Analytical and numerical solutions of pore formation in elastic food materials during dehydration-Reference-Cited by-同舟云学术

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Analytical and numerical solutions of pore formation in elastic food materials during dehydration

Published:2024 Issue: Volume:8 Page:100762
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

van der Sman R.G.M.^ORCID,Curatolo Michele,Teresi Luciano^ORCID

Publisher

Elsevier BV

Reference57 articles.

1. Prediction of water loss and viscoelastic deformation of apple tissue using a multiscale model;Aregawi;J. Phys. Condens. Matter,2014

2. Dynamics of swelling and drying in a spherical gel;Bertrand;Phys. Rev. Appl.,2016

3. Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures;Both;Powder Technol.,2020

4. Driving water cavitation in a hydrogel cavity;Curatolo;Soft Matter,2018

5. Circumferential buckling of a hydrogel tube emptying upon dehydration;Curatolo;The European Physical Journal Plus,2023

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pore development in viscoelastic foods during drying;Soft Matter;2024

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