Power-law rheology in the bulk and at the interface: quasi-properties and fractional constitutive equations
By A. Jaishankar, G. H. McKinley. Proceedings of the Royal Society A, 2013
298 citations recorded by the source corpus.
Subfields: Fluid Flow and Transfer Processes, Materials Chemistry, Modeling and Simulation
View Paper: https://www.semanticscholar.org/paper/71cd7fe6f41671977972a4a03ae18643f72d3ee5
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In Fluid Flow and Transfer Processes
- G. H. McKinley
- T. Faber
- A. Jaishankar
- R. Ewoldt
- J. Rothstein
- P. R. de Souza Mendes
- R. Thompson
- Mónica S. A. Oliveira
In Materials Chemistry
In Modeling and Simulation
Citations in the corpus
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “106 Furthermore the fitted results are not valid outside the domain of measurement making ex107 trapolation difficult and thus the extracted model parameters lack a strong physical underpin108 ning (Kollmannsberger and Fabry, 2011; Jaishankar and McKinley, 2013) which is essential 109 for a connecti”
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “…limit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34984 2 (a) Schematic representation of the springpot, a mechanical element defined985 by the quasi-property G and the power-law exponent β, which we call the986 fractional exponent (adapted from Jaishankar and McKinley (2013)).”
- Quantifying the consistency and rheology of liquid foods using fractional calculus (2017, background): “Such relationships arise naturally from the response of a single springpot or Scott Blair element, for which the complex moduli can be expressed compactly (following [49]) as”