HIGHLIGHTS
- who: Hwabin Jung et al. from the Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea have published the Article: Evaluating the Mechanical Response of Agarose-Xanthan Mixture Gels Using Tensile Testing, Numerical Simulation, and a Large Amplitude Oscillatory Shear (LAOS) Approach, in the Journal: Foods 2022, 11, 4042. of /2022/
- what: The large deformation approach from this study has great potential for elucidating and understanding the structure of food and biopolymer gels. This study evaluated the agarose-xanthan model system using a new approach . . .
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