Effect of fiber properties and orientation on the shear rheology and Poynting effect in meat and meat analogues

Author:

Giménez-Ribes GerardORCID,Oostendorp Mats,van der Goot Atze JanORCID,van der Linden Erik,Habibi Mehdi

Funder

Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

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3. The basis of meat texture;Bailey;Journal of the Science of Food and Agriculture,1972

4. Poynting effect of brain matter in torsion;Balbi,2019

5. Linear viscoelastic properties of bovine brain tissue in shear;Bilston;Biorheology,1997

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