Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese
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- 作者：T.J. Fabera ; b ; timo.faber@frieslandcampina.com" class="auth_mail" title="E-mail the corresponding author ; A. Jaishankarc ; G.H. McKinleyc
- 关键词：Rational reformulation ; Food gels ; Structure-texture engineering ; Constitutive model ; Fractional calculus ; Scott Blair
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：325-339
- 全文大小：2113 K
文摘
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Equations for cheese firmness F, springiness S, and rubberiness R are presented.
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The equations are constructed using a fractional constitutive framework.
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F, S and R are quantified by two material properties that are related to structure.
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The equations quantify the time- and interdependency of F, S and R.
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The equations can help guide the rational reformulation of semi-soft food gels.