{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,2]],"date-time":"2026-05-02T19:54:49Z","timestamp":1777751689599,"version":"3.51.4"},"reference-count":21,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2007,2,1]],"date-time":"2007-02-01T00:00:00Z","timestamp":1170288000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Engineering"],"published-print":{"date-parts":[[2007,2]]},"DOI":"10.1016\/j.jfoodeng.2005.12.011","type":"journal-article","created":{"date-parts":[[2006,2,4]],"date-time":"2006-02-04T10:29:32Z","timestamp":1139048972000},"page":"978-983","source":"Crossref","is-referenced-by-count":132,"title":["Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods"],"prefix":"10.1016","volume":"78","author":[{"given":"M.A.","family":"Del Nobile","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"S.","family":"Chillo","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A.","family":"Mentana","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A.","family":"Baiano","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"issue":"6","key":"10.1016\/j.jfoodeng.2005.12.011_bib1","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/S0006-355X(97)00033-4","article-title":"Stress relaxation in cherry fruit","volume":"33","author":"Blahovec","year":"1996","journal-title":"Biorheology"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib2","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/j.jfoodeng.2003.08.012","article-title":"Viscoelastic properties of Bologna sausages by dynamic methods","volume":"63","author":"Bruno","year":"2004","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib3","series-title":"Tables of food composition","author":"Carnovale","year":"1997"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib4","series-title":"Viscoelastic properties of foods","first-page":"185","article-title":"Viscoelastic properties of meat emulsions","author":"Correia","year":"2002"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib5","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/S0260-8774(02)00454-5","article-title":"Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue","volume":"59","author":"Finca","year":"2003","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib6","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/S0924-2244(00)00058-3","article-title":"Dynamic oscillatory shear testing of foods\u2014selected applications","volume":"11","author":"Gunasekaran","year":"2000","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib7","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1016\/j.jfoodeng.2004.04.014","article-title":"Stress relaxation of dates at khalal and rutab stages of maturity","volume":"66","author":"Hassa","year":"2005","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib8","unstructured":"Hort, J. (1997). Cheddar cheese: its texture, chemical composition and rheological properties. Ph.D. Thesis, Sheffield Hallam University."},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib9","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/S0260-8774(99)00055-2","article-title":"Some physical, mechanical, and transport properties of crackers related to the checking phenomenon","volume":"40","author":"Kim","year":"1999","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib10","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/S0309-1740(02)00073-6","article-title":"Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles","volume":"63","author":"Lachowicz","year":"2003","journal-title":"Meat Science"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib11","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/S0260-8774(01)00162-5","article-title":"Modeling the kinetics of corn tortilla staling using stress relaxation data","volume":"53","author":"Limanond","year":"2002","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib12","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/S0260-8774(99)00022-9","article-title":"Mechanical properties of alginate gels: empirical characterization","volume":"39","author":"Mancini","year":"1999","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib13","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1111\/j.1745-4603.1988.tb00408.x","article-title":"Characterization of history-dependent stress relaxation behaviour of cheeses","volume":"19","author":"Masi","year":"1989","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib14","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1111\/j.1745-4603.1976.tb01263.x","article-title":"Rheological properties of nalginate gels","volume":"7","author":"Mitchell","year":"1976","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib15","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1111\/j.1745-4603.1977.tb01191.x","article-title":"Use of rheological terms and correlation of compatible measurements in food texture research","volume":"8","author":"Mohsenin","year":"1977","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib16","series-title":"Numerical recipes in Pascal Cambridge","author":"Press","year":"1989"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib17","series-title":"Fundamental principles of polymeric materials","author":"Rosen","year":"1982"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib18","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/S0260-8774(97)00030-7","article-title":"Viscoelastic properties of edible lipids","volume":"33","author":"Shellhammer","year":"1997","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib19","series-title":"Rheological methods in food process engineering","author":"Steffe","year":"1992"},{"key":"10.1016\/j.jfoodeng.2005.12.011_bib20","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/S0260-8774(98)00114-9","article-title":"Characterization of gellan gels using stress relaxation","volume":"38","author":"Tang","year":"1998","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.jfoodeng.2005.12.011_bib21","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/S1537-5110(03)00017-5","article-title":"Anisotropic relaxation properties of pear","volume":"85","author":"Wang","year":"2003","journal-title":"Biosystems Engineering"}],"container-title":["Journal of Food Engineering"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0260877405008034?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0260877405008034?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,1,18]],"date-time":"2019-01-18T12:58:16Z","timestamp":1547816296000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0260877405008034"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2007,2]]},"references-count":21,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2007,2]]}},"alternative-id":["S0260877405008034"],"URL":"https:\/\/doi.org\/10.1016\/j.jfoodeng.2005.12.011","relation":{},"ISSN":["0260-8774"],"issn-type":[{"value":"0260-8774","type":"print"}],"subject":[],"published":{"date-parts":[[2007,2]]}}}