Buscar
Mostrando ítems 21-30 de 703
Rheological Characterization of a Wood Adhesive Based on a Hydrolyzed Soy Protein Suspension
(Springer, 2020-06)
Soy protein (SP) is a promising raw material for the development of renewable and environmentally friendly adhesives. This work aims to study the effect of protein denaturation and/or hydrolysis on the rheology of a soy ...
A depth average SPH model including μ(I) rheology and crushing for rock avalanches
(John Wiley & Sons Ltd, 2019-02)
Classical depth-integrated smoothed particle hydrodynamics (SPH) models for avalanches are extended in the present work to include a μ(I)− rheological model enriched with a fragmentation law. With this improvement, the ...
Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems
(Elsevier Science, 2020-12)
This study evaluated the effect of some natural additives and the structure imparted by them on microbial growth and rheological characteristics in acidic model foods with reduced glycidic content. Systems were formulated ...
Cellulose nanocrystals in aqueous suspensions: rheology of lyotropic chiral liquid crystals
(Springer, 2019-01)
A thorough rheological study of the behavior of cellulose nanocrystals (CNC) in water was undertaken, focusing on the main characteristics of rod-like suspensions that allign under flow and can display liquid crystal ...
Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
(Elsevier Science, 2021-10)
The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g ...
Rheological and Textural Characteristics of Low-Lipid Meat Emulsions with Hydrocolloids as Binders
(Nova Science Publishers, 2014)
Changes in meat fat composition, mainly reducing saturated fatty acids (FA) and increasing mono and polyunsaturated FA, have been persistently recommended by nutritionists, thus, reduction of fat content in frankfurters ...
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
(Elsevier, 2019-07)
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by ...
Rheological analysis of thermo-responsive alginate/PNIPAAm graft copolymers synthesized by gamma radiation
(Pergamon-Elsevier Science Ltd, 2019-03)
Focused on biomedical applications of thermo-responsive polymers, low-doses of gamma radiation from a 60Co source were applied in a simple one-pot method to synthesize graft copolymers of alginate and poly(N-isopropylacrylamide) ...
Influence of carrot fibre powder addition on rheological, microstructure and sensory characteristics of stirred‐type yogurt
(Wiley Blackwell Publishing, Inc, 2019-10)
The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, waterholding capacity (WHC), ...