Large amplitude oscillatory shear flow of gluten dough: A model power-law gel

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...

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Bibliographic Details
Main Authors: Ng, Trevor S. K. (Contributor), Ewoldt, Randy H. (Author), McKinley, Gareth H (Author)
Other Authors: Massachusetts Institute of Technology. Department of Mechanical Engineering (Contributor), Massachusetts Institute of Technology. Hatsopoulos Microfluids Laboratory (Contributor), McKinley, Gareth H. (Contributor)
Format: Article
Language:English
Published: American Institute of Physics, 2014-06-04T16:21:51Z.
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