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Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions

Yuzuki Moriya, Yoshimune Hasome, Kiyoshi Kawai

2020Journal of Food Measurement & Characterization17 citationsDOI

Topics & Concepts

RheologyWater activityFood scienceTexture (cosmology)Materials scienceViscoelasticityWater contentGlass transitionChemistryComposite materialPolymerEngineeringComputer scienceArtificial intelligenceGeotechnical engineeringImage (mathematics)Food composition and propertiesFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications
Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions | Litcius