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RISRheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate
The effects of heating rate and addition of basil seed gum (BSG) as a novel hydrocolloid on the rheology and microstructure of β-lactoglobulin (BLG) gel were studied using low amplitude dynamic oscillatory shear (SAOS) and confocal laser scanning...
Heterogeneous austenite grain growth in martensitic 9cr steel: Coupled influence of initial metallurgical state and heating rate
Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough
. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded sorghum flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded sorghum flour had a good potential...
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate
Dynamic rheological properties of Lepidium perfoliatum seed gum (LPSG) in the linear viscoelastic region
were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v), temperature (5-85 C) and
heatinge ...
Influences of mechanical activation and heating rate on reaction processes in combustion synthesis of NiAl-Al2O3 composites
occurrence of these reactions more separately at
lower temperatures -590 °C and 630 °C-. By decrement in the heating rate, these reactions happened in a
more dispersed way at lower temperatures -590 °C and 630 °C-. The reaction temperature...