Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels

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Food Hydrocolloids_46_2015.pdf (2.3 MB)

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Author(s)

Forte, AE

D'Amico, F

Charalambides, MN

Dini, D

Williams, JG

Type

Journal Article

Date Issued

2015-04-01

URI

http://hdl.handle.net/10044/1/18930

DOI

http://dx.doi.org/10.1016/j.foodhyd.2014.12.028

ISSN

0268-005X

Start Page

180

End Page

190

Journal / Book Title

Food Hydrocolloids

Volume

46

Copyright Statement

© 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license
(http://creativecommons.org/licenses/by/4.0/).

License URL

Attribution 4.0 International

Identifier

C