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Soft Matter|September 9, 2020
Characterizing a model food gel containing bubbles and solid inclusions using ultrasoundAnatoliy Strybulevych, Valentin Leroy, M G Scanlon, et al.Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|May 24, 2011
Influence of positional correlations on the propagation of waves in a complex medium with polydisperse resonant scatterersValentin Leroy, Anatoliy Strybulevych, John H Page, et al.The Journal of the Acoustical Society of America|April 10, 2008
Sound velocity and attenuation in bubbly gels measured by transmission experimentsValentin Leroy, Anatoliy Strybulevych, John H Page, et al.Colloids and Surfaces. B, Biointerfaces|October 1, 2013
Influence of internal interfacial area on nanosecond relaxation of wheat gluten proteins as probed by broadband ultrasonic spectroscopyY Fan, M G Scanlon, J H PageThe European Physical Journal. E, Soft Matter|May 14, 2009
Transmission of ultrasound through a single layer of bubblesV Leroy, A Strybulevych, M G Scanlon, et al.Journal of Food Science|May 25, 2010
Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread doughK L Mehta, M G Scanlon, H D Sapirstein, et al.Physical Review Letters|November 13, 2009
Observation of multifractality in Anderson localization of ultrasoundSanli Faez, Anatoliy Strybulevych, John H Page, et al.Journal of Ultrasound|January 17, 2014
Probing thermal transitions and structural properties of gluten proteins using ultrasoundH M Elmehdi, M G Scanlon, J H Page, et al.Journal of the Science of Food and Agriculture|October 8, 2016
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulationDonatella Peressini, Dobrila Braunstein, John H Page, et al.Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry|July 1, 2016
Investigating the Existence of Bulk Nanobubbles with UltrasoundValentin Leroy, Tomohisa NorisuyePageof 5