constitutive response. Their fracture properties have not been largely investig...

書誌詳細
主要な著者:	Skamniotis, CG, Patel, Y, Charalambides, MN, Elliott, M
フォーマット:	Journal article
言語:	English
出版事項:	Royal Society 2016

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