검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes Butt SS, Mohammed IK, Raghavan V, Osborne J, Powell H, Charalambides MN Journal of Food Engineering, 238, 112, 2018 |
| 2 |
Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese Vandenberghe E, Charalambides MN, Mohammed IK, De Ketelaere B, De Baerdemaeker J, Claes J Journal of Food Engineering, 208, 1, 2017 |
| 3 |
Modeling the effect of rate and geometry on peeling and tack of pressure-sensitive adhesives Mohammed IK, Charalambides MN, Kinloch AJ Journal of Non-Newtonian Fluid Mechanics, 233, 85, 2016 |
| 4 |
Modelling the interfacial peeling of pressure-sensitive adhesives Mohammed IK, Charalambides MN, Kinloch AJ Journal of Non-Newtonian Fluid Mechanics, 222, 141, 2015 |
| 5 |
Modelling the deformation of a confectionery wafer as a non-uniform sandwich structure Mohammed IK, Charalambides MN, Williams JG, Rasburn J Journal of Materials Science, 48(6), 2462, 2013 |