A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation

Published:2023-01 Issue: Volume:35 Page:100306
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Mohammed Mohd Afandi P.,Mokhtar Mohd Noriznan,Wakisaka Minato

Funder

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference39 articles.

1. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs;Amemiya;Rheology of Foods,1992

2. Gluten–starch interface characteristics and wheat doughr heology—Insights from hybrid artificial systems;Brandner;Journal of Food Science,2022

3. Numerical simulation of mixed-mode progressive delamination in composite materials;Camanho;Journal of Composite Materials,2003

4. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies;Cappelli;Trends in Food Science & Technology,2020

5. Computational modelling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough;Chakrabarty-Bell;Journal of Food Engineering,2010

Cited by 1 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. Atomic force microscopy, deformation-recovery and numerical study of wheat dough;Food Hydrocolloids;2024-08

同舟云学术

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