Contact area determination between structured surfaces and viscoelastic food materials-Reference-Cited by-同舟云学术

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Contact area determination between structured surfaces and viscoelastic food materials

Published:2022-07 Issue: Volume:164 Page:113664
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Laukemper Rita^ORCID,Ochs Amelie,Wohlmannstetter Kathrin,Kugler Franziska,Becker Thomas,Jekle Mario

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Evaluating non-stick properties of different surface materials for contact frying;Ashokkumar;Journal of Food Engineering,2011

2. Effect of surface characteristics on cleaning performance for CIP system in food processing;Avila-Sierra;Energy Procedia,2019

3. Adhesion phenomena in bonded joints;Baldan;International Journal of Adhesion and Adhesives,2012

4. Novel materials and surface investigations for optimizing dough carrier interactions;Beck;European Food Research and Technology,2009

5. Relating the stickiness property of foods undergoing drying and dried products to their surface energetics;Bhandari;Drying Technology,2005

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory;Journal of Texture Studies;2023-03-22

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