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Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels
) and temperatures (25, 40, 55 and 70 °C at constant concentration of 6%). All samples showed shear-thinning and thixotropy behavior at studied conditions. The Power-law model (R2=0.940-0.987; RMSE=1.297-15.325) and Casson models (R2=0.861-0.975; RMSE=0...
Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties
exhibited strong shear-thinning behavior which was described satisfactory by the Herschel-Bulkley and Moore models. Protein-free cress seed gum had higher apparent and intrinsic viscosities than the crude gum. CSG indicated lower hysteresis loop area...
Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study
elastic network structure than the crude gum (CSG) and the gel network got stronger along the series of I, EI and E. All the gum dispersions indicated shear-thinning behavior and the viscosity of the samples followed the order of E > EI > I > CSG...
Rheological Properties of Zirconia-Ethylene Glycol nanofluid
that the nanofluids
are non-Newtonian shear-thinning and their shear viscosity depends
strongly on temperature. Furthermore, the experimental results were
compared with some theoretical models. The nanoparticle suspensions
of zirconia...
Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time
kDa, and was nearly as rigid as xanthan with regard to chain
conformation. The main rheological features were investigated as a function of shear rate, concentration and temperature. The extract exhibited strong shear-thinning behaviour, which...