Construct · 1 fields · 1 citations

weak gel model: a standalone construct

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Food physics

a rheological model treating many structured foods as weak gels whose flow is cooperative interaction among flow units, captured by a power law in frequency.

In food physics, weak gel model refers to a rheological model treating many structured foods as weak gels whose flow is cooperative interaction among flow units, captured by a power law in frequency. This meaning comes from Gabriele (2001) in Rheologica Acta.[1]

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Nearby constructs

flow6 names · 12 citationsjangle · five names, one experience, partly frequency4 fields · 7 citationsjingle · one word, four constructs interaction3 fields · 7 citationsjingle · one word, three constructs

References

Gabriele, D., de Cindio, B., & D'Antona, P. (2001). A weak gel model for foods. Rheologica Acta, 40(2), 120-127. https://doi.org/10.1007/s003970000139

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