A New Digital Image Correlation Method for Measuring Wide Strain Range True Stress–Strain Curve of Clad Materials

Gu, Gang Hee; Kim, Yongju; Kim, Rae Eon; Seo, Min Hong; Kim, Hyoung Seop

doi:10.1007/s12540-022-01219-3

Cited by 5 publications

(1 citation statement)

References 22 publications

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“…However, by decreasing the DIC subset size, it is possible to capture strain variations at interfaces in greater detail. For example, DIC was used to measure elastic and bonding properties of the interface transition zone in cement-based materials, as demonstrated by Gu, Kim, Kim, Seo, & Kim (2023) and Lee et al (2013). Possibly, a similar approach can be interesting for meat analogues as well to gain a deeper understanding of the interface between the continuous and dispersed phase.…”

Section: Digital Image Correlationmentioning

confidence: 99%

Shaping meat analogues : Ingredients & texture

Schlangen

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Dry fractionation of mung bean, yellow pea, and cowpea was performed to investigate the compositions and functional properties of the obtained fractions. Dry fractionation consisted of milling and subsequent air classification using three air classifier wheel speeds. Water holding capacity, gelation, and rheological properties of all fractions were studied. Separation between protein and starch granules was successfully performed by air classifying, as visualized with scanning electron microscopy images. Protein contents in fine fractions ranged from 42% to 58% (w/dw), which was dependent on classifier wheel speed and material source. The correlation between water holding capacity and protein content was dependent on material source. Gelation of fine fractions occurred at lower concentrations than flours and coarse fractions. Fine fractions of all materials formed gels with higher elastic modulus (G') than the flour and coarse fractions, while the flour and coarse fractions formed more solid-like gels (lower tan δ).

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Section: Digital Image Correlationmentioning

confidence: 99%