The complex shear modulus of dough over a wide frequency range
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Publication:377284
DOI10.1016/J.JNNFM.2010.02.001zbMath1274.76113OpenAlexW2130920589WikidataQ60613437 ScholiaQ60613437MaRDI QIDQ377284
Martin G. Scanlon, Karen M. Pitura, Valentin Leroy, John H. Page
Publication date: 6 November 2013
Published in: Journal of Non-Newtonian Fluid Mechanics (Search for Journal in Brave)
Full work available at URL: http://www.sciencedirect.com/science/article/pii/S0377025710000297?np=y
viscoelasticityrelaxation modelsshear wavesultrasoundrheometrybread doughdough rheologymechanical impedancesoft solid
Cites Work
- Bread dough rheology and recoil. I: Rheology
- The physics of baking: rheological and polymer molecular structure--function relationships in breadmaking
- Linear viscoelastic properties of flour-water doughs at different water concentrations
- Dynamic shear rheology of high molecular weight polydimethylsiloxanes: Comparison of rheometry and ultrasound
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