2 papers
cond-mat.soft2026
Theoretical relationship between the macro-texture and micro-structure in dairy processing revealed by the multi-scale simulation of coupled map lattice
Erika Nozawa
The theoretical relationship between the macroscopic textural quality and microscopic structural quality appearing in the phase inversion processes from fresh cream via whipped cre…
cond-mat.soft2024
Simulating phase inversion processes by coupled map lattice: Towards the theoretical design of food texture and quality in dairy processing from fresh cream to butter via whipped cream
Erika Nozawa, Tetsuo Deguchi
We present a theoretical model and simulation for the formation dynamics of diverse texture patterns that emerge spontaneously or self-organize during phase inversion processes of…