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 |
| Language: | English |
| Published: |
Elsevier BV,
2018-01-16T20:26:38Z.
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| Subjects: | |
| Online Access: | Get fulltext |