Evaluating the Guo-Campanella viscoelastic model-Reference-Cited by-同舟云学术

Evaluating the Guo-Campanella viscoelastic model

Published:2017-09-10 Issue:1 Volume:49 Page:121-128
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Augusto Pedro E. D.¹^ORCID,Miano Alberto C.¹^ORCID,Rojas Meliza Lindsay¹^ORCID

Affiliation:

1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

“Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Peru),

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12297/fullpdf

Reference17 articles.

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2. A relaxation model based on the application of fractional calculus for describing the viscoelastic behavior of potato tubers;Guo;Transactions of the ASABE,2017

3. An autocatalytic kinetic model for describing microbial growth during fermentation;Ibarz;Bioprocess and Biosystems Engineering,2015

4. Viscoelastic behaviour of dehydrated products during rehydration;Krokida;Journal of Food Engineering,1999

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