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Catalysis","created_at":"2015-02-05T14:32:14.176-08:00","url":"https://www.academia.edu/10553746/Long_Chain_Branching_and_Rheological_Properties_of_Ethylene1Hexene_Copolymers_Synthesized_from_Ethylene_Stock_by_Concurrent_Tandem_Catalysis?f_ri=285668","dom_id":"work_10553746","summary":null,"downloadable_attachments":[{"id":47307981,"asset_id":10553746,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":25837297,"first_name":"Ramesh","last_name":"Subramanian","domain_name":"laurentian","page_name":"RSubramanian","display_name":"Ramesh Subramanian","profile_url":"https://laurentian.academia.edu/RSubramanian?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":3614,"name":"Structure","url":"https://www.academia.edu/Documents/in/Structure?f_ri=285668","nofollow":true},{"id":4749,"name":"Catalysis","url":"https://www.academia.edu/Documents/in/Catalysis?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":1766065,"name":"Chemistry physics","url":"https://www.academia.edu/Documents/in/Chemistry_physics-1?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_16283792 coauthored" data-work_id="16283792" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/16283792/Membrane_bioreactor_sludge_rheology_at_different_solid_retention_times">Membrane bioreactor sludge rheology at different solid retention times</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Rheology Sludge Viscosity a b s t r a c t Rheological characterization is of crucial importance in sludge management both in terms of biomass dewatering and stabilization properties and in terms of design parameters for sludge handling... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16283792" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Rheology Sludge Viscosity a b s t r a c t Rheological characterization is of crucial importance in sludge management both in terms of biomass dewatering and stabilization properties and in terms of design parameters for sludge handling operations. The sludge retention time (SRT) has a significant influence on biomass properties in biological wastewater treatment systems and in particular in membrane bioreactors (MBRs). The aim of this work is to compare the rheological behaviour of the biomass in a MBR operated under different SRTs. A bench-scale MBR was operated for 4 years under the same conditions except for the SRT, which ranged from 20 days to complete sludge retention. The rheological properties were measured over time and the apparent viscosity was correlated with the concentration of solid material when equilibrium conditions were reached and maintained. The three models most commonly adopted for rheological simulations were evaluated and compared in terms of their parameters. Then, steady-state average values of these parameters were related to the equilibrium biomass concentration (MLSS). The models were tested to select the one better fitting the experimental data in terms of mean root square error (MRSE). The relationship</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16283792" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7fac8518efc77417e5bc2bb9eddceddc" rel="nofollow" data-download="{"attachment_id":42566635,"asset_id":16283792,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42566635/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35376582" href="https://independent.academia.edu/GiuseppeLaera">Giuseppe Laera</a><script data-card-contents-for-user="35376582" type="text/json">{"id":35376582,"first_name":"Giuseppe","last_name":"Laera","domain_name":"independent","page_name":"GiuseppeLaera","display_name":"Giuseppe Laera","profile_url":"https://independent.academia.edu/GiuseppeLaera?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-16283792">+1</span><div class="hidden js-additional-users-16283792"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/APollice">A. 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The sludge retention time (SRT) has a significant influence on biomass properties in biological wastewater treatment systems and in particular in membrane bioreactors (MBRs). The aim of this work is to compare the rheological behaviour of the biomass in a MBR operated under different SRTs. A bench-scale MBR was operated for 4 years under the same conditions except for the SRT, which ranged from 20 days to complete sludge retention. The rheological properties were measured over time and the apparent viscosity was correlated with the concentration of solid material when equilibrium conditions were reached and maintained. The three models most commonly adopted for rheological simulations were evaluated and compared in terms of their parameters. Then, steady-state average values of these parameters were related to the equilibrium biomass concentration (MLSS). The models were tested to select the one better fitting the experimental data in terms of mean root square error (MRSE). The relationship","downloadable_attachments":[{"id":42566635,"asset_id":16283792,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35376582,"first_name":"Giuseppe","last_name":"Laera","domain_name":"independent","page_name":"GiuseppeLaera","display_name":"Giuseppe Laera","profile_url":"https://independent.academia.edu/GiuseppeLaera?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":35423163,"first_name":"A.","last_name":"Pollice","domain_name":"independent","page_name":"APollice","display_name":"A. Pollice","profile_url":"https://independent.academia.edu/APollice?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=285668","nofollow":true},{"id":5187,"name":"Statistical Analysis","url":"https://www.academia.edu/Documents/in/Statistical_Analysis?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=285668","nofollow":true},{"id":31892,"name":"Membrane Bioreactor Technology","url":"https://www.academia.edu/Documents/in/Membrane_Bioreactor_Technology?f_ri=285668"},{"id":83986,"name":"Biological Wastewater Treatment","url":"https://www.academia.edu/Documents/in/Biological_Wastewater_Treatment?f_ri=285668"},{"id":234860,"name":"Steady state","url":"https://www.academia.edu/Documents/in/Steady_state?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":410387,"name":"Sewage","url":"https://www.academia.edu/Documents/in/Sewage?f_ri=285668"},{"id":501201,"name":"Bioreactors","url":"https://www.academia.edu/Documents/in/Bioreactors?f_ri=285668"},{"id":1120502,"name":"Experimental Data","url":"https://www.academia.edu/Documents/in/Experimental_Data?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_22031510" data-work_id="22031510" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/22031510/Flow_processes_in_solder_paste_during_stencil_printing_for_SMT_assembly">Flow processes in solder paste during stencil printing for SMT assembly</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Solder paste is used for reflow soldering of Surface Mount Devices (SMDs). In this paper we discuss how the various stages of the stencil printing cycle affect the rheological properties of the solder paste. First the heat generated in... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_22031510" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Solder paste is used for reflow soldering of Surface Mount Devices (SMDs). In this paper we discuss how the various stages of the stencil printing cycle affect the rheological properties of the solder paste. First the heat generated in the paste roll is examined to see what effect it has on solder paste rheology, then we analyse in detail the process of paste withdrawal from a metal mask stencil and discuss those properties of solder paste that lead to a good print in terms of the size and shape of the solder paste particles, and their packing. In order to do this, we review some of the experiments and phenomena that have been shown to occur in dense suspensions, and see what aspects of that work are applicable to solder paste printing.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/22031510" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e69223b39eaa041f0c92557c7c611203" rel="nofollow" data-download="{"attachment_id":42720604,"asset_id":22031510,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42720604/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="43306578" href="https://independent.academia.edu/IntanIsmail7">Intan Ismail</a><script data-card-contents-for-user="43306578" type="text/json">{"id":43306578,"first_name":"Intan","last_name":"Ismail","domain_name":"independent","page_name":"IntanIsmail7","display_name":"Intan Ismail","profile_url":"https://independent.academia.edu/IntanIsmail7?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_22031510 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="22031510"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 22031510, container: ".js-paper-rank-work_22031510", }); 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$(".js-view-count[data-work-id=22031510]").text(description); $(".js-view-count-work_22031510").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_22031510").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="22031510"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="56" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Engineering">Materials Engineering</a>, <script data-card-contents-for-ri="56" type="text/json">{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=22031510]'), work: {"id":22031510,"title":"Flow processes in solder paste during stencil printing for SMT assembly","created_at":"2016-02-15T23:21:08.266-08:00","url":"https://www.academia.edu/22031510/Flow_processes_in_solder_paste_during_stencil_printing_for_SMT_assembly?f_ri=285668","dom_id":"work_22031510","summary":"Solder paste is used for reflow soldering of Surface Mount Devices (SMDs). In this paper we discuss how the various stages of the stencil printing cycle affect the rheological properties of the solder paste. First the heat generated in the paste roll is examined to see what effect it has on solder paste rheology, then we analyse in detail the process of paste withdrawal from a metal mask stencil and discuss those properties of solder paste that lead to a good print in terms of the size and shape of the solder paste particles, and their packing. In order to do this, we review some of the experiments and phenomena that have been shown to occur in dense suspensions, and see what aspects of that work are applicable to solder paste printing.","downloadable_attachments":[{"id":42720604,"asset_id":22031510,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":43306578,"first_name":"Intan","last_name":"Ismail","domain_name":"independent","page_name":"IntanIsmail7","display_name":"Intan Ismail","profile_url":"https://independent.academia.edu/IntanIsmail7?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div 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href="https://uhu.academia.edu/Jos%C3%A9Mar%C3%ADaFrancoG%C3%B3mez">José María Franco Gómez</a><script data-card-contents-for-user="180219646" type="text/json">{"id":180219646,"first_name":"José María","last_name":"Franco Gómez","domain_name":"uhu","page_name":"JoséMaríaFrancoGómez","display_name":"José María Franco Gómez","profile_url":"https://uhu.academia.edu/Jos%C3%A9Mar%C3%ADaFrancoG%C3%B3mez?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_82543429 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="82543429"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 82543429, container: ".js-paper-rank-work_82543429", }); });</script></li><li class="js-percentile-work_82543429 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget 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$(".js-view-count[data-work-id=82543429]").text(description); $(".js-view-count-work_82543429").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_82543429").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="82543429"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2383" rel="nofollow" href="https://www.academia.edu/Documents/in/Viscoelasticity">Viscoelasticity</a>, <script data-card-contents-for-ri="2383" type="text/json">{"id":2383,"name":"Viscoelasticity","url":"https://www.academia.edu/Documents/in/Viscoelasticity?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="135186" rel="nofollow" href="https://www.academia.edu/Documents/in/Colloids">Colloids</a>, <script data-card-contents-for-ri="135186" type="text/json">{"id":135186,"name":"Colloids","url":"https://www.academia.edu/Documents/in/Colloids?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="172954" rel="nofollow" href="https://www.academia.edu/Documents/in/Aggregation">Aggregation</a><script data-card-contents-for-ri="172954" type="text/json">{"id":172954,"name":"Aggregation","url":"https://www.academia.edu/Documents/in/Aggregation?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=82543429]'), work: {"id":82543429,"title":"Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún","created_at":"2022-07-04T10:23:16.176-07:00","url":"https://www.academia.edu/82543429/Emulsiones_alimentarias_aceite_en_agua_estabilizadas_con_prote%C3%ADnas_de_at%C3%BAn?f_ri=285668","dom_id":"work_82543429","summary":null,"downloadable_attachments":[{"id":88222467,"asset_id":82543429,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":180219646,"first_name":"José María","last_name":"Franco Gómez","domain_name":"uhu","page_name":"JoséMaríaFrancoGómez","display_name":"José María Franco Gómez","profile_url":"https://uhu.academia.edu/Jos%C3%A9Mar%C3%ADaFrancoG%C3%B3mez?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=285668","nofollow":true},{"id":2383,"name":"Viscoelasticity","url":"https://www.academia.edu/Documents/in/Viscoelasticity?f_ri=285668","nofollow":true},{"id":135186,"name":"Colloids","url":"https://www.academia.edu/Documents/in/Colloids?f_ri=285668","nofollow":true},{"id":172954,"name":"Aggregation","url":"https://www.academia.edu/Documents/in/Aggregation?f_ri=285668","nofollow":true},{"id":263950,"name":"GRASAS Y ACEITES","url":"https://www.academia.edu/Documents/in/GRASAS_Y_ACEITES?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":847064,"name":"Emulsion","url":"https://www.academia.edu/Documents/in/Emulsion?f_ri=285668"},{"id":1029221,"name":"Freezing","url":"https://www.academia.edu/Documents/in/Freezing?f_ri=285668"},{"id":1114181,"name":"Analisis De Alimentos","url":"https://www.academia.edu/Documents/in/Analisis_De_Alimentos?f_ri=285668"},{"id":1199302,"name":"Blends","url":"https://www.academia.edu/Documents/in/Blends?f_ri=285668"},{"id":1803484,"name":"Emulsifying Properties","url":"https://www.academia.edu/Documents/in/Emulsifying_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_8654439" data-work_id="8654439" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/8654439/Characterization_of_an_extracellular_polysaccharide_produced_by_a_Pseudomonas_strain_grown_on_glycerol">Characterization of an extracellular polysaccharide produced by a Pseudomonas strain grown on glycerol</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A new extracellular charged polysaccharide composed mainly by galactose, with lower amounts of mannose, glucose and rhamnose, was produced by the cultivation of Pseudomonas oleovorans NRRL B-14682 using glycerol as the sole carbon source.... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_8654439" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A new extracellular charged polysaccharide composed mainly by galactose, with lower amounts of mannose, glucose and rhamnose, was produced by the cultivation of Pseudomonas oleovorans NRRL B-14682 using glycerol as the sole carbon source. Thermal and solid-state NMR analysis showed that this polymer is essentially amorphous, with a glass transition temperature of 155.7°C. The exopolysaccharide aqueous solutions have viscoelastic properties similar to that of Guar gum, but with affinity to salts as a result of its polyelectrolyte character. In addition, the exopolysaccharide has demonstrated good flocculating and emulsifying properties and film-forming capacity. These properties make this polymer a good alternative to more expensive natural polysaccharides, such as Guar gum, in several applications in the food, pharmaceutical, cosmetic, textile, paper and petroleum industries.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/8654439" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="3462101e6ff6f3e618f0a9386546f6dd" rel="nofollow" data-download="{"attachment_id":48029931,"asset_id":8654439,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48029931/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="18059818" href="https://independent.academia.edu/CristinaOliveira23">Cristina Oliveira</a><script data-card-contents-for-user="18059818" type="text/json">{"id":18059818,"first_name":"Cristina","last_name":"Oliveira","domain_name":"independent","page_name":"CristinaOliveira23","display_name":"Cristina Oliveira","profile_url":"https://independent.academia.edu/CristinaOliveira23?f_ri=285668","photo":"https://0.academia-photos.com/18059818/5032044/5774785/s65_cristina.oliveira.jpg_oh_e0f7787f6dc1664d972214c80e706470_oe_54c2d288___gda___1422024197_542367c4bffaf9d168081ccaba33ef35"}</script></span></span></li><li class="js-paper-rank-work_8654439 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="8654439"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 8654439, container: ".js-paper-rank-work_8654439", }); 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Thermal and solid-state NMR analysis showed that this polymer is essentially amorphous, with a glass transition temperature of 155.7°C. The exopolysaccharide aqueous solutions have viscoelastic properties similar to that of Guar gum, but with affinity to salts as a result of its polyelectrolyte character. In addition, the exopolysaccharide has demonstrated good flocculating and emulsifying properties and film-forming capacity. These properties make this polymer a good alternative to more expensive natural polysaccharides, such as Guar gum, in several applications in the food, pharmaceutical, cosmetic, textile, paper and petroleum industries.","downloadable_attachments":[{"id":48029931,"asset_id":8654439,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":18059818,"first_name":"Cristina","last_name":"Oliveira","domain_name":"independent","page_name":"CristinaOliveira23","display_name":"Cristina Oliveira","profile_url":"https://independent.academia.edu/CristinaOliveira23?f_ri=285668","photo":"https://0.academia-photos.com/18059818/5032044/5774785/s65_cristina.oliveira.jpg_oh_e0f7787f6dc1664d972214c80e706470_oe_54c2d288___gda___1422024197_542367c4bffaf9d168081ccaba33ef35"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=285668","nofollow":true},{"id":531,"name":"Organic 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Source","url":"https://www.academia.edu/Documents/in/Carbon_Source?f_ri=285668"},{"id":1323439,"name":"Carbohydrate Polymers","url":"https://www.academia.edu/Documents/in/Carbohydrate_Polymers?f_ri=285668"},{"id":1499550,"name":"Thermal gravimetric analysis","url":"https://www.academia.edu/Documents/in/Thermal_gravimetric_analysis?f_ri=285668"},{"id":1991776,"name":"Viscoelastic Properties","url":"https://www.academia.edu/Documents/in/Viscoelastic_Properties?f_ri=285668"},{"id":2230296,"name":"Guar Gum","url":"https://www.academia.edu/Documents/in/Guar_Gum?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_16411313" data-work_id="16411313" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/16411313/Plasticizing_aqueous_suspensions_of_concentrated_alumina_with_maltodextrin_sugar">Plasticizing aqueous suspensions of concentrated alumina with maltodextrin sugar</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Aqueous suspensions of submicrometer, 20 vol% AlâOâ powder exhibited a transition from strongly flocculated, thixotropic behavior to a low-viscosity, Newtonian-like state upon adding small amounts of maltodextrin (0.03 g of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16411313" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Aqueous suspensions of submicrometer, 20 vol% AlâOâ powder exhibited a transition from strongly flocculated, thixotropic behavior to a low-viscosity, Newtonian-like state upon adding small amounts of maltodextrin (0.03 g of maltodextrin/(g of AlâOâ)). These suspensions could be filter pressed to highly dense (57%) and extrudable pastes only when prepared with maltodextrin. The authors analyzed the interaction of maltodextrin with AlâOâ</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16411313" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="cea92096febd2ac9e5c90a5ae6aa3d94" rel="nofollow" data-download="{"attachment_id":42494123,"asset_id":16411313,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42494123/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35554818" href="https://independent.academia.edu/HerbertGiesche">Herbert Giesche</a><script data-card-contents-for-user="35554818" type="text/json">{"id":35554818,"first_name":"Herbert","last_name":"Giesche","domain_name":"independent","page_name":"HerbertGiesche","display_name":"Herbert Giesche","profile_url":"https://independent.academia.edu/HerbertGiesche?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_16411313 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="16411313"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 16411313, container: ".js-paper-rank-work_16411313", }); 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$(".js-view-count[data-work-id=16411313]").text(description); $(".js-view-count-work_16411313").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_16411313").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="16411313"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="56" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Engineering">Materials Engineering</a>, <script data-card-contents-for-ri="56" type="text/json">{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="60" rel="nofollow" href="https://www.academia.edu/Documents/in/Mechanical_Engineering">Mechanical Engineering</a>, <script data-card-contents-for-ri="60" type="text/json">{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="511" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Science">Materials Science</a>, <script data-card-contents-for-ri="511" type="text/json">{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="78842" rel="nofollow" href="https://www.academia.edu/Documents/in/Infrared_spectroscopy">Infrared spectroscopy</a><script data-card-contents-for-ri="78842" type="text/json">{"id":78842,"name":"Infrared spectroscopy","url":"https://www.academia.edu/Documents/in/Infrared_spectroscopy?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=16411313]'), work: {"id":16411313,"title":"Plasticizing aqueous suspensions of concentrated alumina with maltodextrin sugar","created_at":"2015-10-02T12:51:42.383-07:00","url":"https://www.academia.edu/16411313/Plasticizing_aqueous_suspensions_of_concentrated_alumina_with_maltodextrin_sugar?f_ri=285668","dom_id":"work_16411313","summary":"Aqueous suspensions of submicrometer, 20 vol% AlâOâ powder exhibited a transition from strongly flocculated, thixotropic behavior to a low-viscosity, Newtonian-like state upon adding small amounts of maltodextrin (0.03 g of maltodextrin/(g of AlâOâ)). These suspensions could be filter pressed to highly dense (57%) and extrudable pastes only when prepared with maltodextrin. The authors analyzed the interaction of maltodextrin with AlâOâ","downloadable_attachments":[{"id":42494123,"asset_id":16411313,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35554818,"first_name":"Herbert","last_name":"Giesche","domain_name":"independent","page_name":"HerbertGiesche","display_name":"Herbert Giesche","profile_url":"https://independent.academia.edu/HerbertGiesche?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true},{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science?f_ri=285668","nofollow":true},{"id":78842,"name":"Infrared spectroscopy","url":"https://www.academia.edu/Documents/in/Infrared_spectroscopy?f_ri=285668","nofollow":true},{"id":161176,"name":"The","url":"https://www.academia.edu/Documents/in/The?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":350232,"name":"Diffuse reflectance","url":"https://www.academia.edu/Documents/in/Diffuse_reflectance?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_16567185 coauthored" data-work_id="16567185" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/16567185/Rheological_properties_of_aqueous_solutions_of_cetylpyridinium_chloride_in_the_presence_of_sodium_chlorate">Rheological properties of aqueous solutions of cetylpyridinium chloride in the presence of sodium chlorate</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">We have studied the effect of salt content on the linear viscoelastic properties of wormlike micelles formed from cetylpyridinium chloride in the presence of the nonpenetrating inorganic salt, sodium chlorate. Rotational rheometry and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16567185" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">We have studied the effect of salt content on the linear viscoelastic properties of wormlike micelles formed from cetylpyridinium chloride in the presence of the nonpenetrating inorganic salt, sodium chlorate. Rotational rheometry and oscillatory squeeze flow were used to determine the shear moduli G and G in the angular frequency range from 0.1 rad s −1 up to 10 4 rad s −1 . From G and G data, we deduce the zero-shear viscosity η 0 , relaxation time T R and plateau modulus G 0 . With regard to increasing salt concentration, at fixed surfactant concentrations of 0.3 and 0.6 M, we observe a maximum of η 0 as well as of T R , whereas G 0 increases continuously with ionic strength. This result is different from that obtained by Cappelaere and Cressely (Rheol Acta 39: [346][347][348][349][350][351][352][353] 2000), who studied the same salt/surfactant system. They report a strong decrease of G 0 with ionic strength at salt concentrations higher than that corresponding to the viscosity maximum and explained this decrease by a progressive diminution of the micellar length. We expect an inaccuracy of their oscillatory shear measurements in the high-frequency regime (100 < ω < 250 rad s −1 ) to be responsible for an incorrect estimation of G 0 and, consequently, a flawed interpretation of the viscosity decline.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16567185" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="832992c6b3461eaabc2e48a09aca7b9c" rel="nofollow" data-download="{"attachment_id":42435529,"asset_id":16567185,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42435529/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35871356" href="https://kit.academia.edu/NorbertWillenbacher">Norbert Willenbacher</a><script data-card-contents-for-user="35871356" type="text/json">{"id":35871356,"first_name":"Norbert","last_name":"Willenbacher","domain_name":"kit","page_name":"NorbertWillenbacher","display_name":"Norbert Willenbacher","profile_url":"https://kit.academia.edu/NorbertWillenbacher?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-16567185">+1</span><div class="hidden js-additional-users-16567185"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/COelschlaeger">C. Oelschlaeger</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-16567185'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-16567185').html(); } } new HoverPopover(popoverSettings); })();</script></li><li class="js-paper-rank-work_16567185 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="16567185"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 16567185, container: ".js-paper-rank-work_16567185", }); });</script></li><li class="js-percentile-work_16567185 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 16567185; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_16567185"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_16567185 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="16567185"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 16567185; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=16567185]").text(description); $(".js-view-count-work_16567185").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_16567185").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="16567185"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="60" rel="nofollow" href="https://www.academia.edu/Documents/in/Mechanical_Engineering">Mechanical Engineering</a>, <script data-card-contents-for-ri="60" type="text/json">{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="48458" rel="nofollow" href="https://www.academia.edu/Documents/in/High_Frequency">High Frequency</a>, <script data-card-contents-for-ri="48458" type="text/json">{"id":48458,"name":"High Frequency","url":"https://www.academia.edu/Documents/in/High_Frequency?