Junhua Zhang

Zhang, J., Daubert, C. R., Mulligan, J. H., & Foegeding, E. A. (2008). Additive effects on the rheological behavior of alginate gels. Journal of Texture Studies, 39(5), 582–603. https://doi.org/10.1111/j.1745-4603.2008.00159.x

Zhang, J., Daubert, C. R., & Foegeding, E. A. (2007). A proposed strain-hardening mechanism for alginate gels. JOURNAL OF FOOD ENGINEERING, 80(1), 157–165. https://doi.org/10.1016/j.jfoodeng.2006.04.057

Hamann, D. D., Zhang, J., Daubert, C. R., Foegeding, E. A., & Diehl, K. C., Jr. (2006). Analysis of compression, tension and torsion for testing food gel fracture properties. JOURNAL OF TEXTURE STUDIES, 37(6), 620–639. https://doi.org/10.1111/j.1745-4603.2006.00074.x

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2006). Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol. Journal of Texture Studies, 37(2), 200–220. https://doi.org/10.1111/j.1745-4603.2006.00046.x

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2005). Characterization of polyacrylamide gels as an elastic model for food gels. RHEOLOGICA ACTA, 44(6), 622–630. https://doi.org/10.1007/s00397-005-0444-5

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2005). Fracture analysis of alginate gels. JOURNAL OF FOOD SCIENCE, 70(7), E425–E431. https://doi.org/10.1111/j.1365-2621.2005.tb11471.x