Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps
Author:
Funder
Université de Rennes 1
INRAE
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
1. Rheological properties of wheat gluten;Attenburrow;J. Cereal. Sci.,1990
2. The fracture behaviour of starch and gluten in the glassy state;Attenburrow;J. Cereal. Sci.,1992
3. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography;Besbes;J. Food Eng.,2013
4. Dough structure, dough rheology and baking quality;Bloksma;CFW (Cereal Foods World),1990
5. Microrheology of swollen starch granules;Carrington;Gums Stabil. Food Indus.,1998
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough;Scientific Reports;2023-08-26
2. Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study;Journal of Cereal Science;2023-03
3. Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review;Trends in Food Science & Technology;2023-01
4. A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation;Food Structure;2023-01
5. Numerical study of starch-gluten dough: Deformation and extrusion;Journal of Food Engineering;2022-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3