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=16567185]'), work: {"id":16567185,"title":"Rheological properties of aqueous solutions of cetylpyridinium chloride in the presence of sodium chlorate","created_at":"2015-10-08T06:42:58.421-07:00","url":"https://www.academia.edu/16567185/Rheological_properties_of_aqueous_solutions_of_cetylpyridinium_chloride_in_the_presence_of_sodium_chlorate?f_ri=285668","dom_id":"work_16567185","summary":"We have studied the effect of salt content on the linear viscoelastic properties of wormlike micelles formed from cetylpyridinium chloride in the presence of the nonpenetrating inorganic salt, sodium chlorate. Rotational rheometry and oscillatory squeeze flow were used to determine the shear moduli G and G in the angular frequency range from 0.1 rad s −1 up to 10 4 rad s −1 . From G and G data, we deduce the zero-shear viscosity η 0 , relaxation time T R and plateau modulus G 0 . With regard to increasing salt concentration, at fixed surfactant concentrations of 0.3 and 0.6 M, we observe a maximum of η 0 as well as of T R , whereas G 0 increases continuously with ionic strength. This result is different from that obtained by Cappelaere and Cressely (Rheol Acta 39: [346][347][348][349][350][351][352][353] 2000), who studied the same salt/surfactant system. They report a strong decrease of G 0 with ionic strength at salt concentrations higher than that corresponding to the viscosity maximum and explained this decrease by a progressive diminution of the micellar length. We expect an inaccuracy of their oscillatory shear measurements in the high-frequency regime (100 \u003c ω \u003c 250 rad s −1 ) to be responsible for an incorrect estimation of G 0 and, consequently, a flawed interpretation of the viscosity decline.","downloadable_attachments":[{"id":42435529,"asset_id":16567185,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35871356,"first_name":"Norbert","last_name":"Willenbacher","domain_name":"kit","page_name":"NorbertWillenbacher","display_name":"Norbert Willenbacher","profile_url":"https://kit.academia.edu/NorbertWillenbacher?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":36150161,"first_name":"C.","last_name":"Oelschlaeger","domain_name":"independent","page_name":"COelschlaeger","display_name":"C. Oelschlaeger","profile_url":"https://independent.academia.edu/COelschlaeger?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":48458,"name":"High Frequency","url":"https://www.academia.edu/Documents/in/High_Frequency?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":554780,"name":"Interdisciplinary Engineering","url":"https://www.academia.edu/Documents/in/Interdisciplinary_Engineering?f_ri=285668"},{"id":645605,"name":"THEORETICAL AND COMPUTATIONAL CHEMISTRY","url":"https://www.academia.edu/Documents/in/THEORETICAL_AND_COMPUTATIONAL_CHEMISTRY?f_ri=285668"},{"id":970774,"name":"Ionic Strength","url":"https://www.academia.edu/Documents/in/Ionic_Strength?f_ri=285668"},{"id":989646,"name":"Aqueous Solution","url":"https://www.academia.edu/Documents/in/Aqueous_Solution?f_ri=285668"},{"id":1991776,"name":"Viscoelastic Properties","url":"https://www.academia.edu/Documents/in/Viscoelastic_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_71649411" data-work_id="71649411" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/71649411/Spray_Drying_Yogurt_Incorporating_Hydrocolloids_Structural_Analysis_Acetaldehyde_Content_Viable_Bacteria_and_Rheological_Properties">Spray Drying Yogurt Incorporating Hydrocolloids: Structural Analysis, Acetaldehyde Content, Viable Bacteria, and Rheological Properties</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Hydrocolloids and some of their mixtures were used to prepare spray-dried yogurt. Acetaldehyde retention and microbial viability were evaluated. Morphology was examined by scanning electron microscopy and the yield stress was evaluated,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_71649411" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Hydrocolloids and some of their mixtures were used to prepare spray-dried yogurt. Acetaldehyde retention and microbial viability were evaluated. Morphology was examined by scanning electron microscopy and the yield stress was evaluated, to assess the damage to the microstructure by the drying process. The yield stress displayed a significant irreversible decrease after spray drying and micrographs indicate that the microstructure of the yogurt was severely damaged by the drying process. Micrographs indicated that k-carrageenan and k-carrageenan-locust bean gum gave more protection to the casein matrix, leading to greater acetaldehyde retention (92% and 89%, respectively). Microbial viability was improved when pectin was used as the encapsulating agent.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/71649411" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="9cf05d4c281fae4a18f0e9f99069b6b6" rel="nofollow" data-download="{"attachment_id":80903795,"asset_id":71649411,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/80903795/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="194530158" href="https://independent.academia.edu/PatriciaMendozaGarcia">Patricia Mendoza Garcia</a><script data-card-contents-for-user="194530158" type="text/json">{"id":194530158,"first_name":"Patricia","last_name":"Mendoza Garcia","domain_name":"independent","page_name":"PatriciaMendozaGarcia","display_name":"Patricia Mendoza Garcia","profile_url":"https://independent.academia.edu/PatriciaMendozaGarcia?f_ri=285668","photo":"https://0.academia-photos.com/194530158/57013585/45226703/s65_patricia.mendoza_garcia.jpeg"}</script></span></span></li><li class="js-paper-rank-work_71649411 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="71649411"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 71649411, container: ".js-paper-rank-work_71649411", }); });</script></li><li class="js-percentile-work_71649411 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71649411; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_71649411"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_71649411 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="71649411"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71649411; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71649411]").text(description); $(".js-view-count-work_71649411").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_71649411").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="71649411"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="10655" rel="nofollow" href="https://www.academia.edu/Documents/in/Scanning_Electron_Microscopy">Scanning Electron Microscopy</a>, <script data-card-contents-for-ri="10655" type="text/json">{"id":10655,"name":"Scanning Electron Microscopy","url":"https://www.academia.edu/Documents/in/Scanning_Electron_Microscopy?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="184909" rel="nofollow" href="https://www.academia.edu/Documents/in/Structure_Analysis">Structure Analysis</a>, <script data-card-contents-for-ri="184909" type="text/json">{"id":184909,"name":"Structure Analysis","url":"https://www.academia.edu/Documents/in/Structure_Analysis?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=71649411]'), work: {"id":71649411,"title":"Spray Drying Yogurt Incorporating Hydrocolloids: Structural Analysis, Acetaldehyde Content, Viable Bacteria, and Rheological Properties","created_at":"2022-02-15T19:36:30.815-08:00","url":"https://www.academia.edu/71649411/Spray_Drying_Yogurt_Incorporating_Hydrocolloids_Structural_Analysis_Acetaldehyde_Content_Viable_Bacteria_and_Rheological_Properties?f_ri=285668","dom_id":"work_71649411","summary":"Hydrocolloids and some of their mixtures were used to prepare spray-dried yogurt. Acetaldehyde retention and microbial viability were evaluated. Morphology was examined by scanning electron microscopy and the yield stress was evaluated, to assess the damage to the microstructure by the drying process. The yield stress displayed a significant irreversible decrease after spray drying and micrographs indicate that the microstructure of the yogurt was severely damaged by the drying process. Micrographs indicated that k-carrageenan and k-carrageenan-locust bean gum gave more protection to the casein matrix, leading to greater acetaldehyde retention (92% and 89%, respectively). Microbial viability was improved when pectin was used as the encapsulating agent.","downloadable_attachments":[{"id":80903795,"asset_id":71649411,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":194530158,"first_name":"Patricia","last_name":"Mendoza Garcia","domain_name":"independent","page_name":"PatriciaMendozaGarcia","display_name":"Patricia Mendoza Garcia","profile_url":"https://independent.academia.edu/PatriciaMendozaGarcia?f_ri=285668","photo":"https://0.academia-photos.com/194530158/57013585/45226703/s65_patricia.mendoza_garcia.jpeg"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=285668","nofollow":true},{"id":10655,"name":"Scanning Electron Microscopy","url":"https://www.academia.edu/Documents/in/Scanning_Electron_Microscopy?f_ri=285668","nofollow":true},{"id":184909,"name":"Structure Analysis","url":"https://www.academia.edu/Documents/in/Structure_Analysis?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":473797,"name":"Microstructures","url":"https://www.academia.edu/Documents/in/Microstructures?f_ri=285668"},{"id":789709,"name":"Yield stress","url":"https://www.academia.edu/Documents/in/Yield_stress?f_ri=285668"},{"id":980704,"name":"Spray Drying","url":"https://www.academia.edu/Documents/in/Spray_Drying?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_59540753" data-work_id="59540753" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/59540753/Rheological_properties_of_selected_hydrocolloids_as_a_function_of_concentration_and_temperature">Rheological properties of selected hydrocolloids as a function of concentration and temperature</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this study, rheological properties of several food hydrocolloids (carrageenan, pectin, gelatin, starch and xanthan) were evaluated using a rotational viscometer at three concentrations (1-6%, depending on the type of hydrocolloid) and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_59540753" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this study, rheological properties of several food hydrocolloids (carrageenan, pectin, gelatin, starch and xanthan) were evaluated using a rotational viscometer at three concentrations (1-6%, depending on the type of hydrocolloid) and four temperatures (20, 40, 60 and 80 C). Samples were subjected to a programmed shear rate increasing linearly from 0 to 300 s À1 in 3 min, followed by a steady shear at 300 s À1 for 10 min and finally a linearly decreasing shear rate from 300 s À1 to 0 in 3 min. Experiments were performed in duplicate. In general, the power law model fitted most of the experimental results. Xanthan gum and carrageenan (at 20 o C) were exceptions, characterized by a yield stress and hence the rheograms were fitted with the Herschel-Bulkley model. Furthermore, gelatin showed a Newtonian behavior. Three models (power, exponential and polynomial) were used to evaluate the concentration effect on apparent viscosity. Arrhenius model was used to describe the temperature effect. Among the samples, carrageenan showed the most temperature dependency and xanthan gum, the least.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/59540753" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="631471873596da617426bd8fb3f05b7f" rel="nofollow" data-download="{"attachment_id":73410911,"asset_id":59540753,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/73410911/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="25527492" href="https://independent.academia.edu/HosahalliRamaswamy">Hosahalli Ramaswamy</a><script data-card-contents-for-user="25527492" type="text/json">{"id":25527492,"first_name":"Hosahalli","last_name":"Ramaswamy","domain_name":"independent","page_name":"HosahalliRamaswamy","display_name":"Hosahalli Ramaswamy","profile_url":"https://independent.academia.edu/HosahalliRamaswamy?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_59540753 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="59540753"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 59540753, container: ".js-paper-rank-work_59540753", }); });</script></li><li class="js-percentile-work_59540753 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 59540753; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_59540753"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_59540753 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="59540753"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 59540753; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=59540753]").text(description); $(".js-view-count-work_59540753").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_59540753").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="59540753"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">16</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7598" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheology">Rheology</a>, <script data-card-contents-for-ri="7598" type="text/json">{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="48127" rel="nofollow" href="https://www.academia.edu/Documents/in/Concentration">Concentration</a><script data-card-contents-for-ri="48127" type="text/json">{"id":48127,"name":"Concentration","url":"https://www.academia.edu/Documents/in/Concentration?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=59540753]'), work: {"id":59540753,"title":"Rheological properties of selected hydrocolloids as a function of concentration and temperature","created_at":"2021-10-22T10:51:34.626-07:00","url":"https://www.academia.edu/59540753/Rheological_properties_of_selected_hydrocolloids_as_a_function_of_concentration_and_temperature?f_ri=285668","dom_id":"work_59540753","summary":"In this study, rheological properties of several food hydrocolloids (carrageenan, pectin, gelatin, starch and xanthan) were evaluated using a rotational viscometer at three concentrations (1-6%, depending on the type of hydrocolloid) and four temperatures (20, 40, 60 and 80 C). Samples were subjected to a programmed shear rate increasing linearly from 0 to 300 s À1 in 3 min, followed by a steady shear at 300 s À1 for 10 min and finally a linearly decreasing shear rate from 300 s À1 to 0 in 3 min. Experiments were performed in duplicate. In general, the power law model fitted most of the experimental results. Xanthan gum and carrageenan (at 20 o C) were exceptions, characterized by a yield stress and hence the rheograms were fitted with the Herschel-Bulkley model. Furthermore, gelatin showed a Newtonian behavior. Three models (power, exponential and polynomial) were used to evaluate the concentration effect on apparent viscosity. Arrhenius model was used to describe the temperature effect. Among the samples, carrageenan showed the most temperature dependency and xanthan gum, the least.","downloadable_attachments":[{"id":73410911,"asset_id":59540753,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":25527492,"first_name":"Hosahalli","last_name":"Ramaswamy","domain_name":"independent","page_name":"HosahalliRamaswamy","display_name":"Hosahalli Ramaswamy","profile_url":"https://independent.academia.edu/HosahalliRamaswamy?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":48127,"name":"Concentration","url":"https://www.academia.edu/Documents/in/Concentration?f_ri=285668","nofollow":true},{"id":65140,"name":"Models","url":"https://www.academia.edu/Documents/in/Models?f_ri=285668"},{"id":113890,"name":"Power Law","url":"https://www.academia.edu/Documents/in/Power_Law?f_ri=285668"},{"id":128703,"name":"Xanthan Gum","url":"https://www.academia.edu/Documents/in/Xanthan_Gum?f_ri=285668"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=285668"},{"id":247487,"name":"Temperature Dependence","url":"https://www.academia.edu/Documents/in/Temperature_Dependence?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":585585,"name":"Food Additive","url":"https://www.academia.edu/Documents/in/Food_Additive?f_ri=285668"},{"id":789709,"name":"Yield stress","url":"https://www.academia.edu/Documents/in/Yield_stress?f_ri=285668"},{"id":1294457,"name":"Temperature Effect","url":"https://www.academia.edu/Documents/in/Temperature_Effect?f_ri=285668"},{"id":3156091,"name":"Shear Rate","url":"https://www.academia.edu/Documents/in/Shear_Rate?f_ri=285668"},{"id":3505420,"name":"Model fitting","url":"https://www.academia.edu/Documents/in/Model_fitting?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_5271837" data-work_id="5271837" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/5271837/Stokesian_dynamics_simulation_of_the_role_of_hydrodynamic_interactions_on_the_behavior_of_a_single_particle_suspending_in_a_Newtonian_fluid_Part_1_1D_flexible_and_rigid_fibers">Stokesian dynamics simulation of the role of hydrodynamic interactions on the behavior of a single particle suspending in a Newtonian fluid. Part 1. 1D flexible and rigid fibers</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">As seen in textbooks of polymer physics, a linear polymer chain can be modeled as a filament of connected beads. This concept can also be adapted to fibers and, for example, flexible fibers can be modeled by considering a stretch force,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_5271837" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">As seen in textbooks of polymer physics, a linear polymer chain can be modeled as a filament of connected beads. This concept can also be adapted to fibers and, for example, flexible fibers can be modeled by considering a stretch force, bending and torsion torques with a non-slip condition between adjacent beads, following the particle simulation method. In predicting fiber motions and their relating rheological properties, the importance of hydrodynamic interactions should be analyzed, so in this work we study the effect of hydrodynamic interactions on the behavior of a single flexible fiber under shear using Stokesian dynamics simulation with a 11N × 11N mobility matrix, where N is the aspect ratio of the fiber. Our results indicate that hydrodynamic interaction becomes significant when the fiber is highly flexible.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/5271837" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d3be506db66bd33f9a934154e7f77ab5" rel="nofollow" data-download="{"attachment_id":49370793,"asset_id":5271837,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49370793/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="7235958" href="https://independent.academia.edu/MikioYamanoi">Mikio Yamanoi</a><script data-card-contents-for-user="7235958" type="text/json">{"id":7235958,"first_name":"Mikio","last_name":"Yamanoi","domain_name":"independent","page_name":"MikioYamanoi","display_name":"Mikio Yamanoi","profile_url":"https://independent.academia.edu/MikioYamanoi?f_ri=285668","photo":"https://0.academia-photos.com/7235958/43722607/34651998/s65_mikio.yamanoi.jpg"}</script></span></span></li><li class="js-paper-rank-work_5271837 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="5271837"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 5271837, container: ".js-paper-rank-work_5271837", }); });</script></li><li class="js-percentile-work_5271837 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 5271837; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_5271837"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_5271837 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="5271837"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 5271837; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=5271837]").text(description); $(".js-view-count-work_5271837").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_5271837").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="5271837"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="6177" rel="nofollow" href="https://www.academia.edu/Documents/in/Modeling">Modeling</a>, <script data-card-contents-for-ri="6177" type="text/json">{"id":6177,"name":"Modeling","url":"https://www.academia.edu/Documents/in/Modeling?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="60658" rel="nofollow" href="https://www.academia.edu/Documents/in/Numerical_Simulation">Numerical Simulation</a>, <script data-card-contents-for-ri="60658" type="text/json">{"id":60658,"name":"Numerical Simulation","url":"https://www.academia.edu/Documents/in/Numerical_Simulation?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="80414" rel="nofollow" href="https://www.academia.edu/Documents/in/Mathematical_Sciences">Mathematical Sciences</a><script data-card-contents-for-ri="80414" type="text/json">{"id":80414,"name":"Mathematical Sciences","url":"https://www.academia.edu/Documents/in/Mathematical_Sciences?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=5271837]'), work: {"id":5271837,"title":"Stokesian dynamics simulation of the role of hydrodynamic interactions on the behavior of a single particle suspending in a Newtonian fluid. Part 1. 1D flexible and rigid fibers","created_at":"2013-11-30T11:37:47.422-08:00","url":"https://www.academia.edu/5271837/Stokesian_dynamics_simulation_of_the_role_of_hydrodynamic_interactions_on_the_behavior_of_a_single_particle_suspending_in_a_Newtonian_fluid_Part_1_1D_flexible_and_rigid_fibers?f_ri=285668","dom_id":"work_5271837","summary":"As seen in textbooks of polymer physics, a linear polymer chain can be modeled as a filament of connected beads. This concept can also be adapted to fibers and, for example, flexible fibers can be modeled by considering a stretch force, bending and torsion torques with a non-slip condition between adjacent beads, following the particle simulation method. In predicting fiber motions and their relating rheological properties, the importance of hydrodynamic interactions should be analyzed, so in this work we study the effect of hydrodynamic interactions on the behavior of a single flexible fiber under shear using Stokesian dynamics simulation with a 11N × 11N mobility matrix, where N is the aspect ratio of the fiber. Our results indicate that hydrodynamic interaction becomes significant when the fiber is highly flexible.","downloadable_attachments":[{"id":49370793,"asset_id":5271837,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":7235958,"first_name":"Mikio","last_name":"Yamanoi","domain_name":"independent","page_name":"MikioYamanoi","display_name":"Mikio Yamanoi","profile_url":"https://independent.academia.edu/MikioYamanoi?f_ri=285668","photo":"https://0.academia-photos.com/7235958/43722607/34651998/s65_mikio.yamanoi.jpg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true},{"id":6177,"name":"Modeling","url":"https://www.academia.edu/Documents/in/Modeling?f_ri=285668","nofollow":true},{"id":60658,"name":"Numerical Simulation","url":"https://www.academia.edu/Documents/in/Numerical_Simulation?f_ri=285668","nofollow":true},{"id":80414,"name":"Mathematical Sciences","url":"https://www.academia.edu/Documents/in/Mathematical_Sciences?f_ri=285668","nofollow":true},{"id":86025,"name":"Dynamic Simulation","url":"https://www.academia.edu/Documents/in/Dynamic_Simulation?f_ri=285668"},{"id":118582,"name":"Physical sciences","url":"https://www.academia.edu/Documents/in/Physical_sciences?f_ri=285668"},{"id":136128,"name":"Brownian Motion","url":"https://www.academia.edu/Documents/in/Brownian_Motion?f_ri=285668"},{"id":146586,"name":"Non-newtonian Fluid Mechanics","url":"https://www.academia.edu/Documents/in/Non-newtonian_Fluid_Mechanics?f_ri=285668"},{"id":169323,"name":"Composite Material","url":"https://www.academia.edu/Documents/in/Composite_Material?f_ri=285668"},{"id":188736,"name":"Shear Flow","url":"https://www.academia.edu/Documents/in/Shear_Flow?f_ri=285668"},{"id":234860,"name":"Steady state","url":"https://www.academia.edu/Documents/in/Steady_state?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":871208,"name":"Newtonian Fluid","url":"https://www.academia.edu/Documents/in/Newtonian_Fluid?f_ri=285668"},{"id":1879294,"name":"Large Strain","url":"https://www.academia.edu/Documents/in/Large_Strain?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_21010278" data-work_id="21010278" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/21010278/Changes_in_the_rheological_properties_of_Iranian_UF_Feta_cheese_during_ripening">Changes in the rheological properties of Iranian UF-Feta cheese during ripening</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The frequency sweep test was used to evaluate storage modulus (G 0 ), loss modulus (G 00 ) and loss tangent [tan (d)] of Iranian UF-Feta cheese during ripening period (3, 20, 40 and 60 days). With development of ripening, storage and loss... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_21010278" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The frequency sweep test was used to evaluate storage modulus (G 0 ), loss modulus (G 00 ) and loss tangent [tan (d)] of Iranian UF-Feta cheese during ripening period (3, 20, 40 and 60 days). With development of ripening, storage and loss moduli increased at varying rates. The rate of increase in G 0 was greater than that in G 00 resulting in a reduction in tan (d). That is, storage modulus was dominant to loss modulus and as a result the elasticity nature was greater than the viscous nature of cheese samples. Due to the disruption of fat globules and proteolysis, protein matrix rearranged and formed a more compact texture containing aggregates of casein. Ripening did not influence the pH level and also the concentrations of dry matter, fat, salt, and total nitrogen in dry matter. However, water soluble nitrogen increased significantly (P < 0.05).</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/21010278" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="2431637179fcd66358819edfcee48e89" rel="nofollow" data-download="{"attachment_id":41669558,"asset_id":21010278,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/41669558/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="28587715" href="https://tehran.academia.edu/KaramatollahRezaei">Karamatollah Rezaei</a><script data-card-contents-for-user="28587715" type="text/json">{"id":28587715,"first_name":"Karamatollah","last_name":"Rezaei","domain_name":"tehran","page_name":"KaramatollahRezaei","display_name":"Karamatollah Rezaei","profile_url":"https://tehran.academia.edu/KaramatollahRezaei?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_21010278 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="21010278"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 21010278, container: ".js-paper-rank-work_21010278", }); 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$(".js-view-count[data-work-id=21010278]").text(description); $(".js-view-count-work_21010278").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_21010278").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="21010278"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="16137" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Chemistry">Food Chemistry</a>, <script data-card-contents-for-ri="16137" type="text/json">{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="151091" rel="nofollow" href="https://www.academia.edu/Documents/in/Nitrogen">Nitrogen</a>, <script data-card-contents-for-ri="151091" type="text/json">{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=21010278]'), work: {"id":21010278,"title":"Changes in the rheological properties of Iranian UF-Feta cheese during ripening","created_at":"2016-01-27T21:42:28.871-08:00","url":"https://www.academia.edu/21010278/Changes_in_the_rheological_properties_of_Iranian_UF_Feta_cheese_during_ripening?f_ri=285668","dom_id":"work_21010278","summary":"The frequency sweep test was used to evaluate storage modulus (G 0 ), loss modulus (G 00 ) and loss tangent [tan (d)] of Iranian UF-Feta cheese during ripening period (3, 20, 40 and 60 days). With development of ripening, storage and loss moduli increased at varying rates. The rate of increase in G 0 was greater than that in G 00 resulting in a reduction in tan (d). That is, storage modulus was dominant to loss modulus and as a result the elasticity nature was greater than the viscous nature of cheese samples. Due to the disruption of fat globules and proteolysis, protein matrix rearranged and formed a more compact texture containing aggregates of casein. Ripening did not influence the pH level and also the concentrations of dry matter, fat, salt, and total nitrogen in dry matter. However, water soluble nitrogen increased significantly (P \u003c 0.05).","downloadable_attachments":[{"id":41669558,"asset_id":21010278,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":28587715,"first_name":"Karamatollah","last_name":"Rezaei","domain_name":"tehran","page_name":"KaramatollahRezaei","display_name":"Karamatollah Rezaei","profile_url":"https://tehran.academia.edu/KaramatollahRezaei?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=285668","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=285668","nofollow":true},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":598869,"name":"Water soluble polymers","url":"https://www.academia.edu/Documents/in/Water_soluble_polymers?f_ri=285668"},{"id":870762,"name":"Total Nitrogen","url":"https://www.academia.edu/Documents/in/Total_Nitrogen?f_ri=285668"},{"id":953277,"name":"Dry Matter","url":"https://www.academia.edu/Documents/in/Dry_Matter?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6682879" data-work_id="6682879" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6682879/Measuring_rheological_properties_for_applications_in_quality_assessment_of_Traditional_Balsamic_Vinegar_Description_and_preliminary_evaluation_of_a_model">Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this research, a study of fundamental rheological properties of Traditional Balsamic Vinegar (TBV) was conducted by using a liquid food model system. With this purpose, aqueous solutions containing the main chemical constituents of TBV... