References
- Chiotellis E, Campbell GM: ‘Proving of bread dough I: modelling the evolution of the bubble size distribution’, Food Bioprod. Process. Trans. Inst. Chem. Eng. C, 2003, 81C, (3), 194–206.
- Lefebvre J: ‘An outline of the non-linear viscoelastic behaviour of wheat flour dough in shear’, Rheol Acta, 2006, 45, (4), 525–538.
- Scriven LE: ‘On the dynamics of phase growth’, Chem. Eng. Sci., 1959, 10, (1–2), 1–13.
- Kim C: ‘Collapse of spherical bubbles in Maxwell fluids’, J. Non-Newtonian Fluid Mech., 1994, 55, 37–58.
- Street JR: ‘The rheology of phase growth in elastic liquids’, Trans. Soc. Rheol., 1968, 12, (1), 103–131.
- Papanastasiou AC, Scriven LE, Macosko CW: ‘Bubble-growth and collapse in viscoelastic liquids analyzed’, J. Non-Newton Fluid, 1984, 16, (1–2), 53–75.
- Huang H, Kokini (eds.) JL:‘Prediction of dough volume development which considers the biaxial extensional growth of cells’(, Cambell G M, et al..), 1999, St Paul, MN, Eagan Press.
- Shah P, Campbell GM, McKee SL, Rielly CD: ‘Proving of bread dough: modelling the growth of individual bubbles’, Food Bioprod. Process., 1998, 76, (C2), 73–79.
- Shimiya Y, Yano T: ‘Diffusion-controlled shrinkage and growth of an air bubble entrained in water and in wheat-flour particles’, Agr. Biol. Chem. Tokyo, 1987, 51, (7), 1935–1940.
- Shimiya Y, Yano T: ‘Rates of shrinkage and growth of air bubbles entrained in wheat-flour dough’, Agr. Biol. Chem. Tokyo, 1988, 52, (11), 2879–2883.
- Venerus DC, Yala N: ‘Transport analysis of diffusion-induced bubble growth and collapse in viscous liquids’, AIChE.J., 1997, 43, (11), 2948–2959.
- Ramesh NS, Rasmussen DH, Campbell GA: ‘Numerical and experimental studies of bubble-growth during the microcellular foaming process’, Polym. Eng. Sci., 1991, 31, (23), 1657–1664.
- Venerus DC, Yala N, Bernstein B: ‘Analysis of diffusion-induced bubble growth in viscoelastic liquids’, J. Non-Newton Fluid, 1998, 75, (1), 55–75.
- Feng JJ, Bertelo CA: ‘Prediction of bubble growth and size distribution in polymer foaming based on a new heterogeneous nucleation model’, J. Rheol., 2004, 48, (2), 439–462.
- Hailemariam L, Okos M, Campanella O: ‘A mathematical model for the isothermal growth of bubbles in wheat dough’, J. Food Eng., 2007, 82, (4), 466–477.
- Bailey JE, Ollis DF: ‘Biochemical engineering fundamentals’; 1977, New York, McGraw Hill.
- Romano A, Toraldo G, Cavella S, Masi P: ‘Description of leavening of bread dough with mathematical modelling’, J. Food Eng., 2007, 83, (2), 142–148.
- Yue PT, Feng JJ, Liu C, Shen J: ‘Viscoelastic effects on drop deformation in steady shear’, J. Fluid Mech., 2005, 540, 427–437.
- Mighri F, Ajji A, Carreau PJ: ‘Influence of elastic properties on drop deformation in elongational flow’, J. Rheol., 1997, 41, (5), 1183–1201.