Junhua Zhang

Works (6)

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2008 journal article

Additive effects on the rheological behavior of alginate gels

Journal of Texture Studies, 39(5), 582–603.

By: J. Zhang, C. Daubert, J. Mulligan  n & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

A proposed strain-hardening mechanism for alginate gels

JOURNAL OF FOOD ENGINEERING, 80(1), 157–165.

By: J. Zhang, C. Daubert & E. Foegeding

author keywords: alginate gels; strain-hardening; large deformation
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Analysis of compression, tension and torsion for testing food gel fracture properties

JOURNAL OF TEXTURE STUDIES, 37(6), 620–639.

By: D. Hamann, J. Zhang, C. Daubert, E. Foegeding & K. Diehl*

author keywords: compression; food gels; fracture properties; tension; torsion
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol

Journal of Texture Studies, 37(2), 200–220.

By: J. Zhang, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Characterization of polyacrylamide gels as an elastic model for food gels

RHEOLOGICA ACTA, 44(6), 622–630.

By: J. Zhang, C. Daubert & E. Foegeding

author keywords: polyacrylamide gels; food gels; fracture property; large deformation
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Fracture analysis of alginate gels

JOURNAL OF FOOD SCIENCE, 70(7), E425–E431.

By: J. Zhang, C. Daubert & E. Foegeding

author keywords: food gels; rheology; fracture properties; large deformation
Source: Web Of Science
Added: August 6, 2018