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_6682879" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this research, a study of fundamental rheological properties of Traditional Balsamic Vinegar (TBV) was conducted by using a liquid food model system. With this purpose, aqueous solutions containing the main chemical constituents of TBV were prepared according to a Central Composite Design (CCD) and flow experiments were conducted by using a controlled-strain rotational rheometer. Surface response methodology was used successfully to describe effects of the chemical composition on the rheological behavior of the investigated TBV-like model system (TBV-M). It was found that glucose mass fraction and glucose to fructose ratio strongly affected the steady shear viscosity of TBV-M and that the viscosity changed with temperature according to the Arrhenius's law in the range of 20-60°C. We propose both the shear viscosity and flow activation energy as potential candidates to the rapid and objective evaluating of TBV quality before performing of sensorial analysis as specified by the specific production disciplinary.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6682879" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e1aa1ab6fb1af10fa4371725c81d22d2" rel="nofollow" data-download="{"attachment_id":48755781,"asset_id":6682879,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48755781/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="10885357" href="https://independent.academia.edu/PasqualeFalcone">Pasquale Falcone</a><script data-card-contents-for-user="10885357" type="text/json">{"id":10885357,"first_name":"Pasquale","last_name":"Falcone","domain_name":"independent","page_name":"PasqualeFalcone","display_name":"Pasquale Falcone","profile_url":"https://independent.academia.edu/PasqualeFalcone?f_ri=285668","photo":"https://0.academia-photos.com/10885357/6766934/7641681/s65_pasquale.falcone.jpg"}</script></span></span></li><li class="js-paper-rank-work_6682879 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="6682879"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 6682879, container: ".js-paper-rank-work_6682879", }); 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$(".js-view-count[data-work-id=6682879]").text(description); $(".js-view-count-work_6682879").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_6682879").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="6682879"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">19</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="4468" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Engineering">Food Engineering</a>, <script data-card-contents-for-ri="4468" type="text/json">{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="8910" rel="nofollow" href="https://www.academia.edu/Documents/in/Evaluation">Evaluation</a>, <script data-card-contents-for-ri="8910" type="text/json">{"id":8910,"name":"Evaluation","url":"https://www.academia.edu/Documents/in/Evaluation?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="53132" rel="nofollow" href="https://www.academia.edu/Documents/in/Analysis">Analysis</a>, <script data-card-contents-for-ri="53132" type="text/json">{"id":53132,"name":"Analysis","url":"https://www.academia.edu/Documents/in/Analysis?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="65140" rel="nofollow" href="https://www.academia.edu/Documents/in/Models">Models</a><script data-card-contents-for-ri="65140" type="text/json">{"id":65140,"name":"Models","url":"https://www.academia.edu/Documents/in/Models?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6682879]'), work: {"id":6682879,"title":"Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model","created_at":"2014-04-07T02:06:46.683-07:00","url":"https://www.academia.edu/6682879/Measuring_rheological_properties_for_applications_in_quality_assessment_of_Traditional_Balsamic_Vinegar_Description_and_preliminary_evaluation_of_a_model?f_ri=285668","dom_id":"work_6682879","summary":"In this research, a study of fundamental rheological properties of Traditional Balsamic Vinegar (TBV) was conducted by using a liquid food model system. With this purpose, aqueous solutions containing the main chemical constituents of TBV were prepared according to a Central Composite Design (CCD) and flow experiments were conducted by using a controlled-strain rotational rheometer. Surface response methodology was used successfully to describe effects of the chemical composition on the rheological behavior of the investigated TBV-like model system (TBV-M). It was found that glucose mass fraction and glucose to fructose ratio strongly affected the steady shear viscosity of TBV-M and that the viscosity changed with temperature according to the Arrhenius's law in the range of 20-60°C. We propose both the shear viscosity and flow activation energy as potential candidates to the rapid and objective evaluating of TBV quality before performing of sensorial analysis as specified by the specific production disciplinary.","downloadable_attachments":[{"id":48755781,"asset_id":6682879,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":10885357,"first_name":"Pasquale","last_name":"Falcone","domain_name":"independent","page_name":"PasqualeFalcone","display_name":"Pasquale Falcone","profile_url":"https://independent.academia.edu/PasqualeFalcone?f_ri=285668","photo":"https://0.academia-photos.com/10885357/6766934/7641681/s65_pasquale.falcone.jpg"}],"research_interests":[{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true},{"id":8910,"name":"Evaluation","url":"https://www.academia.edu/Documents/in/Evaluation?f_ri=285668","nofollow":true},{"id":53132,"name":"Analysis","url":"https://www.academia.edu/Documents/in/Analysis?f_ri=285668","nofollow":true},{"id":65140,"name":"Models","url":"https://www.academia.edu/Documents/in/Models?f_ri=285668","nofollow":true},{"id":147640,"name":"Activation Energy","url":"https://www.academia.edu/Documents/in/Activation_Energy?f_ri=285668"},{"id":170987,"name":"Quality assessment","url":"https://www.academia.edu/Documents/in/Quality_assessment?f_ri=285668"},{"id":263097,"name":"Application","url":"https://www.academia.edu/Documents/in/Application?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":313343,"name":"Sensory Analysis","url":"https://www.academia.edu/Documents/in/Sensory_Analysis?f_ri=285668"},{"id":434746,"name":"Model System","url":"https://www.academia.edu/Documents/in/Model_System?f_ri=285668"},{"id":442735,"name":"Description","url":"https://www.academia.edu/Documents/in/Description?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":592394,"name":"Analisis","url":"https://www.academia.edu/Documents/in/Analisis?f_ri=285668"},{"id":772972,"name":"Chemical Composition","url":"https://www.academia.edu/Documents/in/Chemical_Composition?f_ri=285668"},{"id":840838,"name":"Central Composite Design","url":"https://www.academia.edu/Documents/in/Central_Composite_Design?f_ri=285668"},{"id":984708,"name":"FRU","url":"https://www.academia.edu/Documents/in/FRU?f_ri=285668"},{"id":989646,"name":"Aqueous Solution","url":"https://www.academia.edu/Documents/in/Aqueous_Solution?f_ri=285668"},{"id":1208732,"name":"Simulation Model","url":"https://www.academia.edu/Documents/in/Simulation_Model?f_ri=285668"},{"id":2011578,"name":"ACH","url":"https://www.academia.edu/Documents/in/ACH?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_8224128" data-work_id="8224128" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/8224128/Intercalation_effects_in_LDPE_o_montmorillonites_nanocomposites">Intercalation effects in LDPE/o-montmorillonites nanocomposites</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Typical montmorillonite clays (Cloisite Ò Na + , Cloisite Ò 30B) were modified by treatment with octadecyl ammonium chloride (ODC) and successive additions of octadecylamine (ODA). XRD analyses of the modified clays indicated an increase... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_8224128" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Typical montmorillonite clays (Cloisite Ò Na + , Cloisite Ò 30B) were modified by treatment with octadecyl ammonium chloride (ODC) and successive additions of octadecylamine (ODA). XRD analyses of the modified clays indicated an increase of the basal spacing of the (0 0 1) planes depending on the ODC or ODA additions.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/8224128" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="2120a3abf3466a69ae7164c5f83d88c4" rel="nofollow" data-download="{"attachment_id":48177769,"asset_id":8224128,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48177769/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="16200516" href="https://polito.academia.edu/GiulioMalucelli">Giulio Malucelli</a><script data-card-contents-for-user="16200516" type="text/json">{"id":16200516,"first_name":"Giulio","last_name":"Malucelli","domain_name":"polito","page_name":"GiulioMalucelli","display_name":"Giulio Malucelli","profile_url":"https://polito.academia.edu/GiulioMalucelli?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_8224128 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="8224128"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 8224128, container: ".js-paper-rank-work_8224128", }); 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XRD analyses of the modified clays indicated an increase of the basal spacing of the (0 0 1) planes depending on the ODC or ODA additions.","downloadable_attachments":[{"id":48177769,"asset_id":8224128,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":16200516,"first_name":"Giulio","last_name":"Malucelli","domain_name":"polito","page_name":"GiulioMalucelli","display_name":"Giulio Malucelli","profile_url":"https://polito.academia.edu/GiulioMalucelli?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":854553,"name":"Thermal Properties","url":"https://www.academia.edu/Documents/in/Thermal_Properties?f_ri=285668","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_23094715" data-work_id="23094715" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/23094715/The_rheological_behavior_during_carbonization_of_iodine_treated_coal_tar_pitch">The rheological behavior during carbonization of iodine-treated coal tar pitch</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/23094715" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="daf2b63716b40d90e50f163fdc965307" rel="nofollow" data-download="{"attachment_id":43594509,"asset_id":23094715,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43594509/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="44861527" href="https://independent.academia.edu/RSakurovs">R. 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The value of pH did not significantly affect the final value of surface... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_17239877" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Adsorption of purified diphosphorylated Al-ovalbumin at the air-water interface was studied by ellipsometry, surface tension, and shear elastic constant measurements. The value of pH did not significantly affect the final value of surface concentration. It affected slightly the kinetics of surface pressure increase and the final value of surface pressure. The interfacial rheology was affected strongly by pH. The interface exhibited a maximum of the shear elastic constant at a pH close to the isoelectric pH of ovalbumin. The bulk protein concentration also had a more pronounced effect on the surface rheology when the protein net charge was low. At a pH where the protein net charge is negative, an increase of the ionic strength increased the final value of the shear elastic constant. The results suggest that interactions between adsorbed ovalbumin molecules, which form slowly in the adsorbed layer upon conformational rearrangements, impart rigidity to the interface, and that these intermolecular associations are hindered at high protein net charge. ᭧</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/17239877" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="009d73da2fb3070272b7bfd8192aba93" rel="nofollow" data-download="{"attachment_id":42286987,"asset_id":17239877,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42286987/download_file?st=MTczOTgyMTYzOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="36857897" href="https://u-picardie.academia.edu/G%C3%A9rardBr%C3%BBl%C3%A9">Gérard Brûlé</a><script data-card-contents-for-user="36857897" type="text/json">{"id":36857897,"first_name":"Gérard","last_name":"Brûlé","domain_name":"u-picardie","page_name":"GérardBrûlé","display_name":"Gérard Brûlé","profile_url":"https://u-picardie.academia.edu/G%C3%A9rardBr%C3%BBl%C3%A9?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-17239877">+1</span><div class="hidden js-additional-users-17239877"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/ThomasCroguennec">Thomas Croguennec</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-17239877'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-17239877').html(); 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The value of pH did not significantly affect the final value of surface concentration. It affected slightly the kinetics of surface pressure increase and the final value of surface pressure. The interfacial rheology was affected strongly by pH. The interface exhibited a maximum of the shear elastic constant at a pH close to the isoelectric pH of ovalbumin. The bulk protein concentration also had a more pronounced effect on the surface rheology when the protein net charge was low. At a pH where the protein net charge is negative, an increase of the ionic strength increased the final value of the shear elastic constant. The results suggest that interactions between adsorbed ovalbumin molecules, which form slowly in the adsorbed layer upon conformational rearrangements, impart rigidity to the interface, and that these intermolecular associations are hindered at high protein net charge. ᭧","downloadable_attachments":[{"id":42286987,"asset_id":17239877,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":36857897,"first_name":"Gérard","last_name":"Brûlé","domain_name":"u-picardie","page_name":"GérardBrûlé","display_name":"Gérard Brûlé","profile_url":"https://u-picardie.academia.edu/G%C3%A9rardBr%C3%BBl%C3%A9?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":32418965,"first_name":"Thomas","last_name":"Croguennec","domain_name":"independent","page_name":"ThomasCroguennec","display_name":"Thomas Croguennec","profile_url":"https://independent.academia.edu/ThomasCroguennec?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":394521,"name":"Surface Tension","url":"https://www.academia.edu/Documents/in/Surface_Tension?f_ri=285668","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668","nofollow":true},{"id":910336,"name":"Food Hydrocolloids","url":"https://www.academia.edu/Documents/in/Food_Hydrocolloids?f_ri=285668"},{"id":911004,"name":"High-protein Diet","url":"https://www.academia.edu/Documents/in/High-protein_Diet?f_ri=285668"},{"id":970774,"name":"Ionic Strength","url":"https://www.academia.edu/Documents/in/Ionic_Strength?f_ri=285668"},{"id":2268001,"name":"Elastic Constant","url":"https://www.academia.edu/Documents/in/Elastic_Constant?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_15525042" data-work_id="15525042" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/15525042/Lightweight_biopolymer_drilling_fluid_for_underbalanced_drilling_An_optimization_study">Lightweight biopolymer drilling fluid for underbalanced drilling: An optimization study</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch)... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_15525042" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch) were varied to analyze their effects on three vital responses: density, plastic viscosity (PV) and yield point (YE') of the fluid. Based on the results, the optimum condition was achieved at concentrations of glass bubbles, clay, xanthan gum and starch of 24.46% w/v,0.63% w/v, 0.21% w/v and 2.41% w/v, respectively. The results showed that it is possible to predict the three response parameters using models generated by RSM since the experimental values were found to be in good agreement with the predicted values (error <1.0, standard deviation < 0.5 and accuracy > 98.5%). (C) 2015 Elsevier B.V. All rights reserved. <br /> <br />Link to Full-Text Articles : <br /><a href="http://ac.els-cdn.com/S0920410515001138/1-s2.0-S0920410515001138-main.pdf?_tid=1b1b3aee-4010-11e5-b09d-00000aab0f01&acdnat=1439287542_9fd31980444c45c5e189eeb04e68221c" rel="nofollow">http://ac.els-cdn.com/S0920410515001138/1-s2.0-S0920410515001138-main.pdf?_tid=1b1b3aee-4010-11e5-b09d-00000aab0f01&acdnat=1439287542_9fd31980444c45c5e189eeb04e68221c</a></div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/15525042" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="6cc6d2937b18563d029ded7a41b4c89c" rel="nofollow" data-download="{"attachment_id":38708252,"asset_id":15525042,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/38708252/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="28384652" href="https://malaya.academia.edu/FacultyofEngineeringUniversityofMalaya">Faculty of Engineering University of Malaya</a><script data-card-contents-for-user="28384652" type="text/json">{"id":28384652,"first_name":"Faculty of Engineering","last_name":"University of Malaya","domain_name":"malaya","page_name":"FacultyofEngineeringUniversityofMalaya","display_name":"Faculty of Engineering University of Malaya","profile_url":"https://malaya.academia.edu/FacultyofEngineeringUniversityofMalaya?f_ri=285668","photo":"https://0.academia-photos.com/28384652/8018956/8981173/s65_faculty_of_engineering.university_of_malaya.jpg"}</script></span></span></li><li class="js-paper-rank-work_15525042 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="15525042"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 15525042, container: ".js-paper-rank-work_15525042", }); 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$(".js-view-count[data-work-id=15525042]").text(description); $(".js-view-count-work_15525042").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_15525042").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="15525042"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="2337" rel="nofollow" href="https://www.academia.edu/Documents/in/Performance_Studies">Performance Studies</a>, <script data-card-contents-for-ri="2337" type="text/json">{"id":2337,"name":"Performance Studies","url":"https://www.academia.edu/Documents/in/Performance_Studies?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4523" rel="nofollow" href="https://www.academia.edu/Documents/in/Water_quality">Water quality</a>, <script data-card-contents-for-ri="4523" type="text/json">{"id":4523,"name":"Water quality","url":"https://www.academia.edu/Documents/in/Water_quality?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9508" rel="nofollow" href="https://www.academia.edu/Documents/in/Response_Surface_Methodology">Response Surface Methodology</a>, <script data-card-contents-for-ri="9508" type="text/json">{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="16062" rel="nofollow" href="https://www.academia.edu/Documents/in/Starch">Starch</a><script data-card-contents-for-ri="16062" type="text/json">{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=15525042]'), work: {"id":15525042,"title":"Lightweight biopolymer drilling fluid for underbalanced drilling: An optimization study","created_at":"2015-09-08T18:55:55.658-07:00","url":"https://www.academia.edu/15525042/Lightweight_biopolymer_drilling_fluid_for_underbalanced_drilling_An_optimization_study?f_ri=285668","dom_id":"work_15525042","summary":"This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch) were varied to analyze their effects on three vital responses: density, plastic viscosity (PV) and yield point (YE') of the fluid. Based on the results, the optimum condition was achieved at concentrations of glass bubbles, clay, xanthan gum and starch of 24.46% w/v,0.63% w/v, 0.21% w/v and 2.41% w/v, respectively. The results showed that it is possible to predict the three response parameters using models generated by RSM since the experimental values were found to be in good agreement with the predicted values (error \u003c1.0, standard deviation \u003c 0.5 and accuracy \u003e 98.5%). (C) 2015 Elsevier B.V. All rights reserved.\r\n\r\nLink to Full-Text Articles :\r\nhttp://ac.els-cdn.com/S0920410515001138/1-s2.0-S0920410515001138-main.pdf?_tid=1b1b3aee-4010-11e5-b09d-00000aab0f01\u0026acdnat=1439287542_9fd31980444c45c5e189eeb04e68221c ","downloadable_attachments":[{"id":38708252,"asset_id":15525042,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":28384652,"first_name":"Faculty of Engineering","last_name":"University of Malaya","domain_name":"malaya","page_name":"FacultyofEngineeringUniversityofMalaya","display_name":"Faculty of Engineering University of Malaya","profile_url":"https://malaya.academia.edu/FacultyofEngineeringUniversityofMalaya?f_ri=285668","photo":"https://0.academia-photos.com/28384652/8018956/8981173/s65_faculty_of_engineering.university_of_malaya.jpg"}],"research_interests":[{"id":2337,"name":"Performance Studies","url":"https://www.academia.edu/Documents/in/Performance_Studies?f_ri=285668","nofollow":true},{"id":4523,"name":"Water quality","url":"https://www.academia.edu/Documents/in/Water_quality?f_ri=285668","nofollow":true},{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=285668","nofollow":true},{"id":16062,"name":"Starch","url":"https://www.academia.edu/Documents/in/Starch?f_ri=285668","nofollow":true},{"id":96172,"name":"Flocculation","url":"https://www.academia.edu/Documents/in/Flocculation?f_ri=285668"},{"id":128703,"name":"Xanthan Gum","url":"https://www.academia.edu/Documents/in/Xanthan_Gum?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":668595,"name":"Coagulation","url":"https://www.academia.edu/Documents/in/Coagulation?f_ri=285668"},{"id":744134,"name":"lactic acid fermentation RSM","url":"https://www.academia.edu/Documents/in/lactic_acid_fermentation_RSM?f_ri=285668"},{"id":823177,"name":"Response Surface Methodology (RSM)","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology_RSM_?f_ri=285668"},{"id":1352770,"name":"Underbalanced Drilling","url":"https://www.academia.edu/Documents/in/Underbalanced_Drilling?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_75374815" data-work_id="75374815" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" rel="nofollow" href="https://www.academia.edu/75374815/The_use_of_starter_cultures_in_the_fermentation_of_boza_a_traditional_Turkish_beverage">The use of starter cultures in the fermentation of boza, a traditional Turkish beverage</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_75374815" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding Author and Gulden Ova a. ...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/75374815" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="180086507" href="https://independent.academia.edu/MahmutGen%C3%A77">Mahmut Genç</a><script data-card-contents-for-user="180086507" type="text/json">{"id":180086507,"first_name":"Mahmut","last_name":"Genç","domain_name":"independent","page_name":"MahmutGenç7","display_name":"Mahmut Genç","profile_url":"https://independent.academia.edu/MahmutGen%C3%A77?f_ri=285668","photo":"https://0.academia-photos.com/180086507/80171700/68747250/s65_mahmut.gen_.jpeg"}</script></span></span></li><li class="js-paper-rank-work_75374815 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="75374815"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 75374815, container: ".js-paper-rank-work_75374815", }); 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The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding Author and Gulden Ova a. ...","downloadable_attachments":[],"ordered_authors":[{"id":180086507,"first_name":"Mahmut","last_name":"Genç","domain_name":"independent","page_name":"MahmutGenç7","display_name":"Mahmut Genç","profile_url":"https://independent.academia.edu/MahmutGen%C3%A77?f_ri=285668","photo":"https://0.academia-photos.com/180086507/80171700/68747250/s65_mahmut.gen_.jpeg"}],"research_interests":[{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=285668","nofollow":true},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=285668","nofollow":true},{"id":74144,"name":"Lactic Acid 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}) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_26056646" data-work_id="26056646" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/26056646/Shear_History_Extensional_Rheology_Experiment_A_Proposed_ISS_Experiment">Shear History Extensional Rheology Experiment: A Proposed ISS Experiment</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">International Space Station (ISS) glovebox experiment designed to study the effect of preshear on the transient evolution of the microstructure and viscoelastic tensile stresses for monodisperse dilute polymer solutions. Collectively... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_26056646" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">International Space Station (ISS) glovebox experiment designed to study the effect of preshear on the transient evolution of the microstructure and viscoelastic tensile stresses for monodisperse dilute polymer solutions. Collectively referred to as "Boger fluids," these polymer solutions have become a popular choice for rheological studies of non-Newtonian fluids and are the non-Newtonian fluid used in this experiment. The SHERE hardware consists of the Rheometer, Camera Arm, Interface Box, Cabling, Keyboard, Tool Box, Fluid Modules, and Stowage Tray. Each component will be described in detail in this paper. In the area of space exploration, the development of in-situ fabrication and repair technology represents a critical element in evolution of autonomous exploration capability. SHERE has the capability to provide data for engineering design tools needed for polymer parts manufacturing systems to ensure their rheological properties have not been impacted in the variable gravity environment and this will be briefly addressed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/26056646" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="824773210de958327b60e3258a31ff98" rel="nofollow" data-download="{"attachment_id":46397760,"asset_id":26056646,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/46397760/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35410020" href="https://mit.academia.edu/GarethMcKinley">Gareth McKinley</a><script data-card-contents-for-user="35410020" type="text/json">{"id":35410020,"first_name":"Gareth","last_name":"McKinley","domain_name":"mit","page_name":"GarethMcKinley","display_name":"Gareth McKinley","profile_url":"https://mit.academia.edu/GarethMcKinley?f_ri=285668","photo":"https://0.academia-photos.com/35410020/16969742/17172819/s65_gareth.mckinley.jpg"}</script></span></span></li><li class="js-paper-rank-work_26056646 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="26056646"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 26056646, container: ".js-paper-rank-work_26056646", }); 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$(".js-view-count[data-work-id=26056646]").text(description); $(".js-view-count-work_26056646").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_26056646").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="26056646"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="7947" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering_Design">Engineering Design</a>, <script data-card-contents-for-ri="7947" type="text/json">{"id":7947,"name":"Engineering Design","url":"https://www.academia.edu/Documents/in/Engineering_Design?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9432" rel="nofollow" href="https://www.academia.edu/Documents/in/Experience_Design">Experience Design</a>, <script data-card-contents-for-ri="9432" type="text/json">{"id":9432,"name":"Experience Design","url":"https://www.academia.edu/Documents/in/Experience_Design?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="146586" rel="nofollow" href="https://www.academia.edu/Documents/in/Non-newtonian_Fluid_Mechanics">Non-newtonian Fluid Mechanics</a>, <script data-card-contents-for-ri="146586" type="text/json">{"id":146586,"name":"Non-newtonian Fluid Mechanics","url":"https://www.academia.edu/Documents/in/Non-newtonian_Fluid_Mechanics?