Advanced tensile testing as a new tool to quantify properties of food

Mechanical properties of food products are regularly analysed by tensile tests. The aim of this study was to demonstrate the potential of using advanced tensile testing techniques to better understand the mechanical properties of anisotropic food products, such as meat analogues and certain dairy pr...

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Detalles Bibliográficos
Autores principales: Schlangen, Miek, Schlangen, Erik, van der Goot, Atze Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10482747/
https://www.ncbi.nlm.nih.gov/pubmed/37691696
http://dx.doi.org/10.1016/j.crfs.2023.100577

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10482747/
https://www.ncbi.nlm.nih.gov/pubmed/37691696
http://dx.doi.org/10.1016/j.crfs.2023.100577

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