Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution-Reference-Cited by-同舟云学术

Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution

Published:2022-07 Issue: Volume:128 Page:107558
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Erturk Merve Yildirim,Rogers Simon A.^ORCID,Kokini Jozef

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

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3. Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017

4. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior;Anvari;International Dairy Journal,2018

5. Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization;Anvari;International Dairy Journal,2018

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