Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion-Reference-Cited by-同舟云学术

Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion

Published:2003 Issue:4 Volume:9 Page:372-377
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

IKEDA Shinya,SANGU Tomoko,NISHINARI Katsuyoshi

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference22 articles.

1. Large deformation rheology of gelatin gels

2. Bourne, M.. (2002). “Food Texture and Viscosity: Concept and Measurement, Second Edition.” Academic Press, San Diego.

3. Hamann, D.D.. (1983). Structural failure in solid foods. In “Physical Properties of Food,” ed. by E.B. Bagley and M. Peleg. AVI Publishing Co., Westport, pp. 351–383.

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