Influence of rheological behaviour on extrusion parameters during non-continuous extrusion of multi-base propellants
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Material Forming"
DOI: 10.1007/s12289-016-1332-5
Abstract: During the production of multi-base propellants, in order to identify both the optimal and safety conditions to be used at processing these rubber-like compounds, its rheological behaviour is considered as a key factor. Thus, an… read more here.
Keywords: extrusion; base propellants; rheological behaviour; multi base ... See more keywords
Relationship between processing parameters and aging with the rheological behaviour of SBS modified bitumen
Sign Up to like & getrecommendations! Published in 2019 at "Construction and Building Materials"
DOI: 10.1016/j.conbuildmat.2019.06.081
Abstract: Abstract The influence of shear rate and mixing time and, simulated long-term aging as a function of frequency and temperature on the rheological behaviour of SBS modified bitumen was evaluated from oscillatory rheology measurements. Complex… read more here.
Keywords: aging rheological; rheological behaviour; sbs modified; modified bitumen ... See more keywords
Characterization and rheological behaviour analysis of the succinoglycan produced by Rhizobium radiobacter strain CAS from curd sample
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DOI: 10.1016/j.foodhyd.2016.10.008
Abstract: An exopolysaccharide (EPS) producing strain CAS grown in a Bushnell Haas medium was isolated from curd sample and identified as Rhizobium radiobacter CAS. The biopolymer was duly characterized by FT-IR and NMR spectroscopy and was… read more here.
Keywords: behaviour; rhizobium radiobacter; curd sample; strain cas ... See more keywords
Rheological behaviour of acetylated pectins from cactus pear fruits ( Opuntia albicarpa and O. matudae )
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.07.009
Abstract: Abstract Acetylated-low methoxyl pectins were isolated from sweet prickly-pear (Opuntia albicarpa) and ‘xoconostle’ or acidic prickly-pear (O. matudae), by sequential extraction with water in presence of ethylenediaminetetraacetic acid as sequestering agent. The extraction protocol resulted… read more here.
Keywords: prickly pear; acetylated pectins; opuntia albicarpa; behaviour acetylated ... See more keywords
Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
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DOI: 10.1016/j.foodhyd.2020.106257
Abstract: Abstract Viscosity-modified diet through thickeners is used as a strategy to circumvent swallowing problems by oropharyngeal dysphagia patients. Most commercial products present xanthan and starch in their formulations, but flaxseed gum (FG) is a potential… read more here.
Keywords: oropharyngeal dysphagia; flaxseed gum; biopolymers interactions; behaviour ... See more keywords
Rheological behaviour of functionalized graphene nanoplatelet nanofluids based on water and propylene glycol:water mixtures
Sign Up to like & getrecommendations! Published in 2018 at "International Communications in Heat and Mass Transfer"
DOI: 10.1016/j.icheatmasstransfer.2018.10.001
Abstract: Abstract Energy efficiency of systems stands out as a critical parameter to achieve sustainability. Heat transfer processes spend an important part of overall energy consumption, so the enhancement of its efficiency is an important research… read more here.
Keywords: glycol water; water; rheological behaviour; propylene glycol ... See more keywords
Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.01.007
Abstract: Abstract The aim of this work was to prepare concentrated water-in-oil-in-water (W1/O/W2) double emulsions to entrap resveratrol (RSV) with high encapsulation efficiency, good stability, and appropriate rheological behaviour. W1/O was formulated with an ethanol/water RSV… read more here.
Keywords: double emulsions; concentrated double; rheological behaviour; food ... See more keywords
Rheological behaviour of shear thickening fluid of graphene oxide and SiO2 polyethylene glycol 400-based fluid with molecular dynamic simulation
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DOI: 10.1080/08927022.2021.1872786
Abstract: ABSTRACT This study presents the influences of shear values and temperature effects on shear thickening fluids by using the non-equilibrium molecular dynamic simulations. For this, the fluids were simulated with a low value of shear… read more here.
Keywords: viscosity; fluid; shear thickening; molecular dynamic ... See more keywords
Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/315/2017-cjfs
Abstract: Quintana-Martinez S., Morales-Cano A., García-Zapateiro L. (2018): Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions. Czech J. Food Sci., 36: 73–80. The effects of guar gum and lecithin concentrations (1,… read more here.
Keywords: guar gum; behaviour interaction; oil water; rheological behaviour ... See more keywords
RHEOLOGICAL BEHAVIOUR AND IN VITRO RELEASE PROFILES OF NAFTIFINE TOPICAL HYDROGELS
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DOI: 10.31925/farmacia.2020.6.20
Abstract: The study is presenting the formulation and manufacturing process of 15 hydrogels formed by different cellulose derivative containing 1% naftifine hydrochloride dissolved in a mixture of cosolvents with low amounts of alcoholic components. The obtained… read more here.
Keywords: behaviour vitro; rheological behaviour; release profiles; behaviour ... See more keywords