Effect of Thickener Nature on Properties of Polyurealubricant Compositions Based on Esters
Sign Up to like & getrecommendations! Published in 2020 at "Chemistry and Technology of Fuels and Oils"
DOI: 10.1007/s10553-020-01083-0
Abstract: Polyurea lubricant composition with conditionally two and four urea units per polyurea thickener molecule in the presence of a second biodegradable thickener (nanocellulose, cetearyl alcohol) were synthesized. The drop point, penetration, and oil separation and… read more here.
Keywords: properties polyurealubricant; thickener; thickener nature; effect thickener ... See more keywords
Evaluation of rheological and textural properties of texture-modified rice porridge using tapioca and sago starch as thickener
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9538-x
Abstract: Texture modification of food is one of the strategies to manage people with dysphagia. It is commonly done by addition of thickener to achieve the desired texture for people with dysphagia which aids in reducing… read more here.
Keywords: rice porridge; sago starch; thickener;
Eco-Friendly Tamarind Kernel Thickener for Printing of Polyester Using Disperse Dyes
Sign Up to like & getrecommendations! Published in 2018 at "Fibers and Polymers"
DOI: 10.1007/s12221-018-7436-4
Abstract: Printing is a form of dyeing in which colors are applied to specified regions instead of the entire fabric. To restrict the coloring matter to the design area, the dyes and other auxiliaries are pasted… read more here.
Keywords: thickener; kernel thickener; tamarind kernel; printing polyester ... See more keywords
Unexpected Rheological Behavior of a Hydrophobic Associative Shellac-Based Oligomeric Food Thickener.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b01148
Abstract: Sodium shellac constituted of a "surfactant" monomer, which is sensitive to shear stress, exhibits shear-thickening behavior at a low concentration (5 wt %), and reacts with H+ to retain transient high viscosity under shear, is… read more here.
Keywords: thickener; sodium shellac; food; behavior ... See more keywords
Continuous-Time Prediction of Industrial Paste Thickener System With Differential ODE-Net
Sign Up to like & getrecommendations! Published in 2022 at "IEEE/CAA Journal of Automatica Sinica"
DOI: 10.1109/jas.2022.105464
Abstract: It is crucial to predict the outputs of a thickening system, including the underflow concentration (UC) and mud pressure, for optimal control of the process. The proliferation of industrial sensors and the availability of thickening-system… read more here.
Keywords: thickener; system; time; time prediction ... See more keywords
Using nonlinear ultrasonic measurements to estimate parameters of the sedimentation of slurry solid phase in thickener
Sign Up to like & getrecommendations! Published in 2023 at "Naukovyi Visnyk Natsionalnoho Hirnychoho Universytetu"
DOI: 10.33271/nvngu/2023-2/047
Abstract: Purpose. Improvement of the method for estimating sedimentation process parameters of the slurry solid phase particles in thickener on the basis of measurements of the nonlinear characteristics of ultrasonic waves propagating in a controlled medium.… read more here.
Keywords: control; thickener; slurry solid; solid phase ... See more keywords
Modelling of Red-Mud Particle-Solid Distribution in the Feeder Cup of a Thickener Using the Combined CFD-DPM Approach
Sign Up to like & getrecommendations! Published in 2022 at "Symmetry"
DOI: 10.3390/sym14112314
Abstract: The paper evaluates the behavior of a red-mud solid fraction in a thickener feeder cup, aiming to identify the main characteristics of particle distribution in the flocculation zone and to determine the dependencies affecting the… read more here.
Keywords: red mud; thickener; particle; feeder cup ... See more keywords
Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia
Sign Up to like & getrecommendations! Published in 2023 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2023.28.1.83
Abstract: The thickness levels of fluids for patients with dysphagia are established according to the guidelines of the National Dysphagia Diet (NDD) and International Dysphagia Diet Standardization Initiative (IDDSI). The nectar- (level 2), honey- (level 3),… read more here.
Keywords: patients dysphagia; dysphagia diet; thickener; thickened drinks ... See more keywords