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Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution

Merve Yildirim Erturk, Simon A. Rogers, Jozef L. Kokini

2022Food Hydrocolloids53 citationsDOI

Topics & Concepts

ViscoelasticityStarchRheologyMaterials scienceGlutenStrain hardening exponentHardening (computing)Composite materialChemistryFood scienceLayer (electronics)Rheology and Fluid Dynamics StudiesPolysaccharides Composition and ApplicationsFood composition and properties
Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution | Litcius