Works (6)
Updated: July 5th, 2023 15:57
2008 journal article
Additive effects on the rheological behavior of alginate gels
Journal of Texture Studies, 39(5), 582–603.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2006 journal article
A proposed strain-hardening mechanism for alginate gels
JOURNAL OF FOOD ENGINEERING, 80(1), 157–165.
author keywords: alginate gels; strain-hardening; large deformation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
author keywords: compression; food gels; fracture properties; tension; torsion
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
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.
author keywords: polyacrylamide gels; food gels; fracture property; large deformation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Fracture analysis of alginate gels
JOURNAL OF FOOD SCIENCE, 70(7), E425–E431.
author keywords: food gels; rheology; fracture properties; large deformation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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