검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography Guo EY, Kazantsev D, Mo JY, Bent J, Van Dalen G, Schuetz P, Rockett P, StJohn D, Lee PD Journal of Food Engineering, 237, 204, 2018 |
| 2 |
Coupled elasticity in soft solid foams Gorlier F, Khidas Y, Pitois O Journal of Colloid and Interface Science, 501, 103, 2017 |
| 3 |
The shear rheology of bread dough: modeling Hicks CI, See H, Ekwebelam C Rheologica Acta, 50(7-8), 701, 2011 |
| 4 |
Plastic-polymer composite electrolytes for solid state dye-sensitized solar cells Jiang Y, Cao YL, Liu P, Qian JF, Yang HX Electrochimica Acta, 55(22), 6415, 2010 |
| 5 |
The complex shear modulus of dough over a wide frequency range Leroy V, Pitura KM, Scanlon MG, Page JH Journal of Non-Newtonian Fluid Mechanics, 165(9-10), 475, 2010 |
| 6 |
Bread dough rheology and recoil I. Rheology Tanner RI, Qi FZ, Dai SC Journal of Non-Newtonian Fluid Mechanics, 148(1-3), 33, 2008 |
| 7 |
Radial filtration during constant-force squeeze flow of soft solids Meeten GH Rheologica Acta, 46(6), 803, 2007 |
| 8 |
Measuring the yield behaviour of structured fluids Stokes JR, Telford JH Journal of Non-Newtonian Fluid Mechanics, 124(1-3), 137, 2004 |