Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté
Author:
Affiliation:
1. Department of Green Technology, University of Southern Denmark, Odense, Denmark
2. Max Planck Institute for Polymer Research, Mainz, Germany
3. VAN HEES GmbH, Kurt-van-Hees-Straße 1, 65396 Walluf, Germany
Funder
Villum Fonden
Publisher
AIP Publishing
Subject
Condensed Matter Physics,Fluid Flow and Transfer Processes,Mechanics of Materials,Computational Mechanics,Mechanical Engineering
Link
https://aip.scitation.org/doi/pdf/10.1063/5.0070998
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1. A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS
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4. Thermal properties of duck fatty liver (foie gras) products
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