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Small- and large-strain rheological methods were used to develop rheological profiles of agarose gels, including linear, non-linear, and fracture properties. Gel properties were examined under conditions of varying agarose concentration (0.5–2.5%w/w), glycerol concentration (0–60%w/w), and strain rate (0.0017–0.17s −1 ). Small-strain behaviors were primarily elastic with only slight frequency...
Descriptive analysis was used to quantify the perceived hand texture characteristics of agarose gels, and results were compared with previously developed fundamental rheological profiles to determine if relationships could be established. Four texture attributes were used to describe the gels, including ‘hand small-strain force’, ‘hand springiness’, ‘hand fracture force’, and ‘hand fracture deformation’...
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