1 citations · 2 across the 2 of their papers we have counts for
2 papers
cond-mat.soft2018★ 1 cited
Texture changes during thermal processing of food: experiments and modelling
Ankita Sinha, Atul Bhargav
Texture is an important attribute in the quality assessment of processed food products. Youngs modulus is an indirect measure of texture. During thermal treatment of hygroscopic fo…
physics.comp-ph2018★ 1 cited
Modelling approaches to capture role of gelatinization in texture changes during thermal processing of food
Ankita Sinha, Atul Bhargav
While processing at elevated temperatures, starchy food products undergo gelatinization, which leads to softening related changes in textural characteristics. Study of role of gela…