Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

Table 1

Scaling models for determining fractal dimension.

		References	Gel classification
		Bremer [85]	(Straight strands)
		Bremer [85]	(Curved strands)
		Shih et al. [63]	(Strong-link regime)
		Shih et al. [63]	(Weak-link regime)
		Wu & Morbidelli [10]
			α = 0   strong-link regime; α = 1   weak-link regime; 0 < α < 1   transition regime

(Adapted from Alting et al. [32] and Wu and Morbidelli [10]).