COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE-MATRIX INTERACTION-Reference-Cited by-同舟云学术

COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE-MATRIX INTERACTION

Published:1989-08 Issue:2 Volume:20 Page:191-207
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

LANGLEY KEITH R.,GREEN MARGARET L.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1989.tb00433.x/fullpdf

Reference26 articles.

1. G. ATKIN, and P. SHERMAN, 1984 . The influence of surface friction on food firmness evaluation by compression tests . Proc. 9th Int. Cong. Rheol . pp.123 -144 , Mexico.

2. Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels

3. Formation of a Gel from a Heated Emulsion of Alfalfa Leaf Protein and Peanut Oil

4. A model system for studying protein binding to hydrophobic surfaces in emulsions

5. Elasticity and Failure in Composite Gels

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