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Rheological behavior of mortars under different squeezing rates
(PERGAMON-ELSEVIER SCIENCE LTD, 2009)
In the present work the squeeze flow technique was used to evaluate the rheological behavior of cement-based mortars containing macroscopic aggregates up to 1.2 mm. Compositions with different water and air contents were ...
Rheological and physical properties of spray-dried mucilage obtained from Hylocereus undatus cladodes
(Carbohydrate Polymers, 2013)
This study examines the rheological behavior of reconstituted spray-dried mucilage isolated from the cladodes of pitahaya (Hylocereus undatus), the effects of concentration and its relationship with physical properties ...
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
(2018-01-01)
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, ...
Density and rheology of acid suspensions of peanut waste in different conditions: An engineering basis for bioethanol production
(Elsevier B.V., 2016-06-01)
The current world-wide energetic situation implies in researches about new resources and technologies capable of producing biofuels, such as the peanut processing residues. To design operations associated to bioethanol ...
Preliminary evaluation of the rheological properties of High Density Polyethylene (HDPE) with use of recycling reology agent
(Associa????o Brasileira de Energia Nuclear, 2020)
Relation between quality and rheological properties of lactic beverages
(Elsevier B.V., 2014)
Rheological behaviorandbondingperformanceofanalkalinesoy proteinsuspension
(Elsevier, 2015-06)
The goal of this work is to study the rheological properties of based-modified soy protein concentrate (SPC) adhesives and the relationship between viscoelastic properties and bonding performance. Chemical modification of ...
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 ...
Influence of Chemically Treated Palygorskite Over the Rheological Behavior of Polypropylene Nanocomposites
(Facultad de Ingeniería, 2015)
Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems
(John Wiley & Sons Ltd, 2016-05)
During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior ...