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Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic
(Elsevier, 2017-02)
The emulsifying properties of Brea gum (BG), the exudate from Cercidium praecox, were studied in comparison to gum Arabic (GA). Droplet size distributions, rheological properties and stability of corn oil emulsion stabilized ...
Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking
(Taylor & Francis, 2011-05)
The effect of mixing time on two Argentinean commercial flours (FI and FII) was studied. Both flours showed a similar electrophoresis profile but different content of free sulfhydryls. Rheology of dough obtained from flours ...
Effect of melt annealing on the phase structure and rheological behavior of propylene-ethylene copolymers
(John Wiley & Sons Inc, 2007-06-30)
The morphological and rheological properties of a commercial propylene-ethylene copolymer (PEC) and a series of blends with different concentrations of poly (ethylene-co-propylene) are investigated. The blends are prepared ...
Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours
(Taylor & Francis, 2016-02)
Rheological behavior and microstructural characteristics of composite dough with wheat and mesquite flours (from Prosopis alba) were analyzed by response surface methodology. A central composite design was applied varying ...
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches
(Wiley Blackwell Publishing, Inc, 2019-08)
Cajanus Cajans and Dolichos lab-lab legume starches from Argentine cultivars were investigated under a technological and nutritional point of view. Their physico-chemical, structural, thermal and the rheological properties ...
Production of components with plaster residue and sodium citrate: physical, mechanical, rheological analysis
(ANTAC - Associação Nacional de Tecnologia do Ambiente Construído, 2019)
Evaluation of rheological properties of mortar with TiO2 addition
(ANTAC - Associação Nacional de Tecnologia do Ambiente Construído, 2021)
Influence of ethylcellulose-Medium chain triglycerides blend on the flow behavior and β-V polymorph retention of dark chocolate
(Elsevier, 2016-10)
Chocolate manufacturing involves steps during which molten mass is prepared to be converted in a solid with selected textural and melting properties which are vital for the consumer's acceptance. A central element in this ...