| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6983659 | Colloids and Surfaces B: Biointerfaces | 2013 | 8 Pages |
Abstract
- Mechanical characterization of dough over very broad frequency range.
- Overall mechanical response dominated by presence of bubbles.
- Bubbles alter rate of high frequency volumetric relaxation of protein molecules.
- Surface-active molecule tethering to internal interface explains relaxation response.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Y. Fan, M.G. Scanlon, J.H. Page,