Power law gels at finite strains: The nonlinear rheology of gluten gels

By Trevor S. K. Ng, G. H. McKinley. 2008

158 citations recorded by the source corpus.

Subfields: Fluid Flow and Transfer Processes, Food Science, Pulmonary and Respiratory Medicine

View Paper: https://www.semanticscholar.org/paper/6e552698be350ab32c9b4cbce606e5b7e970b0f9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Fluid Flow and Transfer Processes

1. R. Ewoldt
2. G. H. McKinley
3. Trevor S. K. Ng
4. P. R. de Souza Mendes
5. R. Thompson
6. C. Dimitriou
7. N. A. Bharadwaj
8. John Tsamopoulos

In Food Science

1. R. Ewoldt
2. G. H. McKinley
3. Trevor S. K. Ng

In Pulmonary and Respiratory Medicine

1. R. Ewoldt
2. G. H. McKinley
3. Trevor S. K. Ng
4. P. R. de Souza Mendes
5. R. Thompson
6. C. Dimitriou

Citations in the corpus

• Large amplitude oscillatory shear flow of gluten dough: A model power-law gel (2011, methodology): “…data are in excellent agreement with equation (7) to (11) and the linear viscoelastic parameters (S = 1300 ± 100 Pa, n = 0.17, GR = 803 Pa, = 0.05s) are consistent with data obtained through other small strain measurements such as step strain relaxation and creep [Ng and McKinley (2008)].”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “(2), requires an infinitely broad spectrum of time constants (Ng and McKinley, 2008).254 However for a material displaying two power-law regimes, as described by the FMM, we can255 unambiguously define one single characteristic timescale τc by the parameter combination:256 τc = (V/G)1/(α−β)…”