Elastic and Rupture Analysis on Food Gels
Author:
Affiliation:
1. Tohoku University, New Industory Creation Hatchery Center
2. Tohoku University, Graduate School of Agricultural Science
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/7/67_217/_pdf
Reference14 articles.
1. 2) Szczesniak, A.S. (1971). Consumer awareness of texture and other food attributesⅡ. Journal of Texture Studies, 2, 196-206.
2. 11) Ikeda, S., Sangu, T., and Nishinari, K. (2003). Comparative studies on fracture characteristics of food gels subjected to uniaxial compression and torsion. Food Science and Technology Research, 9, 372-377.
3. 18) Blatz, P.J., Sharda, S.C., and Tschoegl, N.W. (1974). Strain energy function for rubberlike materials based on a generalized measure of strain. Transactions of the Society of Rheology, 18, 145-161.
4. 19) Bot, A., van Amerongen, I.A., Groot, R.D., Hoekstra, N.L., and Agcerof, W.G.M. (1996). Effect of deformation rate on the stress-strain curves of gelatin gels. Journal de Chimie.Physique et de Physico-Chemie Biplogique, 93, 837-849.
5. 20) Bot, A., van Amerongen, I.A., Groot, R.D., Hoekstra, N.L., and Agterof, W.G.M. (1996). Large deformation rheology of gelatin gels. Polymer Gels and Networks, 4, 189-227.
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