@inproceedings{16b320498f90408c8028901665e17835,
title = "Modeling structure-sensory texture relations in semi-hard cheese",
abstract = "Product and process design in the food industry often still remains a very empirical activity. This will not lead to leap changes in product functionality or composition. We aim at developing quantitative models which relate the microstructure of semi-hard cheese to sensory texture. With these models we want to design more resource efficient process routes and healthier options for full fat semi-hard cheese. In this paper the role of multi-scale simulations using a Finite Element Method in developing these models will be discussed.",
keywords = "finite elements analysis, food, microstructure, multi-scale modeling",
author = "T.J. Faber and P.J.G. Schreurs and J.M.J.G. Luyten and Han Meijer",
year = "2015",
month = jan,
day = "1",
doi = "10.1063/1.4906677",
language = "English",
series = "AIP Conference Proceedings",
publisher = "American Institute of Physics",
pages = "297--300",
editor = "Simos, {Theodore E.} and George Maroulis",
booktitle = "Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010",
address = "United States",
note = "International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010 ; Conference date: 03-10-2010 Through 08-10-2010",
}