Rheology fundamentals and structural theory of elasticity

Fat Crystal Networks

Volumn , Issue , 2004, Pages 115-141

  Marangoni, Alejandro G ^a   Narine, Suresh S ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ELONGATION;

APPLIED FORCES; BREAKING POINT; ELASTIC LIMIT; ELASTIC REGION; IRREVERSIBLE DEFORMATION; LINEAR RELATIONSHIPS; STRUCTURAL THEORIES; THEORETICAL FOUNDATIONS;

ELASTICITY;

EID: 36448964328     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (8)

1. Wright AJ, Marangoni AG. The effect of minor components on milk fat microstructure and mechanical properties J Food Science 2003; 68: 182-186.
2. Rye GG, Litwinenko JW, Marangoni AG. Fat crystal networks. In: Bailey’s Industrial Oils and Fats Products. 6th ed. Shaihidi F, Ed: John Wiley and Sons, Inc., 2005: 121-160.
3. Rebinder PA, Semenko NA. Use of the penetrating cone method for the characterization of structural-mechanical properties of visco-plastic material Proc Acad Sci (USSR) 1949; 64: 835-838.
4. Haighton AJ. The measurement of the hardness of margarine and fats with cone penetrometers J Am Oil Chem Soc 1959; 36: 345-348.
5. Mottram FJ. Evaluation of pseudo-plastic materials by cone penetrometers Lab Pract 1961; 10: 767-770.
6. Vasic I, deMan JM. Effect of mechanical treatment on some rheological properties of butter. In: Rheology and Texture of Foodstuffs Soc Chem Ind 1968; 27: 251-264.
7. Dixon BD, Parekh JV. Use of the cone penetrometer for testing firmness of butter J Am Oil Chem Soc 1979; 10: 421-434.
8. Hayakawa M, deMan J. Interpretation of cone penetrometer consistency measurements of fats J Texture Studies 1982; 36: 345-348.