A comprehensive review of food rheology: analysis of experimental, computational, and machine learning techniques-Reference-Cited by-同舟云学术

A comprehensive review of food rheology: analysis of experimental, computational, and machine learning techniques

Published:2023-10-28 Issue:4 Volume:35 Page:279-306
ISSN:1226-119X
Container-title:Korea-Australia Rheology Journal
language:en
Short-container-title:Korea-Aust. Rheol. J.

Author:

Nnyigide Osita Sunday,Hyun Kyu^ORCID

Funder

Pusan National University

Publisher

Springer Science and Business Media LLC

Subject

Condensed Matter Physics,General Materials Science

Link

https://link.springer.com/content/pdf/10.1007/s13367-023-00075-w.pdf

Reference116 articles.

1. Nnyigide OS (2019) A Study of Bovine Serum Albumin (BSA) Hydrogel with Various Chemical Denaturants by Rheological Measurements and Molecular Dynamics Simulation, Ph.D. Thesis. Pusan National University.

2. Borwankar RP (1992) Food texture and rheology: a tutorial review. J Food Eng 16:1–16. https://doi.org/10.1016/0260-8774(92)90016-Y

3. Melito HS, Daubert CR (2011) Rheological innovations for characterizing food material properties. Annu Rev Food Sci Technol 2:153–179. https://doi.org/10.1146/annurev-food-022510-133626

4. Tabilo-Munizaga G, Barbosa-Cánovas GV (2005) Rheology for the food industry. J Food Eng 67:147–156. https://doi.org/10.1016/j.jfoodeng.2004.05.062

5. Ipsen R (2008) Food rheology: A personal view of the past and future. Annu trans Nord Rheol Soc 16

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