@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 Three fracture test methods: uniaxial compression, uniaxial tension and torsion were examined by interpreting results using theories upon which the methods were based. In each of these tests, the fracture of gels can occur as a result of shear, compression or tension. The fracture properties determined from uniaxial compression and tension were compared with torsion testing, a suitable reference technique. Shear stress and strain in uniaxial compression were comparable with shear stress and strain in torsion. However, the tensile stress in compression is not in agreement with that in torsion. Tensile stress or shear stress values in uniaxial tension were generally comparable with tensile or shear stress values in torsion, while the strain levels in uniaxial tension were typically much lower than those in uniaxial compression or torsion. This result could be related to the fracture strain being a function of elongation necessary to reduce the specimen cross section to an area producing the critical fracture stress. The comparison among different methods revealed shear stress and strain can be the fracture criteria for uniaxial compression, and tensile stress can be the fracture criterion for uniaxial tension, whereas the fracture strain criterion in uniaxial tension cannot be specified. Possible mechanisms for differences among methods are discussed in the manuscript. }, 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{gilleland_lanier_hamann_1997, title={Covalent bonding in pressure-induced fish protein gels}, volume={62}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.1997.tb15442.x}, abstractNote={ABSTRACTSurimi pastes were gelled by pressure, incubation at 25°C, cooking, or their combination. Differential scanning calorimetry and solubility measurements indicated that myosin denaturation and disulfide bond formation occurred during pressure‐induced gelation. Time of pressure treatment had little effect on gel fracture properties. Nondisulfide covalent polymerization of myosin did not appreciably occur during pressure‐induced gelation, but was prevalent in gels incubated at 25°C, even when such incubation followed pressure treatment. That combination treatment increased the stress value of cooked gels more than six times, indicating synergy of pressure with the endogenous enzyme transglutaminase, thought to be responsible for gelation of surimi pastes at 25°C.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Gilleland, GM and Lanier, TC and Hamann, DD}, year={1997}, pages={713-+} }
 @article{truong_walter_hamann_1997, title={Relationship between instrumental and sensory parameters of cooked sweetpotato texture}, volume={28}, ISSN={["0022-4901"]}, DOI={10.1111/j.1745-4603.1997.tb00109.x}, abstractNote={ABSTRACTThis study compared two instrumental methods, namely uniaxial compression and texture profile analysis (TPA), with sensory evaluation in describing the textural properties of cooked sweetpotatoes. The steamed cooked samples (1.35 × 2.2 cm cylinder) of four cultivars and six selections were subjected to a trained texture profile panel for sensory ratings and the two instrumental methods for determination of the mechanical properties. Factor analysis indicated that the 15 sensory variables were grouped into 3 main factors, namely moistness‐firmness (factor 1), particles (factor 2), and fiber (factor 3). Among the instrumental parameters, shear stress of compression and fracturability, hardness, and gumminess of TPA correlated highly (R = 0.73–0.95) with both the mouthfeel and mechanical‐type sensory notes. These parameters of the two instrumental methods were linearly related (R2≥ 0.95) and could be converted from one to another with a high degree of reliability. Regression equations based on shear stress significantly explained (R2= 0.71–0.91) eight of the sensory notes. These instrumental parameters can be good predictors of cooked sweetpotato texture.}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Truong, VD and Walter, WM and Hamann, DD}, year={1997}, month={Jun}, pages={163–185} }
 @article{hamann_kushman_ballinger_1973, title={Sorting blueberries for quality by vibration}, volume={98}, number={6}, journal={Journal of the American Society for Horticultural Science}, author={Hamann, D. D. and Kushman, L. J. and Ballinger, W. E.}, year={1973}, pages={572} }