[HTML][HTML] Rate-and temperature-dependent ductile-to-brittle fracture transition: Experimental investigation and phase-field analysis for toffee
The mechanical behaviour of many materials, including polymers or natural materials,
significantly depends on the rate of deformation. As a consequence, a rate-dependent …
significantly depends on the rate of deformation. As a consequence, a rate-dependent …
[HTML][HTML] A multiscale finite element analysis model for predicting the effect of micro-aeration on the fragmentation of chocolate during the first bite
The emerging need to reduce the calorific value of foods, while simultaneously improving
the consumer perception drives the quest for developing new food structures that satisfy …
the consumer perception drives the quest for developing new food structures that satisfy …
Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing
This study presents a rigorous mechanical characterisation investigation on milk chocolate
with varying porosities, at different temperatures and strain rate levels. Uniaxial compression …
with varying porosities, at different temperatures and strain rate levels. Uniaxial compression …