Now showing items 1-8 of 8
On thermal instabilities in a viscoelastic fluid
(International Journal of Non-Linear Mechanics, 2006-01)
Upper Convected Maxwell Flow due to a Solid Rod Oscillating with Different Frequencies
(Journal of Engineering and Applied Sciences, 2008)
CHEMICAL COMPOSITION, THERMAL AND VISCOELASTIC CHARACTERIZATION OF TUBER STARCHES GROWING IN THE YUCATAN PENINSULA OF MEXICO.
Optical microscopy, proximate analysis, differential scanning calorimetry and rheological oscillatory tests were done to evaluate the physical, thermal and rheological properties of starches isolated from the tubers makal ...
VISCOELASTIC PROPERTIES OF RECONSTITUTED CASSAVA DOUGH.
The influence of water (60–70%) and salt (1–2%) content on the viscoelastic properties of cassava dough, reconstituted from cooked flour, was studied using a controlled strain rheometer. Reconstituted cassava dough behaved ...
EFFECTS OF POLYMERIZATION CHANGES IN MAIZE PROTEINS DURING NIXTAMALIZATION ON THE THERMAL AND VISCOELASTIC PROPERTIES OF MASA IN MODEL SYSTEMS.
Although nixtamalization is widely used in the food industry, a comprehensive understanding of the influence of proteins on the viscoelastic behavior and thermal properties in masa is still lacking. In this work, the effect ...
RHEOLOGICAL AND THERMAL PROPERTIES OF MASA AS RELATED TO CHANGES IN CORN PROTEIN DURING NIXTAMALIZATION.
Traditional nixtamalization process produces a masa (dough) with appropriate cohesiveness and adhesiveness. Masa is considered as a network of solubilized starch polymers with dispersed, uncooked and swollen starch granules, ...
PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF STARCH IN MAIZE TORTILLAS.
Fresh and stored maize (white and blue) tortillas were evaluated for physicochemical, rheological and structural characteristics assessed by calorimetry, x-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, ...
EFFECT OF THE PEARLED IN THE ISOLATION AND THE MORPHOLOGICAL, PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF BARLEY STARCH.
In diverse industries, the starch of different botanical sources is widely used due to its functionality. The objective was to evaluate thermal properties, rheological behavior, particle size distribution and structural ...