A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method.
Dough
Fourier Transform Rheology
Mayonnaise
Rheology
SAOS/MAOS/LAOS
Sequence of Physical Processes
Tomato paste
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
Dec 2023
Dec 2023
Historique:
received:
26
05
2023
revised:
11
10
2023
accepted:
13
10
2023
medline:
22
11
2023
pubmed:
21
11
2023
entrez:
21
11
2023
Statut:
ppublish
Résumé
The nonlinear rheological behaviors of three different classes of foods (emulsion, suspension, and elastic network) were studied and analyzed using the Rogers Sequence of Physical Processes (SPP) method and the Ewoldt-McKinley method of coupling Fourier Transform with Chebyshev Decomposition (FTC). SPP analysis led to instantaneous rheological parameters G'
Identifiants
pubmed: 37986453
pii: S0963-9969(23)01135-3
doi: 10.1016/j.foodres.2023.113587
pii:
doi:
Substances chimiques
Emulsions
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
113587Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.