The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels
Andrew J. Gravelle, Alejandro G. Marangoni
Topics & Concepts
Materials scienceComposite materialComposite numberGelatinDeformation (meteorology)ViscoelasticityEmulsionChemistryBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties