Deformation and fracture behavior of physical gelatin gel systems-Reference-Cited by-同舟云学术

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Deformation and fracture behavior of physical gelatin gel systems

Published:2016-10 Issue: Volume:60 Page:299-307
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Czerner Marina,Fasce Laura A.,Martucci Josefa F.,Ruseckaite Roxana,Frontini Patricia M.

Funder

Argentinean National Scientific and Technical Research Council

National Agency of Scientific and Technological Promotion of Argentina

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Textural properties of agarose gels. I. Rheological and fracture properties;Barrangou;Food Hydrocolloids,2006

2. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food;Barrangou;Journal of Texture Studies,2006

3. Fracture of a biopolymer gel as a viscoplastic disentanglement process;Baumberger;European Physical Journal,2006

4. Magic angles and cross-hatching instability in hydrogel fracture;Baumberger;Physical Review Letters,2008

5. Relationship between triple-helix content and mechanical properties of gelatin films;Bigi;Biomaterials,2004

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