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

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DOI:10.1016/j.foodres.2023.113587
作者：Anh Nghi Minh Le ,?Merve Yildirim Erturk ,?Yul Hui Shim ,?Simon A. Rogers ,?Jozef Kokini
文献类型：期刊论文
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Elsevier

Abstract：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

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