Deformation and fracture behavior of physical gelatin gel systems

Food scientists usually used biopolymer physical gels as model systems because they are structurally and mechanically similar to many gel-like food products. In this paper, eight gelatin gel systems with different stiffness were prepared by varying gelatin concentration (10–30%w/w), collagen source...

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Veröffentlicht in:	Food hydrocolloids 2016-10, Vol.60, p.299-307
Hauptverfasser:	Czerner, Marina, Fasce, Laura A., Martucci, Josefa F., Ruseckaite, Roxana, Frontini, Patricia M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Apparent gel strength Constitutive modeling Foods Fracture mechanics Fracture toughness Gelatin gels Gelatins Glycerols Shear modulus Stiffness Strain hardening Strength Swelling
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