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Particle laden fluid interfaces: Dynamics and interfacial rheology
(Elsevier Science, 2014-10)
We review the dynamics of particle laden interfaces, both particle monolayers and particle + surfactant monolayers. We also discuss the use of the Brownian motion of microparticles trapped at fluid interfaces for measuring ...
Rheological studies on glycerol plasticized gelatin and Its blends with epoxidized soybean oil
(Tech Science Press, 2019-01)
Blends of gelatin (Ge) plasticized with varying amounts of glycerol (Gly), buffer solution pH 10 and epoxidized soybean oil (ESO) to enhance hydrophobicity were prepared by mixing and injection-molding. Blends were ...
Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta
(Springer, 2019-02)
This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa ...
Physicochemical and rheological characterization of "dulce de leche"
(Wiley Blackwell Publishing, Inc, 2012-04)
Physicochemical and rheological characterization of "dulce de leche", a milk-based sauce especially popular in South America, was carried out on different types of commercial products (traditional, confectionery, reduced ...
Rheological behavior of cupuaçu and tapereba juice with added inulin
(Universidade Tecnológica Federal do Paraná (UTFPR), 2018)
Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta
(Elsevier, 2009-01)
The ready-meals market has grown significantly in developed countries over the past decade. In particular, organic pasta entirely formulated with organic ingredients and marketed as ready-to-eat meals, is an excellent ...
Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time
(Wiley Blackwell Publishing, Inc, 2009-12)
The viscoelastic properties of mozzarella cheese using a creep/recovery test considering different sampling directions (parallel and perpendicular to protein fiber orientation), test temperatures (20, 30 and 40C) and ...
Cellulose nanocrystals suspensions: Liquid crystal anisotropy, rheology and films iridescence
(Elsevier, 2021-06)
The properties of aqueous suspensions of cellulose nanocrystals (CNC) and their casted films are revised. The bio-nanoparticles are briefly introduced, including modifications of the crystals and the suspending media. The ...