Article : texte imprimé

Characterisation of alginate gels using quasi-static and dynamic methods

Moresi, Mauro, Auteur ; Bruno, Maria, Auteur |

Dans Journal of food engineering (Vol. 82 N°3, Octobre 2007)

The rheological behaviour of the calcium salts of several commercial mannuronic and guluronic alginates in the time and frequency domain was assessed by quasi-static (uniaxial compression and compressive stress relaxation) and oscillatory dynami[...]

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