Applied Mathematics

Applied Mathematics

ISSN Print: 2152-7385
ISSN Online: 2152-7393
www.scirp.org/journal/am
E-mail: am@scirp.org
"Fractional Order for Food Gums: Modeling and Simulation"
written by Sergio A. David, Aline H. Katayama,
published by Applied Mathematics, Vol.4 No.2, 2013
has been cited by the following article(s):
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[1] On multistep tumor growth models of fractional variable-order
2021
[2] Fractional Mathematical Oncology: On the potential of non-integer order calculus applied to interdisciplinary models
2021
[3] Application of Caputo fractional rheological model to determine the viscoelastic and mechanical properties of fruit and vegetables
2020
[4] Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch
2020
[5] Can fractional calculus help improve tumor growth models?
2020
[6] Fractional modeling applied to tilting-pad journal bearings
2020
[7] Vectorial Iterative Fractional Laplace Transform Method for the Analytic Solutions of Fractional Cauchy-Riemann Systems Partial Differential Equations
2020
[8] Analytic solutions of time fractional diffusion equations by fractional reduced differential transform method (FRDTM)
African Journal of Mathematics and Computer Science Research, 2018
[9] Analytic Solutions of (N+ 1) Dimensional Time Fractional Diffusion Equations by Iterative Fractional Laplace Transform Method
International Journal of Research Studies in Science, Engineering and Technology, 2018
[10] FRACTIONAL ORDER CALCULUS APPLIED TO GENERALIZE THE ROTT’S LINEAR THERMOACOUSTICS: AN INVESTIGATION TOWARD ENERGY REGENERATION IN AUTOMOBILES
Conference Paper, 2017
[11] Fractional order calculus applied to generalize the Rott's linear thermoacoustics: an investigation toward energy regeneration in automobiles
2017
[12] Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior
Food Hydrocolloids, 2017
[13] Curcumina encapsulada em micropartículas lipídicas incorporadas em géis carregados: um estudo comparativo com géis proteicos e géis biopoliméricos mistos obtidos a frio
Thesis, 2017
[14] Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis
Food Hydrocolloids, 2016
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