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: | , , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier BV,
2019-01-24T16:24:37Z.
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| Subjects: | |
| Online Access: | Get fulltext |