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=26056646]'), work: {"id":26056646,"title":"Shear History Extensional Rheology Experiment: A Proposed ISS Experiment","created_at":"2016-06-11T06:16:17.818-07:00","url":"https://www.academia.edu/26056646/Shear_History_Extensional_Rheology_Experiment_A_Proposed_ISS_Experiment?f_ri=285668","dom_id":"work_26056646","summary":"International Space Station (ISS) glovebox experiment designed to study the effect of preshear on the transient evolution of the microstructure and viscoelastic tensile stresses for monodisperse dilute polymer solutions. Collectively referred to as \"Boger fluids,\" these polymer solutions have become a popular choice for rheological studies of non-Newtonian fluids and are the non-Newtonian fluid used in this experiment. The SHERE hardware consists of the Rheometer, Camera Arm, Interface Box, Cabling, Keyboard, Tool Box, Fluid Modules, and Stowage Tray. Each component will be described in detail in this paper. In the area of space exploration, the development of in-situ fabrication and repair technology represents a critical element in evolution of autonomous exploration capability. SHERE has the capability to provide data for engineering design tools needed for polymer parts manufacturing systems to ensure their rheological properties have not been impacted in the variable gravity environment and this will be briefly addressed.","downloadable_attachments":[{"id":46397760,"asset_id":26056646,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35410020,"first_name":"Gareth","last_name":"McKinley","domain_name":"mit","page_name":"GarethMcKinley","display_name":"Gareth McKinley","profile_url":"https://mit.academia.edu/GarethMcKinley?f_ri=285668","photo":"https://0.academia-photos.com/35410020/16969742/17172819/s65_gareth.mckinley.jpg"}],"research_interests":[{"id":7947,"name":"Engineering Design","url":"https://www.academia.edu/Documents/in/Engineering_Design?f_ri=285668","nofollow":true},{"id":9432,"name":"Experience Design","url":"https://www.academia.edu/Documents/in/Experience_Design?f_ri=285668","nofollow":true},{"id":146586,"name":"Non-newtonian Fluid Mechanics","url":"https://www.academia.edu/Documents/in/Non-newtonian_Fluid_Mechanics?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":391258,"name":"Polymer Solution","url":"https://www.academia.edu/Documents/in/Polymer_Solution?f_ri=285668"},{"id":473797,"name":"Microstructures","url":"https://www.academia.edu/Documents/in/Microstructures?f_ri=285668"},{"id":578094,"name":"International space station","url":"https://www.academia.edu/Documents/in/International_space_station?f_ri=285668"},{"id":623396,"name":"Manufacturing System","url":"https://www.academia.edu/Documents/in/Manufacturing_System?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_10781659" data-work_id="10781659" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/10781659/Rheological_Studies_of_Modified_Maleated_Polyethylene_Medium_Density_Polyethylene_Blends">Rheological Studies of Modified Maleated Polyethylene/ Medium Density Polyethylene Blends</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A modified maleated polyethylene (MAPE) was blended in a twin screw extruder with the percentage of maleation of 9%. The presence of the maleic anhydride group on the polyethylene backbone increased the ability to bonding with any surface... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_10781659" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A modified maleated polyethylene (MAPE) was blended in a twin screw extruder with the percentage of maleation of 9%. The presence of the maleic anhydride group on the polyethylene backbone increased the ability to bonding with any surface or compound that has functional groups. The use of the maleated polyethylene as a compatibilizer in the polyblend showed high effect in the compatibility between the polymer and the sample in term of the rheological properties. This paper presents the results of an experimental study of the oscillating flow (shark skin and spurt defect) of medium density polyethylene (MDPE) with 1% maleated polyethylene (MAPE). It showed the disappearance of the sharkskin from polyethylene surface and a complete elimination of discontinuity in the flow curve of MDPE, thus disappearance of the spurt defect phenomena.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/10781659" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7a70696c445a7148d537cd2530a869af" rel="nofollow" data-download="{"attachment_id":36631600,"asset_id":10781659,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/36631600/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="26245299" href="https://independent.academia.edu/AdamGeorgius">Georgius Adam</a><script data-card-contents-for-user="26245299" type="text/json">{"id":26245299,"first_name":"Georgius","last_name":"Adam","domain_name":"independent","page_name":"AdamGeorgius","display_name":"Georgius Adam","profile_url":"https://independent.academia.edu/AdamGeorgius?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_10781659 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="10781659"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 10781659, container: ".js-paper-rank-work_10781659", }); 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$(".js-view-count[data-work-id=10781659]").text(description); $(".js-view-count-work_10781659").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_10781659").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="10781659"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="511" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Science">Materials Science</a>, <script data-card-contents-for-ri="511" type="text/json">{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1482234" rel="nofollow" href="https://www.academia.edu/Documents/in/Blend">Blend</a><script data-card-contents-for-ri="1482234" type="text/json">{"id":1482234,"name":"Blend","url":"https://www.academia.edu/Documents/in/Blend?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=10781659]'), work: {"id":10781659,"title":"Rheological Studies of Modified Maleated Polyethylene/ Medium Density Polyethylene Blends","created_at":"2015-02-13T23:11:39.092-08:00","url":"https://www.academia.edu/10781659/Rheological_Studies_of_Modified_Maleated_Polyethylene_Medium_Density_Polyethylene_Blends?f_ri=285668","dom_id":"work_10781659","summary":"A modified maleated polyethylene (MAPE) was blended in a twin screw extruder with the percentage of maleation of 9%. The presence of the maleic anhydride group on the polyethylene backbone increased the ability to bonding with any surface or compound that has functional groups. The use of the maleated polyethylene as a compatibilizer in the polyblend showed high effect in the compatibility between the polymer and the sample in term of the rheological properties. This paper presents the results of an experimental study of the oscillating flow (shark skin and spurt defect) of medium density polyethylene (MDPE) with 1% maleated polyethylene (MAPE). It showed the disappearance of the sharkskin from polyethylene surface and a complete elimination of discontinuity in the flow curve of MDPE, thus disappearance of the spurt defect phenomena.","downloadable_attachments":[{"id":36631600,"asset_id":10781659,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":26245299,"first_name":"Georgius","last_name":"Adam","domain_name":"independent","page_name":"AdamGeorgius","display_name":"Georgius Adam","profile_url":"https://independent.academia.edu/AdamGeorgius?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":511,"name":"Materials Science","url":"https://www.academia.edu/Documents/in/Materials_Science?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":1482234,"name":"Blend","url":"https://www.academia.edu/Documents/in/Blend?f_ri=285668","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_29092161 coauthored" data-work_id="29092161" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/29092161/Starch_gelatinization_as_measured_by_rheological_properties_of_the_dough">Starch gelatinization as measured by rheological properties of the dough</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Rheological properties of gluten-free dough (GFD) as well as conventional gluten containing dough (CGD) during processing were measured. Both CGD and GFD were examined in terms of mechanical spectrum, in the frequency range 0.1-10 Hz, at... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_29092161" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Rheological properties of gluten-free dough (GFD) as well as conventional gluten containing dough (CGD) during processing were measured. Both CGD and GFD were examined in terms of mechanical spectrum, in the frequency range 0.1-10 Hz, at constant deformation c = 0.01, at different temperatures. As a result changes in viscoelasticity of dough during selected stages of bread production (mixing-proofing-baking) were obtained. Changes in complex moduli of GFD and CGD, at a frequency of 1 Hz were measured. Curves obtained showed the changes in tan(delta) (phase shift) with time and allowed calculations of first derivatives which indicated the temperatures of gelatinization of the starches present in the studied systems (wheat, corn and potato). The results of rheological measurements were compared to DSC results of appropriate dough samples. It was concluded that rheological measurements followed by derivative calculations are useful for determining the gelatinization temperature of starches included in the dough.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/29092161" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c9ef04101e35408e2f1cdf7994fdd825" rel="nofollow" data-download="{"attachment_id":49540975,"asset_id":29092161,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49540975/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="54885528" href="https://independent.academia.edu/Rafa%C5%82Ziobro">Rafał Ziobro</a><script data-card-contents-for-user="54885528" type="text/json">{"id":54885528,"first_name":"Rafał","last_name":"Ziobro","domain_name":"independent","page_name":"RafałZiobro","display_name":"Rafał Ziobro","profile_url":"https://independent.academia.edu/Rafa%C5%82Ziobro?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-29092161">+1</span><div class="hidden js-additional-users-29092161"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/DuskaCuric">Duska Curic</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-29092161'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-29092161').html(); 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container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_29092161 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="29092161"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 29092161; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=29092161]").text(description); $(".js-view-count-work_29092161").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_29092161").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="29092161"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="2383" rel="nofollow" href="https://www.academia.edu/Documents/in/Viscoelasticity">Viscoelasticity</a>, <script data-card-contents-for-ri="2383" type="text/json">{"id":2383,"name":"Viscoelasticity","url":"https://www.academia.edu/Documents/in/Viscoelasticity?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4468" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Engineering">Food Engineering</a>, <script data-card-contents-for-ri="4468" type="text/json">{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="41418" rel="nofollow" href="https://www.academia.edu/Documents/in/Potato">Potato</a><script data-card-contents-for-ri="41418" type="text/json">{"id":41418,"name":"Potato","url":"https://www.academia.edu/Documents/in/Potato?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=29092161]'), work: {"id":29092161,"title":"Starch gelatinization as measured by rheological properties of the dough","created_at":"2016-10-12T01:00:11.898-07:00","url":"https://www.academia.edu/29092161/Starch_gelatinization_as_measured_by_rheological_properties_of_the_dough?f_ri=285668","dom_id":"work_29092161","summary":"Rheological properties of gluten-free dough (GFD) as well as conventional gluten containing dough (CGD) during processing were measured. Both CGD and GFD were examined in terms of mechanical spectrum, in the frequency range 0.1-10 Hz, at constant deformation c = 0.01, at different temperatures. As a result changes in viscoelasticity of dough during selected stages of bread production (mixing-proofing-baking) were obtained. Changes in complex moduli of GFD and CGD, at a frequency of 1 Hz were measured. Curves obtained showed the changes in tan(delta) (phase shift) with time and allowed calculations of first derivatives which indicated the temperatures of gelatinization of the starches present in the studied systems (wheat, corn and potato). The results of rheological measurements were compared to DSC results of appropriate dough samples. It was concluded that rheological measurements followed by derivative calculations are useful for determining the gelatinization temperature of starches included in the dough.","downloadable_attachments":[{"id":49540975,"asset_id":29092161,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":54885528,"first_name":"Rafał","last_name":"Ziobro","domain_name":"independent","page_name":"RafałZiobro","display_name":"Rafał Ziobro","profile_url":"https://independent.academia.edu/Rafa%C5%82Ziobro?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":55193305,"first_name":"Duska","last_name":"Curic","domain_name":"independent","page_name":"DuskaCuric","display_name":"Duska Curic","profile_url":"https://independent.academia.edu/DuskaCuric?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":2383,"name":"Viscoelasticity","url":"https://www.academia.edu/Documents/in/Viscoelasticity?f_ri=285668","nofollow":true},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":41418,"name":"Potato","url":"https://www.academia.edu/Documents/in/Potato?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":321836,"name":"Spectrum","url":"https://www.academia.edu/Documents/in/Spectrum?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":1437495,"name":"Phase Shift","url":"https://www.academia.edu/Documents/in/Phase_Shift?f_ri=285668"},{"id":2069261,"name":"Gelatinization Temperature","url":"https://www.academia.edu/Documents/in/Gelatinization_Temperature?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_14089640" data-work_id="14089640" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/14089640/Van_der_Waals_attraction_between_St_ber_silica_particles_in_a_binary_solvent_system">Van der Waals attraction between St�ber silica particles in a binary solvent system</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Hydrophilic St6ber silica particles are stable in ethanol, but flocculation may be induced by the addition of sufficient cyclohexane. Low-shear rheologicat measurements indicated non-Newtonian behaviour beyond the critical cyclohexane... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_14089640" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Hydrophilic St6ber silica particles are stable in ethanol, but flocculation may be induced by the addition of sufficient cyclohexane. Low-shear rheologicat measurements indicated non-Newtonian behaviour beyond the critical cyclohexane concentration. The thickness and composition of the solvation layer around the particles were calculated from the adsorption excess isotherm on the basis of a multilayer adsorption model. The composition dependences of the Hamaker constants of the dispersion medium and the adsorption layer were obtained from optical dispersion measurements. A single-sheet, hard-sphere model predicted a weak van der Waals attraction in the ethanolic regime, but a strong attraction in the cyclohexane-rich region, in good accordance with the rheological properties of the dispersions and visual observations.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/14089640" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e2963f837394d7eedce3b1ee9a68145f" rel="nofollow" data-download="{"attachment_id":44614375,"asset_id":14089640,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44614375/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33098729" href="https://u-szeged.academia.edu/ImreD%C3%A9k%C3%A1ny">Imre Dékány</a><script data-card-contents-for-user="33098729" type="text/json">{"id":33098729,"first_name":"Imre","last_name":"Dékány","domain_name":"u-szeged","page_name":"ImreDékány","display_name":"Imre Dékány","profile_url":"https://u-szeged.academia.edu/ImreD%C3%A9k%C3%A1ny?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_14089640 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="14089640"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 14089640, container: ".js-paper-rank-work_14089640", }); 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$(".js-view-count[data-work-id=14089640]").text(description); $(".js-view-count-work_14089640").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_14089640").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="14089640"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">4</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="56" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Engineering">Materials Engineering</a>, <script data-card-contents-for-ri="56" type="text/json">{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="98440" rel="nofollow" href="https://www.academia.edu/Documents/in/Silica">Silica</a>, <script data-card-contents-for-ri="98440" type="text/json">{"id":98440,"name":"Silica","url":"https://www.academia.edu/Documents/in/Silica?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="212517" rel="nofollow" href="https://www.academia.edu/Documents/in/Van_Der_Waals">Van Der Waals</a>, <script data-card-contents-for-ri="212517" type="text/json">{"id":212517,"name":"Van Der Waals","url":"https://www.academia.edu/Documents/in/Van_Der_Waals?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=14089640]'), work: {"id":14089640,"title":"Van der Waals attraction between St�ber silica particles in a binary solvent system","created_at":"2015-07-15T14:46:47.984-07:00","url":"https://www.academia.edu/14089640/Van_der_Waals_attraction_between_St_ber_silica_particles_in_a_binary_solvent_system?f_ri=285668","dom_id":"work_14089640","summary":"Hydrophilic St6ber silica particles are stable in ethanol, but flocculation may be induced by the addition of sufficient cyclohexane. Low-shear rheologicat measurements indicated non-Newtonian behaviour beyond the critical cyclohexane concentration. The thickness and composition of the solvation layer around the particles were calculated from the adsorption excess isotherm on the basis of a multilayer adsorption model. The composition dependences of the Hamaker constants of the dispersion medium and the adsorption layer were obtained from optical dispersion measurements. A single-sheet, hard-sphere model predicted a weak van der Waals attraction in the ethanolic regime, but a strong attraction in the cyclohexane-rich region, in good accordance with the rheological properties of the dispersions and visual observations.","downloadable_attachments":[{"id":44614375,"asset_id":14089640,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33098729,"first_name":"Imre","last_name":"Dékány","domain_name":"u-szeged","page_name":"ImreDékány","display_name":"Imre Dékány","profile_url":"https://u-szeged.academia.edu/ImreD%C3%A9k%C3%A1ny?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":98440,"name":"Silica","url":"https://www.academia.edu/Documents/in/Silica?f_ri=285668","nofollow":true},{"id":212517,"name":"Van Der Waals","url":"https://www.academia.edu/Documents/in/Van_Der_Waals?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_18219329 coauthored" data-work_id="18219329" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/18219329/The_effect_of_mixing_conditions_on_the_material_properties_of_an_agar_gel_microstructural_and_macrostructural_considerations">The effect of mixing conditions on the material properties of an agar gel—microstructural and macrostructural considerations</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The effect of mixing on the properties of agar gels was investigated with consideration being given to both macrostructural and microstructural characteristics of the gel through rheological techniques that include conventional and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_18219329" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The effect of mixing on the properties of agar gels was investigated with consideration being given to both macrostructural and microstructural characteristics of the gel through rheological techniques that include conventional and ultrasound based methods and Differential Scanning Calorimetry.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm 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}); });</script></span><script>$(function() { $(".js-view-count-work_18219329").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="18219329"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="15639" rel="nofollow" href="https://www.academia.edu/Documents/in/Ultrasound">Ultrasound</a>, <script data-card-contents-for-ri="15639" type="text/json">{"id":15639,"name":"Ultrasound","url":"https://www.academia.edu/Documents/in/Ultrasound?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="78753" rel="nofollow" href="https://www.academia.edu/Documents/in/Differential_scanning_calorimetry">Differential scanning calorimetry</a>, <script data-card-contents-for-ri="78753" type="text/json">{"id":78753,"name":"Differential scanning calorimetry","url":"https://www.academia.edu/Documents/in/Differential_scanning_calorimetry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="473797" rel="nofollow" href="https://www.academia.edu/Documents/in/Microstructures">Microstructures</a><script data-card-contents-for-ri="473797" type="text/json">{"id":473797,"name":"Microstructures","url":"https://www.academia.edu/Documents/in/Microstructures?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=18219329]'), work: {"id":18219329,"title":"The effect of mixing conditions on the material properties of an agar gel—microstructural and macrostructural considerations","created_at":"2015-11-12T11:52:07.480-08:00","url":"https://www.academia.edu/18219329/The_effect_of_mixing_conditions_on_the_material_properties_of_an_agar_gel_microstructural_and_macrostructural_considerations?f_ri=285668","dom_id":"work_18219329","summary":"The effect of mixing on the properties of agar gels was investigated with consideration being given to both macrostructural and microstructural characteristics of the gel through rheological techniques that include conventional and ultrasound based methods and Differential Scanning Calorimetry.","downloadable_attachments":[{"id":39940654,"asset_id":18219329,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":44617618,"first_name":"Laura","last_name":"Pyrak-nolte","domain_name":"independent","page_name":"LauraPyraknolte","display_name":"Laura Pyrak-nolte","profile_url":"https://independent.academia.edu/LauraPyraknolte?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":38209336,"first_name":"Osvaldo","last_name":"Campanella","domain_name":"independent","page_name":"OsvaldoCampanella","display_name":"Osvaldo Campanella","profile_url":"https://independent.academia.edu/OsvaldoCampanella?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":15639,"name":"Ultrasound","url":"https://www.academia.edu/Documents/in/Ultrasound?f_ri=285668","nofollow":true},{"id":78753,"name":"Differential scanning calorimetry","url":"https://www.academia.edu/Documents/in/Differential_scanning_calorimetry?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":473797,"name":"Microstructures","url":"https://www.academia.edu/Documents/in/Microstructures?f_ri=285668","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":910336,"name":"Food Hydrocolloids","url":"https://www.academia.edu/Documents/in/Food_Hydrocolloids?f_ri=285668"},{"id":1001094,"name":"Material Properties","url":"https://www.academia.edu/Documents/in/Material_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_16697065" data-work_id="16697065" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/16697065/Effect_of_pentosan_addition_on_dough_rheological_properties">Effect of pentosan addition on dough rheological properties</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this paper a complete rheological characterisation of bread dough added with water-solvable pentosans is showed. In the literature several works are available showing the chemical and physical effect of pentosan addition but it is... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16697065" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this paper a complete rheological characterisation of bread dough added with water-solvable pentosans is showed. In the literature several works are available showing the chemical and physical effect of pentosan addition but it is still matter of discussion of their effect on the mechanical properties of dough. Therefore, the main objective is to further study this point, evaluating the effect of pentosans on the rheological properties of dough, using fundamental measurements and rheological modelling. Small amplitude oscillations at different temperatures were performed to evaluate material properties and stress relaxation tests, either within or out of the linear range, were used to investigate the effect of large deformations on material structure. Results showed that the effect of the addition is variable, depending on the amount, type of pentosans and deformation amplitude. The obtained results, together with rheological modelling, allow either to design dough having controlled properties during critical manufacturing steps (e.g. leavening or baking) or to reduce mechanical properties variability as effect of natural variation in flour characteristics.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16697065" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="56367d4cd4e9b47170ac73db3e939167" rel="nofollow" data-download="{"attachment_id":42414494,"asset_id":16697065,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42414494/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="36078288" href="https://unical-it.academia.edu/DomenicoGabriele">Domenico Gabriele</a><script data-card-contents-for-user="36078288" type="text/json">{"id":36078288,"first_name":"Domenico","last_name":"Gabriele","domain_name":"unical-it","page_name":"DomenicoGabriele","display_name":"Domenico Gabriele","profile_url":"https://unical-it.academia.edu/DomenicoGabriele?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_16697065 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="16697065"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 16697065, container: ".js-paper-rank-work_16697065", }); 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$(".js-view-count[data-work-id=16697065]").text(description); $(".js-view-count-work_16697065").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_16697065").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="16697065"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="61103" rel="nofollow" href="https://www.academia.edu/Documents/in/Stress_relaxation">Stress relaxation</a>, <script data-card-contents-for-ri="61103" type="text/json">{"id":61103,"name":"Stress relaxation","url":"https://www.academia.edu/Documents/in/Stress_relaxation?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="174781" rel="nofollow" href="https://www.academia.edu/Documents/in/Oscillations">Oscillations</a><script data-card-contents-for-ri="174781" type="text/json">{"id":174781,"name":"Oscillations","url":"https://www.academia.edu/Documents/in/Oscillations?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=16697065]'), work: {"id":16697065,"title":"Effect of pentosan addition on dough rheological properties","created_at":"2015-10-12T07:06:17.248-07:00","url":"https://www.academia.edu/16697065/Effect_of_pentosan_addition_on_dough_rheological_properties?f_ri=285668","dom_id":"work_16697065","summary":"In this paper a complete rheological characterisation of bread dough added with water-solvable pentosans is showed. In the literature several works are available showing the chemical and physical effect of pentosan addition but it is still matter of discussion of their effect on the mechanical properties of dough. Therefore, the main objective is to further study this point, evaluating the effect of pentosans on the rheological properties of dough, using fundamental measurements and rheological modelling. Small amplitude oscillations at different temperatures were performed to evaluate material properties and stress relaxation tests, either within or out of the linear range, were used to investigate the effect of large deformations on material structure. Results showed that the effect of the addition is variable, depending on the amount, type of pentosans and deformation amplitude. The obtained results, together with rheological modelling, allow either to design dough having controlled properties during critical manufacturing steps (e.g. leavening or baking) or to reduce mechanical properties variability as effect of natural variation in flour characteristics.","downloadable_attachments":[{"id":42414494,"asset_id":16697065,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":36078288,"first_name":"Domenico","last_name":"Gabriele","domain_name":"unical-it","page_name":"DomenicoGabriele","display_name":"Domenico Gabriele","profile_url":"https://unical-it.academia.edu/DomenicoGabriele?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":61103,"name":"Stress relaxation","url":"https://www.academia.edu/Documents/in/Stress_relaxation?f_ri=285668","nofollow":true},{"id":174781,"name":"Oscillations","url":"https://www.academia.edu/Documents/in/Oscillations?f_ri=285668","nofollow":true},{"id":174932,"name":"Large Deformation Mechanics","url":"https://www.academia.edu/Documents/in/Large_Deformation_Mechanics?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":537813,"name":"Natural Variation","url":"https://www.academia.edu/Documents/in/Natural_Variation?