CONTACT AND FRACTURE ELEMENTS AS COMPONENTS OF THE RHEOLOGICAL MEMORY OF SOLID FOODS1
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 8 (1) , 39-48
- https://doi.org/10.1111/j.1745-4603.1977.tb01164.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALSJournal of Food Science, 1977
- CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALS*Journal of Texture Studies, 1976
- On the admissibility of rate-dependent viscoelastic modelsRheologica Acta, 1976
- A QUASI‐RHEOLOGICAL MODEL ELEMENT FOR FRACTUREJournal of Texture Studies, 1971
- A Texture Profile of Foodstuffs Based upon Well‐defined Rheological PropertiesJournal of Food Science, 1969
- A rheological model for uncalcified parallel-fibred collagenous tissueJournal of Biomechanics, 1968