Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products
Merve Yildirim Erturk, José C. Bonilla, Jozef L. Kokini
Topics & Concepts
RheologyFood scienceDeformation (meteorology)ModuliMaterials scienceChemistryBiological systemComposite materialPhysicsBiologyQuantum mechanicsPolysaccharides Composition and ApplicationsProteins in Food SystemsRheology and Fluid Dynamics Studies