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":1001094,"name":"Material Properties","url":"https://www.academia.edu/Documents/in/Material_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68950216" data-work_id="68950216" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68950216/Antioxidant_capacity_and_rheological_textural_properties_of_ice_cream_produced_from_camel_s_milk_with_blueberry">Antioxidant capacity and rheological, textural properties of ice cream produced from camel’s milk with blueberry</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples were... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68950216" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Blueberry was added to ice cream samples produced from camel's milk at different <br />concentrations. The physicochemical, rheological, and sensory properties, total <br />phenolic content (TPC), and antioxidant capacity of samples were investigated. The <br />acidity and hardness values of the samples increased, but total solids, fat, protein, <br />pH, ash, overrun values, and complete meltdown time significantly decreased with <br />increasing concentration of blueberry. The L* and b* values decreased, while a* and <br />H° values increased due to the presence of natural colorants in blueberry. The viscosity <br />and consistency coefficient values of ice cream samples decreased depending on <br />the blueberry concentration, whereas TPC and antioxidant capacity increased. The <br />addition of blueberry did not have any affirmative or negative effect on the sensory <br />properties of samples except for appearance, color, and flavor scores. Consequently, <br />blueberry could be added to the ice cream produced using camel's milk at less than a <br />ratio of 10% to improve its nutritional properties.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68950216" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a5ecd89cf5306076b43550e13dc9bbd0" rel="nofollow" data-download="{"attachment_id":86188104,"asset_id":68950216,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/86188104/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="349292" href="https://gumushane.academia.edu/Bayram%C3%9CRKEK">Bayram ÜRKEK</a><script data-card-contents-for-user="349292" type="text/json">{"id":349292,"first_name":"Bayram","last_name":"ÜRKEK","domain_name":"gumushane","page_name":"BayramÜRKEK","display_name":"Bayram ÜRKEK","profile_url":"https://gumushane.academia.edu/Bayram%C3%9CRKEK?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_68950216 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68950216"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68950216, container: ".js-paper-rank-work_68950216", }); });</script></li><li class="js-percentile-work_68950216 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 68950216; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_68950216"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_68950216 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="68950216"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 68950216; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=68950216]").text(description); $(".js-view-count-work_68950216").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_68950216").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="68950216"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="84307" rel="nofollow" href="https://www.academia.edu/Documents/in/Ice_Cream">Ice Cream</a>, <script data-card-contents-for-ri="84307" type="text/json">{"id":84307,"name":"Ice Cream","url":"https://www.academia.edu/Documents/in/Ice_Cream?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="114349" rel="nofollow" href="https://www.academia.edu/Documents/in/Camel_Milk">Camel Milk</a>, <script data-card-contents-for-ri="114349" type="text/json">{"id":114349,"name":"Camel Milk","url":"https://www.academia.edu/Documents/in/Camel_Milk?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="290433" rel="nofollow" href="https://www.academia.edu/Documents/in/Antioxidant_Activity">Antioxidant Activity</a><script data-card-contents-for-ri="290433" type="text/json">{"id":290433,"name":"Antioxidant Activity","url":"https://www.academia.edu/Documents/in/Antioxidant_Activity?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68950216]'), work: {"id":68950216,"title":"Antioxidant capacity and rheological, textural properties of ice cream produced from camel’s milk with blueberry","created_at":"2022-01-21T00:57:17.191-08:00","url":"https://www.academia.edu/68950216/Antioxidant_capacity_and_rheological_textural_properties_of_ice_cream_produced_from_camel_s_milk_with_blueberry?f_ri=285668","dom_id":"work_68950216","summary":"Blueberry was added to ice cream samples produced from camel's milk at different\r\nconcentrations. The physicochemical, rheological, and sensory properties, total\r\nphenolic content (TPC), and antioxidant capacity of samples were investigated. The\r\nacidity and hardness values of the samples increased, but total solids, fat, protein,\r\npH, ash, overrun values, and complete meltdown time significantly decreased with\r\nincreasing concentration of blueberry. The L* and b* values decreased, while a* and\r\nH° values increased due to the presence of natural colorants in blueberry. The viscosity\r\nand consistency coefficient values of ice cream samples decreased depending on\r\nthe blueberry concentration, whereas TPC and antioxidant capacity increased. The\r\naddition of blueberry did not have any affirmative or negative effect on the sensory\r\nproperties of samples except for appearance, color, and flavor scores. Consequently,\r\nblueberry could be added to the ice cream produced using camel's milk at less than a\r\nratio of 10% to improve its nutritional properties.","downloadable_attachments":[{"id":86188104,"asset_id":68950216,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":349292,"first_name":"Bayram","last_name":"ÜRKEK","domain_name":"gumushane","page_name":"BayramÜRKEK","display_name":"Bayram ÜRKEK","profile_url":"https://gumushane.academia.edu/Bayram%C3%9CRKEK?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":84307,"name":"Ice Cream","url":"https://www.academia.edu/Documents/in/Ice_Cream?f_ri=285668","nofollow":true},{"id":114349,"name":"Camel Milk","url":"https://www.academia.edu/Documents/in/Camel_Milk?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":290433,"name":"Antioxidant Activity","url":"https://www.academia.edu/Documents/in/Antioxidant_Activity?f_ri=285668","nofollow":true},{"id":507137,"name":"Blueberry","url":"https://www.academia.edu/Documents/in/Blueberry?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":593593,"name":"Food Processing and Preservation","url":"https://www.academia.edu/Documents/in/Food_Processing_and_Preservation?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_36217761 coauthored" data-work_id="36217761" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/36217761/Viscoelastic_physical_and_bio_degradable_properties_of_dermal_scaffolds_and_related_cell_behaviour">Viscoelastic, physical, and bio-degradable properties of dermal scaffolds and related cell behaviour</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Dermal scaffolds promote healing of debilitating skin injuries caused by burns and chronic skin conditions. Currently available products present disadvantages and therefore, there is still a clinical need for developing new dermal... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_36217761" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Dermal scaffolds promote healing of debilitating skin injuries caused by burns and chronic skin conditions. Currently available products present disadvantages and therefore, there is still a clinical need for developing new dermal substitutes. This study aimed at comparing the viscoelastic,<br />physical and bio-degradable properties of two dermal scaffolds, the collagen-based and clinically well established Integra® and a novel fibrin-based dermal scaffold developed at our laboratory called Smart Matrix®, to further evaluate our previous published findings that suggested a higher influx of cells, reduced wound contraction and less scarring for Smart Matrix® when used in vivo. Rheological results showed that Integra® (G′ = 313.74 kPa) is mechanically stronger than Smart Matrix® (G′ = 8.26 kPa), due to the presence of the silicone backing layer in Integra®. Micro-pores were observed on both dermal scaffolds, although nano-pores as well as densely packed nanofibres<br />were only observed for Smart Matrix®. Average surface roughness was higher for Smart Matrix® (Sa = 114.776 nm) than for Integra® (Sa = 75.565 nm). Both scaffolds possess a highly porous structure (80–90%) and display a range of pore micro-sizes that represent the actual in vivo<br />scenario. In vitro proteolytic bio-degradation suggested that Smart Matrix® would degrade faster upon implantation in vivo than Integra®. For both scaffolds, the enzymatic digestion occurs via bulk degradation. These observed differences could affect cell behaviour on both scaffolds. Our results suggest that fine-tuning of scaffolds’ viscoelastic, physical and bio-degradable properties can maximise cell behaviour in terms of attachment, proliferation and infiltration, which are essential for<br />tissue repair.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/36217761" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="3ea0b212b6c991b94f17f6eafcabe64d" rel="nofollow" data-download="{"attachment_id":56120440,"asset_id":36217761,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/56120440/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="79184270" href="https://independent.academia.edu/NimeshaPatel">Nimesha Patel</a><script data-card-contents-for-user="79184270" type="text/json">{"id":79184270,"first_name":"Nimesha","last_name":"Patel","domain_name":"independent","page_name":"NimeshaPatel","display_name":"Nimesha Patel","profile_url":"https://independent.academia.edu/NimeshaPatel?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-36217761">+1</span><div class="hidden js-additional-users-36217761"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://ucl.academia.edu/VaibhavSharma">Vaibhav Sharma</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-36217761'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-36217761').html(); } } new HoverPopover(popoverSettings); })();</script></li><li class="js-paper-rank-work_36217761 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="36217761"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 36217761, container: ".js-paper-rank-work_36217761", }); });</script></li><li class="js-percentile-work_36217761 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 36217761; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_36217761"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_36217761 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="36217761"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36217761; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=36217761]").text(description); $(".js-view-count-work_36217761").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_36217761").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="36217761"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="2699" rel="nofollow" href="https://www.academia.edu/Documents/in/Tissue_Engineering">Tissue Engineering</a>, <script data-card-contents-for-ri="2699" type="text/json">{"id":2699,"name":"Tissue Engineering","url":"https://www.academia.edu/Documents/in/Tissue_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="33296" rel="nofollow" href="https://www.academia.edu/Documents/in/Surface_Roughness">Surface Roughness</a>, <script data-card-contents-for-ri="33296" type="text/json">{"id":33296,"name":"Surface Roughness","url":"https://www.academia.edu/Documents/in/Surface_Roughness?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="298206" rel="nofollow" href="https://www.academia.edu/Documents/in/Biomaterials_and_tissue_engineering_scaffolds">Biomaterials and tissue engineering scaffolds</a><script data-card-contents-for-ri="298206" type="text/json">{"id":298206,"name":"Biomaterials and tissue engineering scaffolds","url":"https://www.academia.edu/Documents/in/Biomaterials_and_tissue_engineering_scaffolds?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=36217761]'), work: {"id":36217761,"title":"Viscoelastic, physical, and bio-degradable properties of dermal\r\nscaffolds and related cell behaviour","created_at":"2018-03-21T04:46:21.556-07:00","url":"https://www.academia.edu/36217761/Viscoelastic_physical_and_bio_degradable_properties_of_dermal_scaffolds_and_related_cell_behaviour?f_ri=285668","dom_id":"work_36217761","summary":"Dermal scaffolds promote healing of debilitating skin injuries caused by burns and chronic skin conditions. Currently available products present disadvantages and therefore, there is still a clinical need for developing new dermal substitutes. This study aimed at comparing the viscoelastic,\nphysical and bio-degradable properties of two dermal scaffolds, the collagen-based and clinically well established Integra® and a novel fibrin-based dermal scaffold developed at our laboratory called Smart Matrix®, to further evaluate our previous published findings that suggested a higher influx of cells, reduced wound contraction and less scarring for Smart Matrix® when used in vivo. Rheological results showed that Integra® (G′ = 313.74 kPa) is mechanically stronger than Smart Matrix® (G′ = 8.26 kPa), due to the presence of the silicone backing layer in Integra®. Micro-pores were observed on both dermal scaffolds, although nano-pores as well as densely packed nanofibres\nwere only observed for Smart Matrix®. Average surface roughness was higher for Smart Matrix® (Sa = 114.776 nm) than for Integra® (Sa = 75.565 nm). Both scaffolds possess a highly porous structure (80–90%) and display a range of pore micro-sizes that represent the actual in vivo\nscenario. In vitro proteolytic bio-degradation suggested that Smart Matrix® would degrade faster upon implantation in vivo than Integra®. For both scaffolds, the enzymatic digestion occurs via bulk degradation. These observed differences could affect cell behaviour on both scaffolds. Our results suggest that fine-tuning of scaffolds’ viscoelastic, physical and bio-degradable properties can maximise cell behaviour in terms of attachment, proliferation and infiltration, which are essential for\ntissue repair.","downloadable_attachments":[{"id":56120440,"asset_id":36217761,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":79184270,"first_name":"Nimesha","last_name":"Patel","domain_name":"independent","page_name":"NimeshaPatel","display_name":"Nimesha Patel","profile_url":"https://independent.academia.edu/NimeshaPatel?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":35642560,"first_name":"Vaibhav","last_name":"Sharma","domain_name":"ucl","page_name":"VaibhavSharma","display_name":"Vaibhav Sharma","profile_url":"https://ucl.academia.edu/VaibhavSharma?f_ri=285668","photo":"https://0.academia-photos.com/35642560/19322007/19244736/s65_vaibhav.sharma.jpg"}],"research_interests":[{"id":2699,"name":"Tissue Engineering","url":"https://www.academia.edu/Documents/in/Tissue_Engineering?f_ri=285668","nofollow":true},{"id":33296,"name":"Surface Roughness","url":"https://www.academia.edu/Documents/in/Surface_Roughness?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":298206,"name":"Biomaterials and tissue engineering scaffolds","url":"https://www.academia.edu/Documents/in/Biomaterials_and_tissue_engineering_scaffolds?f_ri=285668","nofollow":true},{"id":726355,"name":"Porosity-Permeability Correlation","url":"https://www.academia.edu/Documents/in/Porosity-Permeability_Correlation?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_32714885" data-work_id="32714885" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/32714885/Role_of_fumed_silica_on_ion_conduction_and_rheology_in_nanocomposite_polymeric_electrolytes">Role of fumed silica on ion conduction and rheology in nanocomposite polymeric electrolytes</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The electrochemical, rheological, calorimetric, spectroscopic and morphological investigations have been used to examine poly(methyl methacrylate), PMMA based electrolytes dispersed with nano-sized fumed silica (SiO 2 ). The observed... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_32714885" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The electrochemical, rheological, calorimetric, spectroscopic and morphological investigations have been used to examine poly(methyl methacrylate), PMMA based electrolytes dispersed with nano-sized fumed silica (SiO 2 ). The observed ionic conductivity was one of the highest and is of the order wmS/cm at ambient temperature which was studied as a function of concentration of fumed silica nano-particles. It was further found that the fumed silica acted as a passive filler and played a predominant role in controlling the rheological properties while ion transport properties were least effected. The differential calorimetry studies revealed single glass transition temperature pointing towards homogeneous nature of the composite polymeric electrolytes (CPEs). At an optimum concentration of fumed silica (2 wt%) the observed maximum conductivity and morphology was attributed to the presence of a strong network structure, while at a higher concentration the elastic behavior was more pronounced which impeded ion transport. This contention was supported by spectroscopic data. q .in (S.A. Agnihotry).</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/32714885" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="fc0905414dc48f53350bb50b9189e9ed" rel="nofollow" data-download="{"attachment_id":52876088,"asset_id":32714885,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/52876088/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="264802" href="https://jmi.academia.edu/SharifAhmad">Sharif Ahmad</a><script data-card-contents-for-user="264802" type="text/json">{"id":264802,"first_name":"Sharif","last_name":"Ahmad","domain_name":"jmi","page_name":"SharifAhmad","display_name":"Sharif Ahmad","profile_url":"https://jmi.academia.edu/SharifAhmad?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_32714885 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="32714885"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 32714885, container: ".js-paper-rank-work_32714885", }); 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The observed ionic conductivity was one of the highest and is of the order wmS/cm at ambient temperature which was studied as a function of concentration of fumed silica nano-particles. It was further found that the fumed silica acted as a passive filler and played a predominant role in controlling the rheological properties while ion transport properties were least effected. The differential calorimetry studies revealed single glass transition temperature pointing towards homogeneous nature of the composite polymeric electrolytes (CPEs). At an optimum concentration of fumed silica (2 wt%) the observed maximum conductivity and morphology was attributed to the presence of a strong network structure, while at a higher concentration the elastic behavior was more pronounced which impeded ion transport. This contention was supported by spectroscopic data. q .in (S.A. Agnihotry).","downloadable_attachments":[{"id":52876088,"asset_id":32714885,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":264802,"first_name":"Sharif","last_name":"Ahmad","domain_name":"jmi","page_name":"SharifAhmad","display_name":"Sharif Ahmad","profile_url":"https://jmi.academia.edu/SharifAhmad?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true},{"id":58527,"name":"Polymer","url":"https://www.academia.edu/Documents/in/Polymer?f_ri=285668","nofollow":true},{"id":98440,"name":"Silica","url":"https://www.academia.edu/Documents/in/Silica?f_ri=285668","nofollow":true},{"id":171569,"name":"Polymer Electrolyte","url":"https://www.academia.edu/Documents/in/Polymer_Electrolyte?f_ri=285668","nofollow":true},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":335228,"name":"Glass Transition Temperature","url":"https://www.academia.edu/Documents/in/Glass_Transition_Temperature?f_ri=285668"},{"id":366195,"name":"Ionic Conductivity","url":"https://www.academia.edu/Documents/in/Ionic_Conductivity?f_ri=285668"},{"id":477062,"name":"Ambient Temperature","url":"https://www.academia.edu/Documents/in/Ambient_Temperature?f_ri=285668"},{"id":607461,"name":"Network structure","url":"https://www.academia.edu/Documents/in/Network_structure?f_ri=285668"},{"id":815023,"name":"Ion Transport","url":"https://www.academia.edu/Documents/in/Ion_Transport?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_25217585" data-work_id="25217585" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/25217585/Enhancement_of_sweetness_intensity_in_gels_by_inhomogeneous_distribution_of_sucrose">Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Model systems consisting of layers of mixed agar/gelatin gel were used to investigate the effect of the spatial distribution of sucrose on perceived sweetness intensity. 2-Alternative forced choice tests were performed with consumers to... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_25217585" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Model systems consisting of layers of mixed agar/gelatin gel were used to investigate the effect of the spatial distribution of sucrose on perceived sweetness intensity. 2-Alternative forced choice tests were performed with consumers to compare the sweetness of layered samples with an inhomogeneous distribution of sucrose to the sweetness of a reference sample with a homogeneous distribution. All samples had the same overall sucrose concentration (10%) and similar mechanical and rheological properties. Inhomogeneous samples that had large concentration gradients of sucrose between layers were perceived sweeter than the homogeneous reference. No differences in sweetness were observed between the reference and samples with small concentration gradients of sucrose. Additionally, the position of the layers containing sucrose did not affect sweetness. Results showed that an inhomogeneous distribution of sucrose can be used to reduce sucrose content by 20% without a decrease in sweetness intensity.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/25217585" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d1bf3d66f6b92961cccf211ec9b5bea4" rel="nofollow" data-download="{"attachment_id":45720846,"asset_id":25217585,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45720846/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="48551356" href="https://independent.academia.edu/FVelde">Fred van de Velde</a><script data-card-contents-for-user="48551356" type="text/json">{"id":48551356,"first_name":"Fred van de","last_name":"Velde","domain_name":"independent","page_name":"FVelde","display_name":"Fred van de Velde","profile_url":"https://independent.academia.edu/FVelde?f_ri=285668","photo":"https://0.academia-photos.com/48551356/12811327/14226329/s65_fred_van_de.velde.jpg"}</script></span></span></li><li class="js-paper-rank-work_25217585 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="25217585"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 25217585, container: ".js-paper-rank-work_25217585", }); 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All samples had the same overall sucrose concentration (10%) and similar mechanical and rheological properties. Inhomogeneous samples that had large concentration gradients of sucrose between layers were perceived sweeter than the homogeneous reference. No differences in sweetness were observed between the reference and samples with small concentration gradients of sucrose. Additionally, the position of the layers containing sucrose did not affect sweetness. Results showed that an inhomogeneous distribution of sucrose can be used to reduce sucrose content by 20% without a decrease in sweetness intensity.","downloadable_attachments":[{"id":45720846,"asset_id":25217585,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":48551356,"first_name":"Fred van de","last_name":"Velde","domain_name":"independent","page_name":"FVelde","display_name":"Fred van de Velde","profile_url":"https://independent.academia.edu/FVelde?f_ri=285668","photo":"https://0.academia-photos.com/48551356/12811327/14226329/s65_fred_van_de.velde.jpg"}],"research_interests":[{"id":39,"name":"Marketing","url":"https://www.academia.edu/Documents/in/Marketing?f_ri=285668","nofollow":true},{"id":98508,"name":"Food Quality","url":"https://www.academia.edu/Documents/in/Food_Quality?f_ri=285668","nofollow":true},{"id":236377,"name":"Spatial Distribution","url":"https://www.academia.edu/Documents/in/Spatial_Distribution?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":434746,"name":"Model System","url":"https://www.academia.edu/Documents/in/Model_System?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_17466515 coauthored" data-work_id="17466515" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/17466515/Rheological_behaviour_of_hydraulic_lime_based_mortars">Rheological behaviour of hydraulic lime-based mortars</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest">The rheological behaviour of fresh mortars is a key characteristic since it determines the material workability, having as well a great influence on the hardened product final characteristics.</div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/17466515" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="10e25475a9ab3392eaea73358c216c73" rel="nofollow" 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href="https://www.academia.edu/Documents/in/Air_Entrainment">Air Entrainment</a>, <script data-card-contents-for-ri="656376" type="text/json">{"id":656376,"name":"Air Entrainment","url":"https://www.academia.edu/Documents/in/Air_Entrainment?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="789709" rel="nofollow" href="https://www.academia.edu/Documents/in/Yield_stress">Yield stress</a><script data-card-contents-for-ri="789709" type="text/json">{"id":789709,"name":"Yield stress","url":"https://www.academia.edu/Documents/in/Yield_stress?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=17466515]'), work: {"id":17466515,"title":"Rheological behaviour of hydraulic lime-based 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Labrincha","profile_url":"https://aveiro.academia.edu/Jo%C3%A3oLabrincha?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":656376,"name":"Air Entrainment","url":"https://www.academia.edu/Documents/in/Air_Entrainment?f_ri=285668","nofollow":true},{"id":789709,"name":"Yield stress","url":"https://www.academia.edu/Documents/in/Yield_stress?f_ri=285668","nofollow":true},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_12777650 coauthored" data-work_id="12777650" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/12777650/Rheological_properties_of_selected_gum_solutions">Rheological properties of selected gum solutions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Gums are integral ingredients in fluid foods used for controlling viscosity and mouthfeel. Advances in rheological instrumentations permits enhanced evaluations of the viscoelastic properties of fluids. Rheological properties of twelve... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_12777650" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Gums are integral ingredients in fluid foods used for controlling viscosity and mouthfeel. Advances in rheological instrumentations permits enhanced evaluations of the viscoelastic properties of fluids. Rheological properties of twelve gum solutions were investigated at concentrations of 0.05%, 0.1%, and 0.5%. The viscous (g 00 ) and elastic (g 00 ) components of the complex viscosity g * , elastic yield stress, and tan d were measured as functions of oscillatory shear. Konjac exhibited the highest g 0 and g 00 components among all gums at 0.5% and 50 s À1 . Gum Arabic, methylcellulose and pectin, exhibited the least g 0 and no g 00 component under the same conditions. Konjac exhibited greatest elastic yield stress, whereas microcrystallinecellulose had the least. Modeling results showed that rheological properties of CMC were characterized by an exponential relationship, whereas riota-carrageenan and xanthan were described by a power type relationship. A substantial increase in tan d was observed for most 0.5% gums solutions at shear rates beyond 10 s À1 , indicating a shift from a visco-elastic regime to a purely viscous one. For gums that showed substantial viscoelasticity, peak tan d values ranged from 5.7 to 68.3.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/12777650" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="74fc946c09d6158fe7fc0ef78f7cfaa0" rel="nofollow" data-download="{"attachment_id":45940249,"asset_id":12777650,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45940249/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="31835490" href="https://ksu.academia.edu/FadiAramouni">Fadi Aramouni</a><script data-card-contents-for-user="31835490" type="text/json">{"id":31835490,"first_name":"Fadi","last_name":"Aramouni","domain_name":"ksu","page_name":"FadiAramouni","display_name":"Fadi Aramouni","profile_url":"https://ksu.academia.edu/FadiAramouni?