Large amplitude oscillatory shear flow of gluten dough: A model power-law gel
In a previous paper [T. S. K. Ng and G. H. McKinley, J. Rheol.52(2), 417–449 (2008)], we demonstrated that gluten gels can best be understood as a polymericnetwork with a power-law frequency response that reflects the fractal structure of the gluten network. Large deformation tests in both transient...
| Автори: | , , |
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| Інші автори: | |
| Формат: | Стаття |
| Мова: | en_US |
| Опубліковано: |
American Institute of Physics
2014
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| Онлайн доступ: | http://hdl.handle.net/1721.1/87626 https://orcid.org/0000-0001-8323-2779 |