@article{zhang_daubert_mulligan_foegeding_2008, title={Additive effects on the rheological behavior of alginate gels}, volume={39}, DOI={10.1111/j.1745-4603.2008.00159.x}, abstractNote={ABSTRACT The effects of dextran and glycerol on the rheological properties of 1.25% alginate gels were studied. Although the dextran and glycerol dramatically changed the viscosity of the alginate solution, the gelation kinetics was not affected. This observation may be attributed to the fact that the gelling process was controlled by the combination of carboxylic groups in alginate chains with Ca2
          +
          , and not by the diffusion process of alginate molecules and Ca2
          +
          through the viscous medium. The small‐strain shear modulus of alginate gels with either low molecular‐weight dextran (MW: 140,000 Da) or glycerol remained nearly constant, as did the large deformation and fracture properties. The addition of high molecular‐weight dextran (MW: 4–5 million Da) altered the small‐strain shear modulus and lowered the gel fracture stress of the alginate gels, while the fracture strain remained the same. The change in small‐strain shear modulus and large deformation and fracture properties for alginate gels with high MW dextran cannot simply be explained by the change in viscosity of the gel liquid phase. A plausible explanation for this behavior is that, in some manner, large dextran molecules influenced the alginate gel network. }, number={5}, journal={Journal of Texture Studies}, author={Zhang, J. and Daubert, C. R. and Mulligan, J. H. and Foegeding, E. A.}, year={2008}, pages={582–603} }
 @article{zhang_daubert_foegeding_2007, title={A proposed strain-hardening mechanism for alginate gels}, volume={80}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2006.04.057}, abstractNote={The non-linear viscoelastic properties of alginate gels were investigated using torsion and compression rheological tests. Like many biopolymers, alginate gels showed strain-hardening behavior during large deformation, and the degree of strain-hardening depended on gel composition. The strain-hardening behavior of alginate gels was attributed to the deformation of rod-like junction zones serving as physical crosslinks in the gel. A constitutive equation based on the deformation of junction zones and a Gaussian distribution network of chains was developed to predict deformation behavior. The resulting equation effectively described the experimental data during torsion and compression, supporting the proposed mechanism that strain-hardening originates from the deformation of alginate junction zones.}, number={1}, journal={JOURNAL OF FOOD ENGINEERING}, author={Zhang, Junhua and Daubert, Christopher R. and Foegeding, E. Allen}, year={2007}, month={May}, pages={157–165} }
 @article{hamann_zhang_daubert_foegeding_diehl_2006, title={Analysis of compression, tension and torsion for testing food gel fracture properties}, volume={37}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2006.00074.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF TEXTURE STUDIES}, author={Hamann, Donald D. and Zhang, Junhua and Daubert, Christopher R. and Foegeding, E. Allen and Diehl, Kenneth C., Jr.}, year={2006}, month={Dec}, pages={620–639} }
 @article{zhang_daubert_foegeding_2006, title={Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol}, volume={37}, DOI={10.1111/j.1745-4603.2006.00046.x}, abstractNote={ABSTRACT}, number={2}, journal={Journal of Texture Studies}, author={Zhang, J. H. and Daubert, C. R. and Foegeding, E. A.}, year={2006}, pages={200–220} }
 @article{zhang_daubert_foegeding_2005, title={Characterization of polyacrylamide gels as an elastic model for food gels}, volume={44}, ISSN={["1435-1528"]}, DOI={10.1007/s00397-005-0444-5}, number={6}, journal={RHEOLOGICA ACTA}, author={Zhang, JH and Daubert, CR and Foegeding, EA}, year={2005}, month={Jul}, pages={622–630} }
 @article{zhang_daubert_foegeding_2005, title={Fracture analysis of alginate gels}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb11471.x}, abstractNote={ABSTRACT:}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Zhang, JH and Daubert, CR and Foegeding, EA}, year={2005}, month={Sep}, pages={E425–E431} }