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-12777650">+1</span><div class="hidden js-additional-users-12777650"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/ThomasHerald">Thomas Herald</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-12777650'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-12777650').html(); 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Advances in rheological instrumentations permits enhanced evaluations of the viscoelastic properties of fluids. Rheological properties of twelve gum solutions were investigated at concentrations of 0.05%, 0.1%, and 0.5%. The viscous (g 00 ) and elastic (g 00 ) components of the complex viscosity g * , elastic yield stress, and tan d were measured as functions of oscillatory shear. Konjac exhibited the highest g 0 and g 00 components among all gums at 0.5% and 50 s À1 . Gum Arabic, methylcellulose and pectin, exhibited the least g 0 and no g 00 component under the same conditions. Konjac exhibited greatest elastic yield stress, whereas microcrystallinecellulose had the least. Modeling results showed that rheological properties of CMC were characterized by an exponential relationship, whereas riota-carrageenan and xanthan were described by a power type relationship. A substantial increase in tan d was observed for most 0.5% gums solutions at shear rates beyond 10 s À1 , indicating a shift from a visco-elastic regime to a purely viscous one. For gums that showed substantial viscoelasticity, peak tan d values ranged from 5.7 to 68.3.","downloadable_attachments":[{"id":45940249,"asset_id":12777650,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":31835490,"first_name":"Fadi","last_name":"Aramouni","domain_name":"ksu","page_name":"FadiAramouni","display_name":"Fadi Aramouni","profile_url":"https://ksu.academia.edu/FadiAramouni?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":31898842,"first_name":"Thomas","last_name":"Herald","domain_name":"independent","page_name":"ThomasHerald","display_name":"Thomas Herald","profile_url":"https://independent.academia.edu/ThomasHerald?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":48904,"name":"Elasticity","url":"https://www.academia.edu/Documents/in/Elasticity?f_ri=285668","nofollow":true},{"id":109384,"name":"Viscosity","url":"https://www.academia.edu/Documents/in/Viscosity?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":286637,"name":"Hydrocolloids","url":"https://www.academia.edu/Documents/in/Hydrocolloids?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":789709,"name":"Yield stress","url":"https://www.academia.edu/Documents/in/Yield_stress?f_ri=285668"},{"id":1991776,"name":"Viscoelastic Properties","url":"https://www.academia.edu/Documents/in/Viscoelastic_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_63078603" data-work_id="63078603" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/63078603/Extrusion_of_Wheat_Gluten_Plasticized_with_Glycerol_Influence_of_Process_Conditions_on_Flow_Behavior_Rheological_Properties_and_Molecular_Size_Distribution">Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Cereal Chem. 76(3):361-370 Gluten-glycerol dough was extruded under a variety of processing conditions using a corotating self-wiping twin-screw extruder. Influence of feed rate, screw speed, and barrel temperature on processing... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_63078603" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Cereal Chem. 76(3):361-370 Gluten-glycerol dough was extruded under a variety of processing conditions using a corotating self-wiping twin-screw extruder. Influence of feed rate, screw speed, and barrel temperature on processing parameters (die pressure, product temperature, residence time, specific energy) were examined. Use of flow modeling was successful for describing the evolution of the main flow parameters during processing. Rheological properties of extruded samples exhibited network-like behavior and were characterized and modeled by Cole-Cole distributions. Changes in molecular sizes of proteins during extrusion were measured by chromatography and appeared to be correlated to molecular size between network strands, as derived from the rheological properties of the materials obtained. Depending on operating conditions, extrudates presented very different surface aspects, ranging from very smooth-surfaced extrudates with high swell to completely broken extrudates. The results indicated that extrudate breakup was caused by increasing network density, and some gliadins may have acted as cross-linking agents. Increasing network density resulted in decreasing mobility of polymeric chains, and "protein melt" may no longer have been able to support the strain experienced during extrusion through the die. Increasing network density was reflected in increased plateau modulus and molecular size of protein aggregates. Increasing network structure appeared to be induced by the severity of the thermomechanical treatment, as indicated by specific mechanical energy input and maximum temperature reached.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/63078603" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ac214df116aa9c10f121684b18b32978" rel="nofollow" data-download="{"attachment_id":75624411,"asset_id":63078603,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/75624411/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="38107508" href="https://independent.academia.edu/AndreasRedl">Andreas Redl</a><script data-card-contents-for-user="38107508" type="text/json">{"id":38107508,"first_name":"Andreas","last_name":"Redl","domain_name":"independent","page_name":"AndreasRedl","display_name":"Andreas Redl","profile_url":"https://independent.academia.edu/AndreasRedl?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_63078603 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="63078603"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 63078603, container: ".js-paper-rank-work_63078603", }); });</script></li><li class="js-percentile-work_63078603 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63078603; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_63078603"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_63078603 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="63078603"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63078603; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63078603]").text(description); $(".js-view-count-work_63078603").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_63078603").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="63078603"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="524" rel="nofollow" href="https://www.academia.edu/Documents/in/Analytical_Chemistry">Analytical Chemistry</a>, <script data-card-contents-for-ri="524" type="text/json">{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="143874" rel="nofollow" href="https://www.academia.edu/Documents/in/Protein_Aggregation">Protein Aggregation</a>, <script data-card-contents-for-ri="143874" type="text/json">{"id":143874,"name":"Protein Aggregation","url":"https://www.academia.edu/Documents/in/Protein_Aggregation?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="391216" rel="nofollow" href="https://www.academia.edu/Documents/in/Size_Distribution">Size Distribution</a><script data-card-contents-for-ri="391216" type="text/json">{"id":391216,"name":"Size Distribution","url":"https://www.academia.edu/Documents/in/Size_Distribution?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=63078603]'), work: {"id":63078603,"title":"Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution","created_at":"2021-12-03T01:43:55.214-08:00","url":"https://www.academia.edu/63078603/Extrusion_of_Wheat_Gluten_Plasticized_with_Glycerol_Influence_of_Process_Conditions_on_Flow_Behavior_Rheological_Properties_and_Molecular_Size_Distribution?f_ri=285668","dom_id":"work_63078603","summary":"Cereal Chem. 76(3):361-370 Gluten-glycerol dough was extruded under a variety of processing conditions using a corotating self-wiping twin-screw extruder. Influence of feed rate, screw speed, and barrel temperature on processing parameters (die pressure, product temperature, residence time, specific energy) were examined. Use of flow modeling was successful for describing the evolution of the main flow parameters during processing. Rheological properties of extruded samples exhibited network-like behavior and were characterized and modeled by Cole-Cole distributions. Changes in molecular sizes of proteins during extrusion were measured by chromatography and appeared to be correlated to molecular size between network strands, as derived from the rheological properties of the materials obtained. Depending on operating conditions, extrudates presented very different surface aspects, ranging from very smooth-surfaced extrudates with high swell to completely broken extrudates. The results indicated that extrudate breakup was caused by increasing network density, and some gliadins may have acted as cross-linking agents. Increasing network density resulted in decreasing mobility of polymeric chains, and \"protein melt\" may no longer have been able to support the strain experienced during extrusion through the die. Increasing network density was reflected in increased plateau modulus and molecular size of protein aggregates. Increasing network structure appeared to be induced by the severity of the thermomechanical treatment, as indicated by specific mechanical energy input and maximum temperature reached.","downloadable_attachments":[{"id":75624411,"asset_id":63078603,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":38107508,"first_name":"Andreas","last_name":"Redl","domain_name":"independent","page_name":"AndreasRedl","display_name":"Andreas Redl","profile_url":"https://independent.academia.edu/AndreasRedl?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=285668","nofollow":true},{"id":143874,"name":"Protein Aggregation","url":"https://www.academia.edu/Documents/in/Protein_Aggregation?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":391216,"name":"Size Distribution","url":"https://www.academia.edu/Documents/in/Size_Distribution?f_ri=285668","nofollow":true},{"id":455311,"name":"Cereal Chemistry","url":"https://www.academia.edu/Documents/in/Cereal_Chemistry?f_ri=285668"},{"id":477865,"name":"Operant Conditioning","url":"https://www.academia.edu/Documents/in/Operant_Conditioning?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":607461,"name":"Network structure","url":"https://www.academia.edu/Documents/in/Network_structure?f_ri=285668"},{"id":973996,"name":"Process Parameters","url":"https://www.academia.edu/Documents/in/Process_Parameters?f_ri=285668"},{"id":984993,"name":"Residence Time","url":"https://www.academia.edu/Documents/in/Residence_Time?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_25371015" data-work_id="25371015" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/25371015/Influence_of_chain_architecture_on_phase_behaviour_of_styrene_styrene_butadiene_styrene_triblock_copolymers_and_their_binary_blends">Influence of chain architecture on phase behaviour of styrene-(styrene/butadiene)-styrene triblock copolymers and their binary blends</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The phase behaviour of symmetric (LN4) and asymmetric (LN3) triblock copolymers based on styrene-b-(styrene-co-butadiene)-b-styrene (S-SB-S) and their blends have been studied using transmission electron microscopy (TEM) and small-angle... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_25371015" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The phase behaviour of symmetric (LN4) and asymmetric (LN3) triblock copolymers based on styrene-b-(styrene-co-butadiene)-b-styrene (S-SB-S) and their blends have been studied using transmission electron microscopy (TEM) and small-angle X-ray scattering (SAXS) and were correlated with rheological properties. A direct control over the final morphology and segregation strength for the block copolymer blends was achieved by blending of LN3 and LN4. The interaction parameter (v) for LN4 is extracted by fitting the SAXS patterns at temperatures well above the ODT in consistency with Leibler mean-field structure-function for ABA triblock copolymers. A weak temperature dependency of v has been observed which revealed that the phase behaviour in LN4 is mainly controlled by the entropic term. In the low frequency regime a non-terminal flow behaviour was observed in LN3 revealing the persistence of ordered structure within the experimental temperature range whereas a terminal flow behaviour with composition fluctuation was observed in LN4. G 0 vs. G 00 plots indicated a solid-like elastic melt behaviour for LN3 whereas presence of ODT over a broad temperature range was observed for LN4. ODT is observed to increase non-linearly with increase in LN3 content in the blends. ODT behaviour of the blends further reveals that the blends shift from weak-segregation to intermediate-segregation strength with the increase in LN3 content. The improvement in the state of ordering along with the change in morphology with the increase of LN3 content is attributed to co-surfactant effect between the PS end-blocks of LN3 and LN4 inside PS-rich phase.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/25371015" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="60fe12491395ceea1252d2369bedeef2" rel="nofollow" data-download="{"attachment_id":45672964,"asset_id":25371015,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45672964/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32285641" href="https://tu-dresden.academia.edu/JensuweSommer">Jens-uwe Sommer</a><script data-card-contents-for-user="32285641" type="text/json">{"id":32285641,"first_name":"Jens-uwe","last_name":"Sommer","domain_name":"tu-dresden","page_name":"JensuweSommer","display_name":"Jens-uwe Sommer","profile_url":"https://tu-dresden.academia.edu/JensuweSommer?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_25371015 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="25371015"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 25371015, container: ".js-paper-rank-work_25371015", }); });</script></li><li class="js-percentile-work_25371015 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 25371015; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_25371015"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_25371015 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="25371015"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 25371015; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=25371015]").text(description); $(".js-view-count-work_25371015").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_25371015").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="25371015"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="56" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Engineering">Materials Engineering</a>, <script data-card-contents-for-ri="56" type="text/json">{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7598" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheology">Rheology</a>, <script data-card-contents-for-ri="7598" type="text/json">{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="10636" rel="nofollow" href="https://www.academia.edu/Documents/in/Small_Angle_X_Ray_Scattering">Small Angle X Ray Scattering</a><script data-card-contents-for-ri="10636" type="text/json">{"id":10636,"name":"Small Angle X Ray Scattering","url":"https://www.academia.edu/Documents/in/Small_Angle_X_Ray_Scattering?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=25371015]'), work: {"id":25371015,"title":"Influence of chain architecture on phase behaviour of styrene-(styrene/butadiene)-styrene triblock copolymers and their binary blends","created_at":"2016-05-16T13:26:30.248-07:00","url":"https://www.academia.edu/25371015/Influence_of_chain_architecture_on_phase_behaviour_of_styrene_styrene_butadiene_styrene_triblock_copolymers_and_their_binary_blends?f_ri=285668","dom_id":"work_25371015","summary":"The phase behaviour of symmetric (LN4) and asymmetric (LN3) triblock copolymers based on styrene-b-(styrene-co-butadiene)-b-styrene (S-SB-S) and their blends have been studied using transmission electron microscopy (TEM) and small-angle X-ray scattering (SAXS) and were correlated with rheological properties. A direct control over the final morphology and segregation strength for the block copolymer blends was achieved by blending of LN3 and LN4. The interaction parameter (v) for LN4 is extracted by fitting the SAXS patterns at temperatures well above the ODT in consistency with Leibler mean-field structure-function for ABA triblock copolymers. A weak temperature dependency of v has been observed which revealed that the phase behaviour in LN4 is mainly controlled by the entropic term. In the low frequency regime a non-terminal flow behaviour was observed in LN3 revealing the persistence of ordered structure within the experimental temperature range whereas a terminal flow behaviour with composition fluctuation was observed in LN4. G 0 vs. G 00 plots indicated a solid-like elastic melt behaviour for LN3 whereas presence of ODT over a broad temperature range was observed for LN4. ODT is observed to increase non-linearly with increase in LN3 content in the blends. ODT behaviour of the blends further reveals that the blends shift from weak-segregation to intermediate-segregation strength with the increase in LN3 content. The improvement in the state of ordering along with the change in morphology with the increase of LN3 content is attributed to co-surfactant effect between the PS end-blocks of LN3 and LN4 inside PS-rich phase.","downloadable_attachments":[{"id":45672964,"asset_id":25371015,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32285641,"first_name":"Jens-uwe","last_name":"Sommer","domain_name":"tu-dresden","page_name":"JensuweSommer","display_name":"Jens-uwe Sommer","profile_url":"https://tu-dresden.academia.edu/JensuweSommer?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true},{"id":10636,"name":"Small Angle X Ray Scattering","url":"https://www.academia.edu/Documents/in/Small_Angle_X_Ray_Scattering?f_ri=285668","nofollow":true},{"id":10866,"name":"Morphology","url":"https://www.academia.edu/Documents/in/Morphology?f_ri=285668"},{"id":14076,"name":"Transmission Electron Microscopy","url":"https://www.academia.edu/Documents/in/Transmission_Electron_Microscopy?f_ri=285668"},{"id":29657,"name":"Polymer Blends","url":"https://www.academia.edu/Documents/in/Polymer_Blends?f_ri=285668"},{"id":30372,"name":"Low Frequency","url":"https://www.academia.edu/Documents/in/Low_Frequency?f_ri=285668"},{"id":48319,"name":"Block Copolymer","url":"https://www.academia.edu/Documents/in/Block_Copolymer?f_ri=285668"},{"id":247487,"name":"Temperature Dependence","url":"https://www.academia.edu/Documents/in/Temperature_Dependence?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":1011864,"name":"Structure Function","url":"https://www.academia.edu/Documents/in/Structure_Function?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_27874682" data-work_id="27874682" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/27874682/Gelation_behavior_of_wheat_gluten_by_heat_treatment_followed_by_transglutaminase_cross_linking_reaction">Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Improvement in the functional properties of food proteins using microbial transglutaminase (TGase) has been the subject of recent studies in food field. However, changes in functional properties of wheat gluten as affected by... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_27874682" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Improvement in the functional properties of food proteins using microbial transglutaminase (TGase) has been the subject of recent studies in food field. However, changes in functional properties of wheat gluten as affected by cross-linking with TGase have not been well studied. Gelation of wheat gluten treated by TGase was investigated in this present study. Obvious decrease in the minimum concentration for gelation of the heated gluten (16%) was found compared with 22% of the original gluten. The surface lysine and glutamine residues of the gluten increased with heating, the formation of e-(g-glutamyl)lysyl cross-links increased markedly in the gelation of heated-gluten treated by TGase. Significant (Po0:05) improvements in rheological properties, waterholding capacity and texture properties of the TGase-induced gluten gels were observed, particularly, for gels of TGase-induced glutens treated by pre-heating. It indicated that TGase had significant (Po0:05) effect on gelation capacity and gel properties of wheat gluten proteins. r</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/27874682" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="bb75e0abcc9beb542dd6faa94d58b520" rel="nofollow" data-download="{"attachment_id":48159083,"asset_id":27874682,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48159083/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="52226794" href="https://independent.academia.edu/JinshuiWang">Jinshui Wang</a><script data-card-contents-for-user="52226794" type="text/json">{"id":52226794,"first_name":"Jinshui","last_name":"Wang","domain_name":"independent","page_name":"JinshuiWang","display_name":"Jinshui Wang","profile_url":"https://independent.academia.edu/JinshuiWang?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_27874682 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="27874682"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 27874682, container: ".js-paper-rank-work_27874682", }); });</script></li><li class="js-percentile-work_27874682 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 27874682; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_27874682"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_27874682 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="27874682"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 27874682; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=27874682]").text(description); $(".js-view-count-work_27874682").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_27874682").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="27874682"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="14925" rel="nofollow" href="https://www.academia.edu/Documents/in/Heat_Treatment">Heat Treatment</a>, <script data-card-contents-for-ri="14925" type="text/json">{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="48127" rel="nofollow" href="https://www.academia.edu/Documents/in/Concentration">Concentration</a>, <script data-card-contents-for-ri="48127" type="text/json">{"id":48127,"name":"Concentration","url":"https://www.academia.edu/Documents/in/Concentration?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="226081" rel="nofollow" href="https://www.academia.edu/Documents/in/Texture">Texture</a>, <script data-card-contents-for-ri="226081" type="text/json">{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=27874682]'), work: {"id":27874682,"title":"Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction","created_at":"2016-08-18T15:10:07.300-07:00","url":"https://www.academia.edu/27874682/Gelation_behavior_of_wheat_gluten_by_heat_treatment_followed_by_transglutaminase_cross_linking_reaction?f_ri=285668","dom_id":"work_27874682","summary":"Improvement in the functional properties of food proteins using microbial transglutaminase (TGase) has been the subject of recent studies in food field. However, changes in functional properties of wheat gluten as affected by cross-linking with TGase have not been well studied. Gelation of wheat gluten treated by TGase was investigated in this present study. Obvious decrease in the minimum concentration for gelation of the heated gluten (16%) was found compared with 22% of the original gluten. The surface lysine and glutamine residues of the gluten increased with heating, the formation of e-(g-glutamyl)lysyl cross-links increased markedly in the gelation of heated-gluten treated by TGase. Significant (Po0:05) improvements in rheological properties, waterholding capacity and texture properties of the TGase-induced gluten gels were observed, particularly, for gels of TGase-induced glutens treated by pre-heating. It indicated that TGase had significant (Po0:05) effect on gelation capacity and gel properties of wheat gluten proteins. r","downloadable_attachments":[{"id":48159083,"asset_id":27874682,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":52226794,"first_name":"Jinshui","last_name":"Wang","domain_name":"independent","page_name":"JinshuiWang","display_name":"Jinshui Wang","profile_url":"https://independent.academia.edu/JinshuiWang?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":14925,"name":"Heat Treatment","url":"https://www.academia.edu/Documents/in/Heat_Treatment?f_ri=285668","nofollow":true},{"id":48127,"name":"Concentration","url":"https://www.academia.edu/Documents/in/Concentration?f_ri=285668","nofollow":true},{"id":226081,"name":"Texture","url":"https://www.academia.edu/Documents/in/Texture?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":910336,"name":"Food Hydrocolloids","url":"https://www.academia.edu/Documents/in/Food_Hydrocolloids?f_ri=285668"},{"id":2045377,"name":"Functional Properties","url":"https://www.academia.edu/Documents/in/Functional_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_62874396" data-work_id="62874396" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/62874396/Characterization_of_impregnated_particles_via_powder_rheology">Characterization of impregnated particles via powder rheology</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This work presents a specific application of a new powder rheometer prototype, for the characterization of liquid-impregnated particles which are used in chemical engineering for gas treatment on fixed beds. This new type of rheological... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_62874396" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This work presents a specific application of a new powder rheometer prototype, for the characterization of liquid-impregnated particles which are used in chemical engineering for gas treatment on fixed beds. This new type of rheological characterization can provide useful information about the surface state of the particles and could contribute to the optimization of the impregnation process. The rheometer, consisting of a stress-imposed rheometer coupled with a vibrating cell, generates a Brownian-like motion at a macroscopic scale which makes the sample behave as a non-Newtonian condensed fluid, and allows rheological property measurements of powders which are very sensitive to changes on their surface. Their rheological behavior and its relationship with the impregnation ratio have been analyzed for several samples having different impregnation ratios, thanks to a free volume structural model taking into account the shear rate, the frictional stress, the granular pressure, the vibration frequency, the vibration energy, the free volume distribution and the mass of the samples. The resulting interpretation suggests a stepped kinetic of impregnation: first the liquid adsorbs on the surface of the silica matrix, then it fills progressively the pores, and finally it coats the outer surface of the particles.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/62874396" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ca6275b3e784a30f8c549c02a4fb93f4" rel="nofollow" data-download="{"attachment_id":75499828,"asset_id":62874396,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/75499828/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="47697938" href="https://independent.academia.edu/FavreEric">Eric Favre</a><script data-card-contents-for-user="47697938" type="text/json">{"id":47697938,"first_name":"Eric","last_name":"Favre","domain_name":"independent","page_name":"FavreEric","display_name":"Eric Favre","profile_url":"https://independent.academia.edu/FavreEric?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_62874396 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="62874396"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 62874396, container: ".js-paper-rank-work_62874396", }); 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$(".js-view-count[data-work-id=62874396]").text(description); $(".js-view-count-work_62874396").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_62874396").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="62874396"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">18</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="60" rel="nofollow" href="https://www.academia.edu/Documents/in/Mechanical_Engineering">Mechanical Engineering</a>, <script data-card-contents-for-ri="60" type="text/json">{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4987" rel="nofollow" href="https://www.academia.edu/Documents/in/Kinetics">Kinetics</a>, <script data-card-contents-for-ri="4987" type="text/json">{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="6177" rel="nofollow" href="https://www.academia.edu/Documents/in/Modeling">Modeling</a><script data-card-contents-for-ri="6177" type="text/json">{"id":6177,"name":"Modeling","url":"https://www.academia.edu/Documents/in/Modeling?