{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:15:27Z","timestamp":1788394527454,"version":"build-2803163510"},"reference-count":21,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T00:00:00Z","timestamp":1788307200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T00:00:00Z","timestamp":1788307200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The structural stability of soft foods during storage, transport, and handling is strongly influenced by time\u2010dependent deformation under sustained loading. Although finite element analysis (FEA) has been used to evaluate stresses and displacements in food materials, conventional elastic simulations do not account for the progressive loss of stacking capacity caused by creep. This study proposes a two\u2010tier predictive framework that combines linear static FEA with a modified Burgers viscoelastic model to estimate the instantaneous and time\u2010dependent stacking capacity of soft food materials. A coconut milk\u2013based cheese was considered as a hypothetical application case; however, because this product has not yet been mechanically characterized, the simulations were parameterized using surrogate elastic properties reported for commercial Gouda\u2010type cheeses and literature\u2010derived viscoelastic parameters representative of semihard dairy matrices. Under these surrogate material assumptions, the elastic analysis yielded a maximum von Mises stress of 7.58\u2009\u00d7\u200910\n                    <jats:sup>\u22124<\/jats:sup>\n                    \u2009MPa, a maximum displacement of 0.016\u2009mm, a safety factor of 13.2, and an instantaneous stacking capacity of approximately 33\u2009units. The modified Burgers model predicted a reduction in capacity to approximately 20\u2009units after 1\u2009h and 15\u2009units after 5\u2009h. Sensitivity analysis identified the instantaneous elastic modulus and Maxwell viscosity as influential parameters within the adopted surrogate parameter set. These stacking capacities should be interpreted as model\u2010based projections for the surrogate material rather than as experimentally validated limits for the coconut\u2010based cheese. The principal contribution is a transferable physics\u2010based framework that can be recalibrated and validated using product\u2010specific mechanical properties.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70113","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T23:34:59Z","timestamp":1788392099000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Predictive Stacking Model to Link Formulation Design and Mechanical Performance in Coconut\u2010Based Vegan Cheese"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-2792-0395","authenticated-orcid":false,"given":"Leonardo Esquivel","family":"Tatis","sequence":"first","affiliation":[{"name":"Physics and Electronics Program, Department of Basic Sciences University of Cordoba  Monteria Cordoba Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-8115-1865","authenticated-orcid":false,"given":"Maria Guerra","family":"Solano","sequence":"additional","affiliation":[{"name":"Food Engineering Program, Faculty of Engineering, Research Group on Processes and Agroindustry of Vegetables University of Cordoba  Monteria Cordoba Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6878-0806","authenticated-orcid":false,"given":"Guillermo Arrazola","family":"Paternina","sequence":"additional","affiliation":[{"name":"Food Engineering Program, Faculty of Engineering, Research Group on Processes and Agroindustry of Vegetables University of Cordoba  Monteria Cordoba Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,2]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"crossref","DOI":"10.1007\/978-0-387-71947-4","volume-title":"Food Materials Science","author":"Aguilera J. M.","year":"2008"},{"key":"e_1_2_13_3_1","volume-title":"Microstructural Principles of Food Processing and Engineering","author":"Aguilera J. M.","year":"1999"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0100\u2010204X2009000300014"},{"key":"e_1_2_13_5_1","unstructured":"Autodesk Inc.2024.\u201cGu\u00eda de simulaci\u00f3n est\u00e1tica.\u201dhttps:\/\/www.autodesk.com\/products\/fusion\u2010360\/overview."},{"key":"e_1_2_13_6_1","volume-title":"Mechanics of Materials","author":"Beer F. P.","year":"2012"},{"key":"e_1_2_13_7_1","volume-title":"Ciencia e ingenier\u00eda de materiales","author":"Callister W. D.","year":"2016"},{"key":"e_1_2_13_8_1","doi-asserted-by":"crossref","DOI":"10.1201\/9781420031942","volume-title":"Cheese Rheology and Texture","author":"Gunasekaran S.","year":"2002"},{"issue":"5","key":"e_1_2_13_9_1","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1051\/lait:1997542","article-title":"The Relationships Between the Chemical, Rheological and Textural Properties of Cheddar Cheese","volume":"77","author":"Hort J.","year":"1997","journal-title":"Le Lait"},{"key":"e_1_2_13_10_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(03)73869\u20107"},{"key":"e_1_2_13_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.04.012"},{"key":"e_1_2_13_12_1","doi-asserted-by":"crossref","DOI":"10.1007\/978-0-387-70930-7","volume-title":"Rheology of Fluid and Semisolid Foods: Principles and Applications","author":"Rao M. A.","year":"2007"},{"key":"e_1_2_13_13_1","volume-title":"Engineering Properties of Foods","author":"Rao M. A.","year":"2014"},{"key":"e_1_2_13_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/0958\u20106946(92)90025\u2010H"},{"key":"e_1_2_13_15_1","volume-title":"Rheological Methods in Food Process Engineering","author":"Steffe J. F.","year":"1996"},{"key":"e_1_2_13_16_1","doi-asserted-by":"publisher","DOI":"10.1515\/arh\u20102002\u20100029"},{"key":"e_1_2_13_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010023\u201004231\u2010y"},{"key":"e_1_2_13_18_1","doi-asserted-by":"crossref","DOI":"10.1002\/9780470995860","volume-title":"Brined Cheeses","author":"Tamime A. Y.","year":"2006"},{"key":"e_1_2_13_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2004.11.021"},{"key":"e_1_2_13_20_1","volume-title":"InsideFood Symposium: Book of Proceedings","author":"Vandenberghe E.","year":"2013"},{"key":"e_1_2_13_21_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(03)73741\u20102"},{"key":"e_1_2_13_22_1","volume-title":"Dairy Science and Technology","author":"Walstra P.","year":"2006"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70113","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.70113","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70113","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T23:35:02Z","timestamp":1788392102000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.70113"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,2]]},"references-count":21,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1111\/jtxs.70113"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.70113","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,2]]},"assertion":[{"value":"2026-03-02","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-25","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-02","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70113"}}