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 & 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

Source: NC State University Libraries
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

Source: NC State University Libraries
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

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

2005 journal article

Fracture analysis of alginate gels

Journal of Food Science, 70(7), E425–431.

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

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