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=62874396]'), work: {"id":62874396,"title":"Characterization of impregnated particles via powder rheology","created_at":"2021-12-01T09:03:56.926-08:00","url":"https://www.academia.edu/62874396/Characterization_of_impregnated_particles_via_powder_rheology?f_ri=285668","dom_id":"work_62874396","summary":"This work presents a specific application of a new powder rheometer prototype, for the characterization of liquid-impregnated particles which are used in chemical engineering for gas treatment on fixed beds. This new type of rheological characterization can provide useful information about the surface state of the particles and could contribute to the optimization of the impregnation process. The rheometer, consisting of a stress-imposed rheometer coupled with a vibrating cell, generates a Brownian-like motion at a macroscopic scale which makes the sample behave as a non-Newtonian condensed fluid, and allows rheological property measurements of powders which are very sensitive to changes on their surface. Their rheological behavior and its relationship with the impregnation ratio have been analyzed for several samples having different impregnation ratios, thanks to a free volume structural model taking into account the shear rate, the frictional stress, the granular pressure, the vibration frequency, the vibration energy, the free volume distribution and the mass of the samples. The resulting interpretation suggests a stepped kinetic of impregnation: first the liquid adsorbs on the surface of the silica matrix, then it fills progressively the pores, and finally it coats the outer surface of the particles.","downloadable_attachments":[{"id":75499828,"asset_id":62874396,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":47697938,"first_name":"Eric","last_name":"Favre","domain_name":"independent","page_name":"FavreEric","display_name":"Eric Favre","profile_url":"https://independent.academia.edu/FavreEric?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=285668","nofollow":true},{"id":6177,"name":"Modeling","url":"https://www.academia.edu/Documents/in/Modeling?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668"},{"id":23020,"name":"Powder technology","url":"https://www.academia.edu/Documents/in/Powder_technology?f_ri=285668"},{"id":23077,"name":"Vibration","url":"https://www.academia.edu/Documents/in/Vibration?f_ri=285668"},{"id":43981,"name":"Optimization","url":"https://www.academia.edu/Documents/in/Optimization?f_ri=285668"},{"id":90637,"name":"Porous Media","url":"https://www.academia.edu/Documents/in/Porous_Media?f_ri=285668"},{"id":98440,"name":"Silica","url":"https://www.academia.edu/Documents/in/Silica?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":390240,"name":"Powder","url":"https://www.academia.edu/Documents/in/Powder?f_ri=285668"},{"id":543801,"name":"Free volume","url":"https://www.academia.edu/Documents/in/Free_volume?f_ri=285668"},{"id":771600,"name":"Porous Medium","url":"https://www.academia.edu/Documents/in/Porous_Medium?f_ri=285668"},{"id":775583,"name":"Shear","url":"https://www.academia.edu/Documents/in/Shear?f_ri=285668"},{"id":1210844,"name":"Packed Bed","url":"https://www.academia.edu/Documents/in/Packed_Bed?f_ri=285668"},{"id":1643503,"name":"Structural model","url":"https://www.academia.edu/Documents/in/Structural_model?f_ri=285668"},{"id":3156091,"name":"Shear Rate","url":"https://www.academia.edu/Documents/in/Shear_Rate?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_3758487" data-work_id="3758487" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/3758487/A_Modified_Sourdough_Procedure_for_Non_Wheat_Bread_from_Maize_Meal">A Modified Sourdough Procedure for Non-Wheat Bread from Maize Meal</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study developed a procedure for the production of sour bread from 100% maize meal. The modified method combined sponge and dough methods in two mixing stages to form a batter rather than stiff dough. The baking quality of the maize... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_3758487" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study developed a procedure for the production of sour bread from 100% maize meal. The modified method combined sponge and dough methods in two mixing stages to form a batter rather than stiff dough. The baking quality of the maize meal was improved by using starter cultures of lactic acid bacteria selected from indigenous micro-flora of the maize meal. Lactobacillus plantarum lowered the pH of fermenting maize meal (3.1) more than other starters; Lactobacillus brevis produced the highest amount of diacetyl (180.8 mg) while Leuconostoc mesenteroides recorded the highest final viscosity value of 144.0 RVU. The sour maize bread fermented with a mixed culture of the three selected cultures had the best physical (weight 122 g, height 3.7 cm, crumb dry matter 69%) and sensory properties (taste and overall acceptability 4.8 on a five-point hedonic scale), which were significantly different (P ≤ 0.05) from bread samples produced with other test starters). The mixed cultures are recommended for sour maize bread production for good rheological properties, proper acidification, and acceptable flavor development.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/3758487" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="30b45cb6cabef48649e388eaab08baea" rel="nofollow" data-download="{"attachment_id":50144406,"asset_id":3758487,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/50144406/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="4614171" href="https://futa.academia.edu/MojisolaEdema">Mojisola Edema</a><script data-card-contents-for-user="4614171" type="text/json">{"id":4614171,"first_name":"Mojisola","last_name":"Edema","domain_name":"futa","page_name":"MojisolaEdema","display_name":"Mojisola Edema","profile_url":"https://futa.academia.edu/MojisolaEdema?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_3758487 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="3758487"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 3758487, container: ".js-paper-rank-work_3758487", }); });</script></li><li class="js-percentile-work_3758487 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 3758487; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_3758487"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_3758487 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="3758487"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 3758487; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=3758487]").text(description); $(".js-view-count-work_3758487").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_3758487").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="3758487"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="74144" rel="nofollow" href="https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria">Lactic Acid Bacteria</a>, <script data-card-contents-for-ri="74144" type="text/json">{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="84384" rel="nofollow" href="https://www.academia.edu/Documents/in/Maize">Maize</a>, <script data-card-contents-for-ri="84384" type="text/json">{"id":84384,"name":"Maize","url":"https://www.academia.edu/Documents/in/Maize?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="512940" rel="nofollow" href="https://www.academia.edu/Documents/in/Sensory_properties">Sensory properties</a><script data-card-contents-for-ri="512940" type="text/json">{"id":512940,"name":"Sensory properties","url":"https://www.academia.edu/Documents/in/Sensory_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=3758487]'), work: {"id":3758487,"title":"A Modified Sourdough Procedure for Non-Wheat Bread from Maize Meal","created_at":"2013-06-21T05:46:08.215-07:00","url":"https://www.academia.edu/3758487/A_Modified_Sourdough_Procedure_for_Non_Wheat_Bread_from_Maize_Meal?f_ri=285668","dom_id":"work_3758487","summary":"This study developed a procedure for the production of sour bread from 100% maize meal. The modified method combined sponge and dough methods in two mixing stages to form a batter rather than stiff dough. The baking quality of the maize meal was improved by using starter cultures of lactic acid bacteria selected from indigenous micro-flora of the maize meal. Lactobacillus plantarum lowered the pH of fermenting maize meal (3.1) more than other starters; Lactobacillus brevis produced the highest amount of diacetyl (180.8 mg) while Leuconostoc mesenteroides recorded the highest final viscosity value of 144.0 RVU. The sour maize bread fermented with a mixed culture of the three selected cultures had the best physical (weight 122 g, height 3.7 cm, crumb dry matter 69%) and sensory properties (taste and overall acceptability 4.8 on a five-point hedonic scale), which were significantly different (P ≤ 0.05) from bread samples produced with other test starters). The mixed cultures are recommended for sour maize bread production for good rheological properties, proper acidification, and acceptable flavor development.","downloadable_attachments":[{"id":50144406,"asset_id":3758487,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":4614171,"first_name":"Mojisola","last_name":"Edema","domain_name":"futa","page_name":"MojisolaEdema","display_name":"Mojisola Edema","profile_url":"https://futa.academia.edu/MojisolaEdema?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=285668","nofollow":true},{"id":84384,"name":"Maize","url":"https://www.academia.edu/Documents/in/Maize?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":512940,"name":"Sensory properties","url":"https://www.academia.edu/Documents/in/Sensory_properties?f_ri=285668","nofollow":true},{"id":537757,"name":"Lactobacillus Plantarum","url":"https://www.academia.edu/Documents/in/Lactobacillus_Plantarum?f_ri=285668"},{"id":881846,"name":"Starter Culture","url":"https://www.academia.edu/Documents/in/Starter_Culture?f_ri=285668"},{"id":953277,"name":"Dry Matter","url":"https://www.academia.edu/Documents/in/Dry_Matter?f_ri=285668"},{"id":1574247,"name":"Mixed Culture","url":"https://www.academia.edu/Documents/in/Mixed_Culture?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_19555111" data-work_id="19555111" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/19555111/Rheology_of_core_cross_linked_star_polymers">Rheology of core cross-linked star polymers</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The rheological characterization for a set of structurally diverse core cross-linked star (CCS) polymers is presented. The influence of arm molecular weight (M w(arm) ) and CCS polymer molecular weight (M w(CCSP) ) on the steady-and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_19555111" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The rheological characterization for a set of structurally diverse core cross-linked star (CCS) polymers is presented. The influence of arm molecular weight (M w(arm) ) and CCS polymer molecular weight (M w(CCSP) ) on the steady-and dynamic-shear properties determined by plate rheometry will be discussed. Both these parameters dramatically affect the CCS polymer solution properties and determine its ''molecular softness''; a key feature of star polymers. Data from light scattering and capillary viscometry analysis are also presented to relate the dimensional configuration of the CCS polymers to their rheological properties. The methodology for tuning the structure of the CCS polymer is provided and the implications on solution properties are discussed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/19555111" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f0c696052f1187e1c8afa7ac9dc41405" rel="nofollow" data-download="{"attachment_id":40694720,"asset_id":19555111,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/40694720/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="11987894" href="https://independent.academia.edu/antonblencowe">anton blencowe</a><script data-card-contents-for-user="11987894" type="text/json">{"id":11987894,"first_name":"anton","last_name":"blencowe","domain_name":"independent","page_name":"antonblencowe","display_name":"anton blencowe","profile_url":"https://independent.academia.edu/antonblencowe?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_19555111 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="19555111"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 19555111, container: ".js-paper-rank-work_19555111", }); });</script></li><li class="js-percentile-work_19555111 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 19555111; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_19555111"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_19555111 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="19555111"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 19555111; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=19555111]").text(description); $(".js-view-count-work_19555111").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_19555111").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="19555111"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4512" rel="nofollow" href="https://www.academia.edu/Documents/in/Light_Scattering">Light Scattering</a>, <script data-card-contents-for-ri="4512" type="text/json">{"id":4512,"name":"Light Scattering","url":"https://www.academia.edu/Documents/in/Light_Scattering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="58527" rel="nofollow" href="https://www.academia.edu/Documents/in/Polymer">Polymer</a>, <script data-card-contents-for-ri="58527" type="text/json">{"id":58527,"name":"Polymer","url":"https://www.academia.edu/Documents/in/Polymer?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="260118" rel="nofollow" href="https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES">CHEMICAL SCIENCES</a><script data-card-contents-for-ri="260118" type="text/json">{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=19555111]'), work: {"id":19555111,"title":"Rheology of core cross-linked star polymers","created_at":"2015-12-08T04:14:35.232-08:00","url":"https://www.academia.edu/19555111/Rheology_of_core_cross_linked_star_polymers?f_ri=285668","dom_id":"work_19555111","summary":"The rheological characterization for a set of structurally diverse core cross-linked star (CCS) polymers is presented. The influence of arm molecular weight (M w(arm) ) and CCS polymer molecular weight (M w(CCSP) ) on the steady-and dynamic-shear properties determined by plate rheometry will be discussed. Both these parameters dramatically affect the CCS polymer solution properties and determine its ''molecular softness''; a key feature of star polymers. Data from light scattering and capillary viscometry analysis are also presented to relate the dimensional configuration of the CCS polymers to their rheological properties. The methodology for tuning the structure of the CCS polymer is provided and the implications on solution properties are discussed.","downloadable_attachments":[{"id":40694720,"asset_id":19555111,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":11987894,"first_name":"anton","last_name":"blencowe","domain_name":"independent","page_name":"antonblencowe","display_name":"anton blencowe","profile_url":"https://independent.academia.edu/antonblencowe?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true},{"id":4512,"name":"Light Scattering","url":"https://www.academia.edu/Documents/in/Light_Scattering?f_ri=285668","nofollow":true},{"id":58527,"name":"Polymer","url":"https://www.academia.edu/Documents/in/Polymer?f_ri=285668","nofollow":true},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":391258,"name":"Polymer Solution","url":"https://www.academia.edu/Documents/in/Polymer_Solution?f_ri=285668"},{"id":695018,"name":"Molecular weight","url":"https://www.academia.edu/Documents/in/Molecular_weight?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_11417605" data-work_id="11417605" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/11417605/Use_of_chitin_chitosan_and_acylated_derivatives_as_thickener_agents_of_vegetable_oils_for_bio_lubricant_applications">Use of chitin, chitosan and acylated derivatives as thickener agents of vegetable oils for bio-lubricant applications</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This work deals with the development of new gel-like formulations prepared from natural resources, which could be potentially applicable as environmentally friendly lubricating greases. In particular, the use of chitin, chitosan and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_11417605" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This work deals with the development of new gel-like formulations prepared from natural resources, which could be potentially applicable as environmentally friendly lubricating greases. In particular, the use of chitin, chitosan and acylated derivatives as thickener agents of vegetable oils, which may represent an alternative to the traditional metallic soaps or polyurea derivatives, was explored. Biopolymers used to obtain oleogels were chemically and thermally characterized. Oleogels thermal and rheological behaviours were studied by means of TGA and DSC tests, and linear viscoelasticity measurements, respectively. Moreover, some lubricant performance properties were evaluated. The evolution of linear viscoelasticity functions with frequency was very similar to that found for standard lubricating greases. In general, linear viscoelasticity functions increased with biopolymer concentration, whilst they decreased when acylated chitosan or soybean oil were used in the oleogel formulation. The use of acylated chitosan with a degree of acylation of around 0.3 provides oleogels with very similar rheological properties than those shown by traditional lubricating greases, as a consequence of reducing the biopolymer polarity. However, chitin and chitosan-based oleogels show higher thermal stabilities than formulations containing acylated chitosan. In general, oleogel samples studied exhibited values of the friction coefficient comparable to those found for standard lithium greases. However, most of these oleogels generally display a quite poor mechanical stability in rolling elements.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/11417605" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1197c8e9b0c908658bbb3d3fc87c211f" rel="nofollow" data-download="{"attachment_id":46720965,"asset_id":11417605,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/46720965/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="27781079" href="https://independent.academia.edu/RubenSanchez25">Ruben Sanchez</a><script data-card-contents-for-user="27781079" type="text/json">{"id":27781079,"first_name":"Ruben","last_name":"Sanchez","domain_name":"independent","page_name":"RubenSanchez25","display_name":"Ruben Sanchez","profile_url":"https://independent.academia.edu/RubenSanchez25?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_11417605 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="11417605"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 11417605, container: ".js-paper-rank-work_11417605", }); });</script></li><li class="js-percentile-work_11417605 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 11417605; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_11417605"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_11417605 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="11417605"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 11417605; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=11417605]").text(description); $(".js-view-count-work_11417605").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_11417605").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="11417605"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">6</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="531" rel="nofollow" href="https://www.academia.edu/Documents/in/Organic_Chemistry">Organic Chemistry</a>, <script data-card-contents-for-ri="531" type="text/json">{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="573653" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Sciences">Food Sciences</a>, <script data-card-contents-for-ri="573653" type="text/json">{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1116631" rel="nofollow" href="https://www.academia.edu/Documents/in/Soybean_Oil">Soybean Oil</a><script data-card-contents-for-ri="1116631" type="text/json">{"id":1116631,"name":"Soybean Oil","url":"https://www.academia.edu/Documents/in/Soybean_Oil?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=11417605]'), work: {"id":11417605,"title":"Use of chitin, chitosan and acylated derivatives as thickener agents of vegetable oils for bio-lubricant applications","created_at":"2015-03-13T21:36:46.207-07:00","url":"https://www.academia.edu/11417605/Use_of_chitin_chitosan_and_acylated_derivatives_as_thickener_agents_of_vegetable_oils_for_bio_lubricant_applications?f_ri=285668","dom_id":"work_11417605","summary":"This work deals with the development of new gel-like formulations prepared from natural resources, which could be potentially applicable as environmentally friendly lubricating greases. In particular, the use of chitin, chitosan and acylated derivatives as thickener agents of vegetable oils, which may represent an alternative to the traditional metallic soaps or polyurea derivatives, was explored. Biopolymers used to obtain oleogels were chemically and thermally characterized. Oleogels thermal and rheological behaviours were studied by means of TGA and DSC tests, and linear viscoelasticity measurements, respectively. Moreover, some lubricant performance properties were evaluated. The evolution of linear viscoelasticity functions with frequency was very similar to that found for standard lubricating greases. In general, linear viscoelasticity functions increased with biopolymer concentration, whilst they decreased when acylated chitosan or soybean oil were used in the oleogel formulation. The use of acylated chitosan with a degree of acylation of around 0.3 provides oleogels with very similar rheological properties than those shown by traditional lubricating greases, as a consequence of reducing the biopolymer polarity. However, chitin and chitosan-based oleogels show higher thermal stabilities than formulations containing acylated chitosan. In general, oleogel samples studied exhibited values of the friction coefficient comparable to those found for standard lithium greases. However, most of these oleogels generally display a quite poor mechanical stability in rolling elements.","downloadable_attachments":[{"id":46720965,"asset_id":11417605,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":27781079,"first_name":"Ruben","last_name":"Sanchez","domain_name":"independent","page_name":"RubenSanchez25","display_name":"Ruben Sanchez","profile_url":"https://independent.academia.edu/RubenSanchez25?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668","nofollow":true},{"id":1116631,"name":"Soybean Oil","url":"https://www.academia.edu/Documents/in/Soybean_Oil?f_ri=285668","nofollow":true},{"id":1323439,"name":"Carbohydrate Polymers","url":"https://www.academia.edu/Documents/in/Carbohydrate_Polymers?f_ri=285668"},{"id":1330799,"name":"Friction Coefficient","url":"https://www.academia.edu/Documents/in/Friction_Coefficient?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_10124437" data-work_id="10124437" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/10124437/Structural_and_Rheological_Properties_of_Succinoglycan_Biogums_Made_from_Low_Quality_Date_Syrup_or_Sucrose_Using_Agrobacterium_radiobacter_Inoculation">Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_10124437" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer chromatography (TLC), Fourier transform infrared (FTIR) spectroscopy, and rotational viscometery structural and rheological properties of prepared exopolysaccharides were assessed. The variables under studies were biogum concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/w), temperature (5, 25 and 40°C), and pH (2.5, 4.0, 7.0, and 10.0). Results revealed that the quantity of exopolysaccharide produced in the date syrup (DSE) medium was three to five times greater than that of sucrose (SE) medium. The biogums exhibited non-Newtonian, shear-thinning behavior, and the viscosity of DSE was higher than SE at all tested concentrations. The TLC and FTIR spectroscopy assessments designated that the biogum is composed of glucose and galactose units, carrying a carboxylic group and indicated the presence of succinoglycan. The outcomes of this study could be useful to food industries seeking low cost biogum.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/10124437" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="b2fc6d8df0098d51b6328c614dc00b71" rel="nofollow" data-download="{"attachment_id":47518443,"asset_id":10124437,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/47518443/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="23998976" href="https://independent.academia.edu/AsgarMoosavi">Asgar Moosavi</a><script data-card-contents-for-user="23998976" type="text/json">{"id":23998976,"first_name":"Asgar","last_name":"Moosavi","domain_name":"independent","page_name":"AsgarMoosavi","display_name":"Asgar Moosavi","profile_url":"https://independent.academia.edu/AsgarMoosavi?f_ri=285668","photo":"https://0.academia-photos.com/23998976/22423284/21628759/s65_asgar.moosavi.png"}</script></span></span></li><li class="js-paper-rank-work_10124437 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="10124437"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 10124437, container: ".js-paper-rank-work_10124437", }); });</script></li><li class="js-percentile-work_10124437 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 10124437; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_10124437"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_10124437 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="10124437"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 10124437; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=10124437]").text(description); $(".js-view-count-work_10124437").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_10124437").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="10124437"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="7871" rel="nofollow" href="https://www.academia.edu/Documents/in/FTIR_spectroscopy">FTIR spectroscopy</a>, <script data-card-contents-for-ri="7871" type="text/json">{"id":7871,"name":"FTIR spectroscopy","url":"https://www.academia.edu/Documents/in/FTIR_spectroscopy?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="219495" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Industry">Food Industry</a>, <script data-card-contents-for-ri="219495" type="text/json">{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1175860" rel="nofollow" href="https://www.academia.edu/Documents/in/Thin_Layer_Chromatography">Thin Layer Chromatography</a><script data-card-contents-for-ri="1175860" type="text/json">{"id":1175860,"name":"Thin Layer Chromatography","url":"https://www.academia.edu/Documents/in/Thin_Layer_Chromatography?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=10124437]'), work: {"id":10124437,"title":"Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation","created_at":"2015-01-12T04:53:53.216-08:00","url":"https://www.academia.edu/10124437/Structural_and_Rheological_Properties_of_Succinoglycan_Biogums_Made_from_Low_Quality_Date_Syrup_or_Sucrose_Using_Agrobacterium_radiobacter_Inoculation?f_ri=285668","dom_id":"work_10124437","summary":"This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer chromatography (TLC), Fourier transform infrared (FTIR) spectroscopy, and rotational viscometery structural and rheological properties of prepared exopolysaccharides were assessed. The variables under studies were biogum concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/w), temperature (5, 25 and 40°C), and pH (2.5, 4.0, 7.0, and 10.0). Results revealed that the quantity of exopolysaccharide produced in the date syrup (DSE) medium was three to five times greater than that of sucrose (SE) medium. The biogums exhibited non-Newtonian, shear-thinning behavior, and the viscosity of DSE was higher than SE at all tested concentrations. The TLC and FTIR spectroscopy assessments designated that the biogum is composed of glucose and galactose units, carrying a carboxylic group and indicated the presence of succinoglycan. The outcomes of this study could be useful to food industries seeking low cost biogum.","downloadable_attachments":[{"id":47518443,"asset_id":10124437,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":23998976,"first_name":"Asgar","last_name":"Moosavi","domain_name":"independent","page_name":"AsgarMoosavi","display_name":"Asgar Moosavi","profile_url":"https://independent.academia.edu/AsgarMoosavi?f_ri=285668","photo":"https://0.academia-photos.com/23998976/22423284/21628759/s65_asgar.moosavi.png"}],"research_interests":[{"id":7871,"name":"FTIR spectroscopy","url":"https://www.academia.edu/Documents/in/FTIR_spectroscopy?f_ri=285668","nofollow":true},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":1175860,"name":"Thin Layer Chromatography","url":"https://www.academia.edu/Documents/in/Thin_Layer_Chromatography?f_ri=285668","nofollow":true},{"id":2243423,"name":"Fourier transform infrared","url":"https://www.academia.edu/Documents/in/Fourier_transform_infrared?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_15102982" data-work_id="15102982" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/15102982/Estimation_of_rheological_properties_of_gelato_by_FT_NIR_spectroscopy">Estimation of rheological properties of gelato by FT-NIR spectroscopy</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The control of gelato powder mixture production usually is carried out evaluating the gelato liquid phase. The rheological measurements from the present study were conduced on gelato unfrozen liquid phase in order to indirectly evaluate... