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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

Anh Nghi Minh Le, Merve Yildirim Erturk, Yul Hui Shim, Simon A. Rogers, Jozef L. Kokini

2023Food Research International13 citationsDOI

Topics & Concepts

RheologyViscoelasticityFourier transformAmplitudeNonlinear systemRelaxation (psychology)Materials scienceMathematicsStrain (injury)Suspension (topology)Mathematical analysisPhysicsComposite materialOpticsPure mathematicsInternal medicineQuantum mechanicsHomotopyPsychologySocial psychologyMedicineRheology and Fluid Dynamics StudiesPolysaccharides Composition and ApplicationsPolymer crystallization and properties
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 | Litcius