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Rheology of nanocomposites

Modelling and interpretation of nanofiller influence

Journal of Thermal Analysis and Calorimetry
Authors: Christophe Block, Nick Watzeels, Hubert Rahier, Bruno Van Mele, and Guy Van Assche

, B , Rafailovich , M , Si , MY , Zaitsev , V . Effects of organoclays on morphology and thermal and rheological properties of polystyrene and poly(methyl methacrylate) blends . J Polym Sci Polym Phys . 2003 ; 41 : 44 – 54 . 10.1002/polb

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system were scored. The measured rheological properties values were evaluated by R-Studio Version 1.1.414 (R-Studio, 2018). After data reduction, a normality test (Shapiro–Wilk Test) was run on results of the samples. The equality of variances was checked

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rheological property analysis in electrospinning process, because it is the approximate temperature of the electrospinning lab. Electrospinning In this study, 7 single needles with the same length of 13 mm but different

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Progress in Agricultural Engineering Sciences
Authors: Aidin Pahlavan, Mohammad Hassan Kamani, Amir Hossein Elhamirad, Zahra Sheikholeslami, Mohammad Armin, and Hanieh Amani

regression method to predict water absorption level and bread volume changes as a function of flour quality parameters and dough rheological properties. Several researches confirmed the existence of positive correlations among flour protein and bread loaf

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effect on the rheological properties of gluten.) Agrártud. Közlem. , 23 , 124–129. Győri Z. A sikérfehérjék összetétele, hatásuk a sikér reológiai tulajdonságaira

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point out that minimal processing treatments are sufficient for microbiological safety of egg yolk ( Badr, 2006 ). The HHP treatment of egg white ( Toth et al., 2017 ) has a high influence on microbiota and rheological properties. Some studies point out

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Veiga, P.G., Cunha, R.L., Viotto, W.K. & Petenate, A.J. (2000): tCaracterização quÍmica, reológica e aceitação sensorial do queijo petit-suisse brasileiro. (Chemical composition, water holding capacity, rheological properties and sensory

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. Multifunctional feature attributable to polymer nanocomposites consist of improved thermal resistance and/or flame resistance, ultraviolet (UV) protection, mechanical properties, acid resistance, rheological properties, moisture resistance, decreased permeability

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in the past low molar mass Cl–, NH 2 –, OH– and COO - − ended PES–PEES copolymers, at various PES–PEES ratios, in order to compare their comprehensive thermal stabilities and rheological properties [ 19 , 20 , 26 ]. Both thermal and rheological

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, max consistency, T=50 °C) retrogradation; α,β,γ: the resistance of the dough to the kneading at 2nd, 3rd, and 4th stages 2.2 Rheological properties of flours As expected, SWF has better rheological properties than HPAWF due to having higher water

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