In-situ viscoelastic characterization and modeling of ice cream
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DOI: 10.1016/j.jfoodeng.2019.05.039
Abstract: Abstract Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures… read more here.
Keywords: ice cream; situ viscoelastic; ice; low temperatures ... See more keywords