Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese
We use the framework of fractional calculus to quantify the linear viscoelastic properties of full-fat, low-fat, and zero-fat, semi-hard cheeses over a range of temperatures and water/protein ratios. These fractional constitutive models correctly predict the time-dependence and interrelation of the...
| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier,
2018-01-16T20:21:37Z.
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| Subjects: | |
| Online Access: | Get fulltext |