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

@inproceedings{McKinleya2011LargeAO,
  title={Large amplitude oscillatory shear flow of gluten dough : A model power},
  author={Gareth H. McKinleya and Randy H. Ewoldtb},
  year={2011}
}
  • Gareth H. McKinleya, Randy H. Ewoldtb
  • Published 2011
The MIT Faculty has made this article openly available. Please share how this access benefits you. Your story matters. SYNOPSIS In a previous paper [Ng and McKinley (2008)], we demonstrated that gluten gels can best be understood as a polymeric network with a power-law frequency response that reflects the fractal structure of the gluten network. Large deformation tests in both transient shear and extension show that in the absence of rigid starch fillers these networks are also time-strain… CONTINUE READING
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