In this section
@article{Forte:2015:10.1016/j.foodhyd.2014.12.028,
author = {Forte, AE and D'Amico, F and Charalambides, MN and Dini, D and Williams, JG},
doi = {10.1016/j.foodhyd.2014.12.028},
journal = {FOOD HYDROCOLLOIDS},
pages = {180--190},
title = {Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels},
url = {http://dx.doi.org/10.1016/j.foodhyd.2014.12.028},
volume = {46},
year = {2015}
}
TY - JOUR
AU - Forte,AE
AU - D'Amico,F
AU - Charalambides,MN
AU - Dini,D
AU - Williams,JG
DO - 10.1016/j.foodhyd.2014.12.028
EP - 190
PY - 2015///
SN - 0268-005X
SP - 180
TI - Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels
T2 - FOOD HYDROCOLLOIDS
UR - http://dx.doi.org/10.1016/j.foodhyd.2014.12.028
UR - https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000349753400020&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a2bf6146997ec60c407a63945d4e92bb
UR - http://hdl.handle.net/10044/1/18930
VL - 46
ER -
Professor Maria N. Charalambides
Head of Soft Solids
T: +44 (0)20 7594 7246
E: m.charalambides@imperial.ac.uk
516 City and Guilds Building,
South Kensington Campus.
Our sponsors include EPSRC, BBSRC, General Mills, ICI, Nestle and Royal Commission for the Exhibition of 1851.