Emulsion-filled gelatin hydrogels: Mechanical behavior under small and large deformations

Data related to peer-reviewed research articles
(1) A.J. Gravelle and A.G. Marangoni, Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel, Food Hydrocolloids, 119 (2021) 106875. https://doi.org/10.1016/j.foodhyd.2021.106875
(2) A.J. Gravelle and A.G. Marangoni, The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels, Food Structure, 29 (2021) 100193. https://doi.org/10.1016/j.foostr.2021.100193.

Full data set published in open access journal Data in Brief: A.J. Gravelle and A.G. Marangoni, Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel.
Parameters of data collection: Gelatin gels: protein content of 2, 4, 6, or 8 wt%; pH 4.0 or pH 6.0; emulsion volume fraction of 0, 0.054, 0.108, 0.161, 0.214, 0.266, and 0.318; Cylindrical pucks (height: 10 mm; diameter: 22 mm) compressed via uniaxial compression; Compression rate: 1.0 mm/sec; final compression strain of 85%. Force-deformation test conducted using TA.XT2 Texture Analyzer (Stable Micro Systems, Texture Technologies Corp., Scarsdale, NY, USA).
Small deformation: Determination of elastic modulus of fat-filled composite gels (Ec) from initial linear region (≤ 10% strain).
Large deformation: Determination of true fracture strain (ε*) and true fracture stress (σ*) at fracture point.

Full description of data may be found in associated Data in Brief article (A.J. Gravelle and A.G. Marangoni, Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel)