Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods-Reference-Cited by-同舟云学术

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Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods

Published:2007-02 Issue:3 Volume:78 Page:978-983
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Del Nobile M.A.,Chillo S.,Mentana A.,Baiano A.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Stress relaxation in cherry fruit;Blahovec;Biorheology,1996

2. Viscoelastic properties of Bologna sausages by dynamic methods;Bruno;Journal of Food Engineering,2004

3. Tables of food composition;Carnovale,1997

4. Viscoelastic properties of meat emulsions;Correia,2002

5. Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue;Finca;Journal of Food Engineering,2003

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