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RISEffects of different fermentation parameters on quality characteristics of kefir
Viscoelasticity of Asphalt Modified With Packaging Waste Expended Polystyrene
ANFIS modeling of viscosity in low-fat mayonnaise
The aim of this study was to employ pectin and modified starch as the fat mimetics in mayonnaise. All mayonnaise treatments were evaluated and compared based on viscosity at 4, 25 and 40º C. An adaptive neuro-fuzzy inference system (ANFIS) was used...
On the viscosity of composite suspensions of aluminum and ammonium perchlorate particles dispersed in hydroxyl terminated polybutadiene - new empirical model
The rheological properties of fuel suspensions with various solid loadings up to close their maximum packing fraction and suspending media having different viscosities are investigated using the rotational viscometer at relatively low shear rates...
The conformational transitions in organic solution on the cress seed gum nanoparticles production
The seeds of Lepidium sativum (garden cress) were selected as a new hydrocolloid source to fabricate cress
seed gum nanoparticles (CSGN) by the desolvation method. The intrinsic viscosity of the CSGN solutions
was measured to evaluate...
Dilute solution properties of two hairless canary seed starches compared with wheat starch in a binary solvent: Influence of temperature, mono- and divalent cations
M) at different temperatures (25, 35, 45, and 55 °C) are investigated. Various models, i.e., Huggins, Kraemer, Higiro, and Tanglertpaibul and Rao equations are applied for estimating the intrinsic viscosity [η] of the canary seed starches (CSSs) and WS in dilute...
Application of Xylanase and β-Glucanase to Improve Nutrient Utilization in Poultry Fed Cereal Base Diets: Used of Enzymes in Poultry Diet
to be caused by several mechanisms. First, it has been shown that the anti-nutritive effects of viscous cereals such as barley, wheat, rye, oats, and triticale are associated with raised intestinal viscosity caused by soluble β-glucans and arabinoxylans present...
The Study of Nanofluids Rheological Properties
of the nanofluids viscosity is essential to establishing adequate pumping power as well as the convective heat transfer coefficient, because the prandtl number and Reynolds number are functions of viscosity. The conventional correlations such as Einstein model [1...
VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS
of concentration on apparent viscosity was studied using three non-linear models. Temperature dependency of apparent viscosity was also evaluated using an Arrhenius model. The most interesting phenomenon was the higher zero-shear viscosity and shear...
Intrinsic viscosity of cress (Lepidium sativum) seed gum: effect of salts and sugars
Intrinsic viscosity of the hydrocolloids in different solvent/cosolute systems provides deep insight on the fundamental molecular properties of biopolymers in food systems. In this research, the influence of some salts and sugars were investigated...