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The rheological and fracture properties of fine stranded WPI gels were determined over a range of shear strain rates (0.014–0.69 s −1 ). All gels had the highest fracture strain when deformed at a strain rate of 0.014 s −1 . Fracture stress was relatively constant over all strain rates. These effects were observed at all protein concentrations and suggest a link with molecular or network...
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