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_15102982" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The control of gelato powder mixture production usually is carried out evaluating the gelato liquid phase. The rheological measurements from the present study were conduced on gelato unfrozen liquid phase in order to indirectly evaluate its rheological properties by FT-NIR spectroscopy applied on gelato powders. The calibration set was composed by samples obtained from different recipes having increasing percentage of thickeners, maintaining the proportions of the others compounds constant. After the NIR acquisitions the powders were mixed with warm milk, blended and than settled in order to obtain the unfrozen liquid phase needed for the rheological measurements. For each of the 60 tested recipes three batches with the same thickeners concentration were prepared. The flow curves were obtained with a rotational viscosimeter and were evaluated by using the Ostwald de Waele's equation and the goodness of fit was evaluated by the R 2 , which was above 0.95. Predictive models of rheological parameters were set up by means of PLS regressions in order to predict the apparent viscosity (g), the consistency coefficient (K) and the flow behaviour index (n) from spectral acquisitions. A high correlation of calibration was found between NIR spectra and apparent viscosity with R 2 of 0.943. A good correlation was also found between the NIR spectra and the consistency coefficient (K) and flow behaviour index (n), with a determination coefficient (R 2 ) of 0.895 and 0.874, respectively.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/15102982" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="777ae5c0b4d3cb4e8193accdcafe13f2" rel="nofollow" data-download="{"attachment_id":43581964,"asset_id":15102982,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43581964/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="34130968" href="https://independent.academia.edu/AngeloFabbri">Angelo Fabbri</a><script data-card-contents-for-user="34130968" type="text/json">{"id":34130968,"first_name":"Angelo","last_name":"Fabbri","domain_name":"independent","page_name":"AngeloFabbri","display_name":"Angelo Fabbri","profile_url":"https://independent.academia.edu/AngeloFabbri?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_15102982 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="15102982"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 15102982, container: ".js-paper-rank-work_15102982", }); });</script></li><li class="js-percentile-work_15102982 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 15102982; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_15102982"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_15102982 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="15102982"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 15102982; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=15102982]").text(description); $(".js-view-count-work_15102982").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_15102982").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="15102982"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="93174" rel="nofollow" href="https://www.academia.edu/Documents/in/Goodness_of_Fit">Goodness of Fit</a>, <script data-card-contents-for-ri="93174" type="text/json">{"id":93174,"name":"Goodness of Fit","url":"https://www.academia.edu/Documents/in/Goodness_of_Fit?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="158072" rel="nofollow" href="https://www.academia.edu/Documents/in/NIR_spectroscopy">NIR spectroscopy</a><script data-card-contents-for-ri="158072" type="text/json">{"id":158072,"name":"NIR spectroscopy","url":"https://www.academia.edu/Documents/in/NIR_spectroscopy?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=15102982]'), work: {"id":15102982,"title":"Estimation of rheological properties of gelato by FT-NIR spectroscopy","created_at":"2015-08-22T07:31:41.764-07:00","url":"https://www.academia.edu/15102982/Estimation_of_rheological_properties_of_gelato_by_FT_NIR_spectroscopy?f_ri=285668","dom_id":"work_15102982","summary":"The control of gelato powder mixture production usually is carried out evaluating the gelato liquid phase. The rheological measurements from the present study were conduced on gelato unfrozen liquid phase in order to indirectly evaluate its rheological properties by FT-NIR spectroscopy applied on gelato powders. The calibration set was composed by samples obtained from different recipes having increasing percentage of thickeners, maintaining the proportions of the others compounds constant. After the NIR acquisitions the powders were mixed with warm milk, blended and than settled in order to obtain the unfrozen liquid phase needed for the rheological measurements. For each of the 60 tested recipes three batches with the same thickeners concentration were prepared. The flow curves were obtained with a rotational viscosimeter and were evaluated by using the Ostwald de Waele's equation and the goodness of fit was evaluated by the R 2 , which was above 0.95. Predictive models of rheological parameters were set up by means of PLS regressions in order to predict the apparent viscosity (g), the consistency coefficient (K) and the flow behaviour index (n) from spectral acquisitions. A high correlation of calibration was found between NIR spectra and apparent viscosity with R 2 of 0.943. A good correlation was also found between the NIR spectra and the consistency coefficient (K) and flow behaviour index (n), with a determination coefficient (R 2 ) of 0.895 and 0.874, respectively.","downloadable_attachments":[{"id":43581964,"asset_id":15102982,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":34130968,"first_name":"Angelo","last_name":"Fabbri","domain_name":"independent","page_name":"AngeloFabbri","display_name":"Angelo Fabbri","profile_url":"https://independent.academia.edu/AngeloFabbri?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":93174,"name":"Goodness of Fit","url":"https://www.academia.edu/Documents/in/Goodness_of_Fit?f_ri=285668","nofollow":true},{"id":158072,"name":"NIR spectroscopy","url":"https://www.academia.edu/Documents/in/NIR_spectroscopy?f_ri=285668","nofollow":true},{"id":224767,"name":"Prediction Model","url":"https://www.academia.edu/Documents/in/Prediction_Model?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":324212,"name":"Texture Analysis","url":"https://www.academia.edu/Documents/in/Texture_Analysis?f_ri=285668"},{"id":350232,"name":"Diffuse reflectance","url":"https://www.academia.edu/Documents/in/Diffuse_reflectance?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":749302,"name":"Indexation","url":"https://www.academia.edu/Documents/in/Indexation?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_32970444" data-work_id="32970444" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/32970444/Influence_of_molecular_architecture_and_melt_rheological_characteristic_on_the_optical_properties_of_LDPE_blown_films">Influence of molecular architecture and melt rheological characteristic on the optical properties of LDPE blown films</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A systematic investigation on the origin of the haze of LDPE blown films was conducted, aiming to correlate the film haze with the molecular architecture and melt rheological properties. First of all, the haze measurement indicated that... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_32970444" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A systematic investigation on the origin of the haze of LDPE blown films was conducted, aiming to correlate the film haze with the molecular architecture and melt rheological properties. First of all, the haze measurement indicated that the surface haze, rather than the bulk haze, is the dominating factor for the total haze of the investigated films. No spherulitic crystals or other superstructures were observed for the LDPE blown films, implying that the crystallites formed in the film-blowing process are too small to be responsible for the optical haze. Rheological study revealed that the surface roughness was originated from the irregular flow of LDPE melt during the extrusion process. NMR, GPC and parallelplate rheology were applied to study the molecular architecture of the LDPE resins. It was found that the LDPE sample with higher haze value exhibits distinctly larger portion of higher molecular weight component, broader molar mass distribution, significantly higher side chain branch density.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/32970444" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d9f7fee6d417c186bd3b97ed4ae1eedb" rel="nofollow" data-download="{"attachment_id":53093585,"asset_id":32970444,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/53093585/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="64118217" href="https://independent.academia.edu/HaijinZhu">Haijin Zhu</a><script data-card-contents-for-user="64118217" type="text/json">{"id":64118217,"first_name":"Haijin","last_name":"Zhu","domain_name":"independent","page_name":"HaijinZhu","display_name":"Haijin Zhu","profile_url":"https://independent.academia.edu/HaijinZhu?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_32970444 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="32970444"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 32970444, container: ".js-paper-rank-work_32970444", }); });</script></li><li class="js-percentile-work_32970444 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 32970444; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_32970444"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_32970444 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="32970444"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 32970444; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=32970444]").text(description); $(".js-view-count-work_32970444").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_32970444").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="32970444"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">16</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7598" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheology">Rheology</a>, <script data-card-contents-for-ri="7598" type="text/json">{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="33296" rel="nofollow" href="https://www.academia.edu/Documents/in/Surface_Roughness">Surface Roughness</a>, <script data-card-contents-for-ri="33296" type="text/json">{"id":33296,"name":"Surface Roughness","url":"https://www.academia.edu/Documents/in/Surface_Roughness?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="34632" rel="nofollow" href="https://www.academia.edu/Documents/in/Film">Film</a><script data-card-contents-for-ri="34632" type="text/json">{"id":34632,"name":"Film","url":"https://www.academia.edu/Documents/in/Film?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=32970444]'), work: {"id":32970444,"title":"Influence of molecular architecture and melt rheological characteristic on the optical properties of LDPE blown films","created_at":"2017-05-11T15:39:49.909-07:00","url":"https://www.academia.edu/32970444/Influence_of_molecular_architecture_and_melt_rheological_characteristic_on_the_optical_properties_of_LDPE_blown_films?f_ri=285668","dom_id":"work_32970444","summary":"A systematic investigation on the origin of the haze of LDPE blown films was conducted, aiming to correlate the film haze with the molecular architecture and melt rheological properties. First of all, the haze measurement indicated that the surface haze, rather than the bulk haze, is the dominating factor for the total haze of the investigated films. No spherulitic crystals or other superstructures were observed for the LDPE blown films, implying that the crystallites formed in the film-blowing process are too small to be responsible for the optical haze. Rheological study revealed that the surface roughness was originated from the irregular flow of LDPE melt during the extrusion process. NMR, GPC and parallelplate rheology were applied to study the molecular architecture of the LDPE resins. It was found that the LDPE sample with higher haze value exhibits distinctly larger portion of higher molecular weight component, broader molar mass distribution, significantly higher side chain branch density.","downloadable_attachments":[{"id":53093585,"asset_id":32970444,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":64118217,"first_name":"Haijin","last_name":"Zhu","domain_name":"independent","page_name":"HaijinZhu","display_name":"Haijin Zhu","profile_url":"https://independent.academia.edu/HaijinZhu?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true},{"id":33296,"name":"Surface Roughness","url":"https://www.academia.edu/Documents/in/Surface_Roughness?f_ri=285668","nofollow":true},{"id":34632,"name":"Film","url":"https://www.academia.edu/Documents/in/Film?f_ri=285668","nofollow":true},{"id":58527,"name":"Polymer","url":"https://www.academia.edu/Documents/in/Polymer?f_ri=285668"},{"id":59537,"name":"Transparency","url":"https://www.academia.edu/Documents/in/Transparency?f_ri=285668"},{"id":147640,"name":"Activation Energy","url":"https://www.academia.edu/Documents/in/Activation_Energy?f_ri=285668"},{"id":168694,"name":"Polyethylene","url":"https://www.academia.edu/Documents/in/Polyethylene?f_ri=285668"},{"id":171337,"name":"Haze","url":"https://www.academia.edu/Documents/in/Haze?f_ri=285668"},{"id":185380,"name":"Optical Properties","url":"https://www.academia.edu/Documents/in/Optical_Properties?f_ri=285668"},{"id":188736,"name":"Shear Flow","url":"https://www.academia.edu/Documents/in/Shear_Flow?f_ri=285668"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":695018,"name":"Molecular weight","url":"https://www.academia.edu/Documents/in/Molecular_weight?f_ri=285668"},{"id":1201155,"name":"Blow Molding","url":"https://www.academia.edu/Documents/in/Blow_Molding?f_ri=285668"},{"id":1724844,"name":"Molecular Structure","url":"https://www.academia.edu/Documents/in/Molecular_Structure?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4224257" data-work_id="4224257" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/4224257/Kneading_olive_paste_from_unripe_Picual_fruits_I_Effect_on_oil_process_yield">Kneading olive paste from unripe ‘Picual’ fruits: I. Effect on oil process yield</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Olive growers start earlier to harvesting in order to obtain high quality oils, however unripe olives show different characteristics affecting technological and rheological properties. This work is aimed to study the effect of malaxation... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_4224257" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Olive growers start earlier to harvesting in order to obtain high quality oils, however unripe olives show different characteristics affecting technological and rheological properties. This work is aimed to study the effect of malaxation conditions on process oil yield for unripe ‘Picual’ olives. Experiments were carried out using Picual fruits harvested at early dates for three consecutive crops seasons. The malaxation conditions assayed using a factorial design were: time (60, 90 min), temperature (18, 30, 40 °C) and micronised talc addition (0, 1%). Olive paste from unripe Picual fruit are classified as difficult pastes. The main factor affecting oil yield was the crop year, while for each crop year the effect of each factor varied considerably. Results indicated as increasing time and temperature gave lower pomace oil losses although its effect varied on crop year. Micronised Natural Talc addition lowered pomace oil content on dry weight. Therefore for early harvesting dates knowing olive characteristics ‘on line’ is essential to adapt the kneading conditions.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/4224257" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="5a6088b09a45ab41d1cbd187c952aceb" rel="nofollow" data-download="{"attachment_id":49979949,"asset_id":4224257,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49979949/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="5113540" href="https://independent.academia.edu/GBeltran">Gabriel Beltran</a><script data-card-contents-for-user="5113540" type="text/json">{"id":5113540,"first_name":"Gabriel","last_name":"Beltran","domain_name":"independent","page_name":"GBeltran","display_name":"Gabriel Beltran","profile_url":"https://independent.academia.edu/GBeltran?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_4224257 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="4224257"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 4224257, container: ".js-paper-rank-work_4224257", }); });</script></li><li class="js-percentile-work_4224257 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 4224257; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_4224257"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_4224257 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="4224257"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 4224257; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=4224257]").text(description); $(".js-view-count-work_4224257").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_4224257").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="4224257"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="4468" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Engineering">Food Engineering</a>, <script data-card-contents-for-ri="4468" type="text/json">{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="57433" rel="nofollow" href="https://www.academia.edu/Documents/in/Seasonality">Seasonality</a>, <script data-card-contents-for-ri="57433" type="text/json">{"id":57433,"name":"Seasonality","url":"https://www.academia.edu/Documents/in/Seasonality?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="107374" rel="nofollow" href="https://www.academia.edu/Documents/in/Factorial_Design">Factorial Design</a><script data-card-contents-for-ri="107374" type="text/json">{"id":107374,"name":"Factorial Design","url":"https://www.academia.edu/Documents/in/Factorial_Design?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4224257]'), work: {"id":4224257,"title":"Kneading olive paste from unripe ‘Picual’ fruits: I. Effect on oil process yield","created_at":"2013-08-12T07:20:55.081-07:00","url":"https://www.academia.edu/4224257/Kneading_olive_paste_from_unripe_Picual_fruits_I_Effect_on_oil_process_yield?f_ri=285668","dom_id":"work_4224257","summary":"Olive growers start earlier to harvesting in order to obtain high quality oils, however unripe olives show different characteristics affecting technological and rheological properties. This work is aimed to study the effect of malaxation conditions on process oil yield for unripe ‘Picual’ olives. Experiments were carried out using Picual fruits harvested at early dates for three consecutive crops seasons. The malaxation conditions assayed using a factorial design were: time (60, 90 min), temperature (18, 30, 40 °C) and micronised talc addition (0, 1%). Olive paste from unripe Picual fruit are classified as difficult pastes. The main factor affecting oil yield was the crop year, while for each crop year the effect of each factor varied considerably. Results indicated as increasing time and temperature gave lower pomace oil losses although its effect varied on crop year. Micronised Natural Talc addition lowered pomace oil content on dry weight. Therefore for early harvesting dates knowing olive characteristics ‘on line’ is essential to adapt the kneading conditions.","downloadable_attachments":[{"id":49979949,"asset_id":4224257,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":5113540,"first_name":"Gabriel","last_name":"Beltran","domain_name":"independent","page_name":"GBeltran","display_name":"Gabriel Beltran","profile_url":"https://independent.academia.edu/GBeltran?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":57433,"name":"Seasonality","url":"https://www.academia.edu/Documents/in/Seasonality?f_ri=285668","nofollow":true},{"id":107374,"name":"Factorial Design","url":"https://www.academia.edu/Documents/in/Factorial_Design?f_ri=285668","nofollow":true},{"id":129121,"name":"Yield","url":"https://www.academia.edu/Documents/in/Yield?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":460256,"name":"Natural","url":"https://www.academia.edu/Documents/in/Natural?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":962828,"name":"Extra Virgin Olive Oil","url":"https://www.academia.edu/Documents/in/Extra_Virgin_Olive_Oil?f_ri=285668"},{"id":2471742,"name":"Dry Weight","url":"https://www.academia.edu/Documents/in/Dry_Weight?f_ri=285668"},{"id":2526583,"name":"oil content","url":"https://www.academia.edu/Documents/in/oil_content?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4823826" data-work_id="4823826" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/4823826/Electrorheological_suspensions">Electrorheological suspensions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The objective of this article is to give a review of electrorheological ER suspensions whose rheological properties can abruptly change under an external electric field. Attention is given to the physical backgrounds behind ER phenomena... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_4823826" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The objective of this article is to give a review of electrorheological ER suspensions whose rheological properties can abruptly change under an external electric field. Attention is given to the physical backgrounds behind ER phenomena reported recently. The criteria on how to design a high performance ER fluid and mechanisms explaining how an ER suspension displays the ER effect are focused upon. We begin with a brief historic introduction, ER materials, followed by positive ER effect, negative ER effect and photo-ER effect discussions. The physical parameters that can substantially affect the ER effect are discussed thereafter, and physical processes occurring in ER suspensions under an electric field are reviewed. The mechanisms of the ER effect proposed before are summarized. A future outlook on the ER material development and ER fluid applications is given. ᮊ</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/4823826" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d109e356122d56e6ec7fe18b298d6d5c" rel="nofollow" data-download="{"attachment_id":49615222,"asset_id":4823826,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49615222/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6239848" href="https://independent.academia.edu/TianHao">Tian Hao</a><script data-card-contents-for-user="6239848" type="text/json">{"id":6239848,"first_name":"Tian","last_name":"Hao","domain_name":"independent","page_name":"TianHao","display_name":"Tian Hao","profile_url":"https://independent.academia.edu/TianHao?f_ri=285668","photo":"https://0.academia-photos.com/6239848/31915584/29084077/s65_tian.hao.jpg"}</script></span></span></li><li class="js-paper-rank-work_4823826 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="4823826"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 4823826, container: ".js-paper-rank-work_4823826", }); });</script></li><li class="js-percentile-work_4823826 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 4823826; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_4823826"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_4823826 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="4823826"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 4823826; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=4823826]").text(description); $(".js-view-count-work_4823826").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_4823826").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="4823826"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">6</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="48" rel="nofollow" href="https://www.academia.edu/Documents/in/Engineering">Engineering</a>, <script data-card-contents-for-ri="48" type="text/json">{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="260118" rel="nofollow" href="https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES">CHEMICAL SCIENCES</a>, <script data-card-contents-for-ri="260118" type="text/json">{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="297691" rel="nofollow" href="https://www.academia.edu/Documents/in/High_performance">High performance</a><script data-card-contents-for-ri="297691" type="text/json">{"id":297691,"name":"High performance","url":"https://www.academia.edu/Documents/in/High_performance?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4823826]'), work: {"id":4823826,"title":"Electrorheological suspensions","created_at":"2013-10-19T14:30:02.495-07:00","url":"https://www.academia.edu/4823826/Electrorheological_suspensions?f_ri=285668","dom_id":"work_4823826","summary":"The objective of this article is to give a review of electrorheological ER suspensions whose rheological properties can abruptly change under an external electric field. Attention is given to the physical backgrounds behind ER phenomena reported recently. The criteria on how to design a high performance ER fluid and mechanisms explaining how an ER suspension displays the ER effect are focused upon. We begin with a brief historic introduction, ER materials, followed by positive ER effect, negative ER effect and photo-ER effect discussions. The physical parameters that can substantially affect the ER effect are discussed thereafter, and physical processes occurring in ER suspensions under an electric field are reviewed. The mechanisms of the ER effect proposed before are summarized. A future outlook on the ER material development and ER fluid applications is given. ᮊ","downloadable_attachments":[{"id":49615222,"asset_id":4823826,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6239848,"first_name":"Tian","last_name":"Hao","domain_name":"independent","page_name":"TianHao","display_name":"Tian Hao","profile_url":"https://independent.academia.edu/TianHao?f_ri=285668","photo":"https://0.academia-photos.com/6239848/31915584/29084077/s65_tian.hao.jpg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":297691,"name":"High performance","url":"https://www.academia.edu/Documents/in/High_performance?f_ri=285668","nofollow":true},{"id":1130559,"name":"Electric Field","url":"https://www.academia.edu/Documents/in/Electric_Field?f_ri=285668"},{"id":1370544,"name":"Colloidal Suspension","url":"https://www.academia.edu/Documents/in/Colloidal_Suspension?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_13050075" data-work_id="13050075" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/13050075/Solvent_based_paste_extrusion_solid_freeforming">Solvent-based paste extrusion solid freeforming</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Solvent-based extrusion freeforming is capable of building complex ceramic 3D structures and can be used in the fabrication of hard and soft tissue scaffolds, photonic crystals for millimetre wave, ordered ceramic preforms for metal... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_13050075" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Solvent-based extrusion freeforming is capable of building complex ceramic 3D structures and can be used in the fabrication of hard and soft tissue scaffolds, photonic crystals for millimetre wave, ordered ceramic preforms for metal matrix composites, precise molten metal filters and potentially for terahertz bandgap metamaterials. This is a powder-based rapid prototyping process, the principle of which is the realization of liquid to solid transition through solvent evaporation in the presence of a binder. We describe the characteristics of pastes prepared from different powders, notably the rheological properties at different solvent fractions and illustrate some of the structures fabricated by this technique.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/13050075" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a6d4a1ec909e5418d6f7d8597541ee57" rel="nofollow" data-download="{"attachment_id":45739551,"asset_id":13050075,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45739551/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32285648" href="https://qmul.academia.edu/YangHao">Yang Hao</a><script data-card-contents-for-user="32285648" type="text/json">{"id":32285648,"first_name":"Yang","last_name":"Hao","domain_name":"qmul","page_name":"YangHao","display_name":"Yang Hao","profile_url":"https://qmul.academia.edu/YangHao?f_ri=285668","photo":"https://0.academia-photos.com/32285648/70832754/59262763/s65_yang.hao.jpg"}</script></span></span></li><li class="js-paper-rank-work_13050075 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="13050075"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 13050075, container: ".js-paper-rank-work_13050075", }); 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$(".js-view-count[data-work-id=13050075]").text(description); $(".js-view-count-work_13050075").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_13050075").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="13050075"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="56" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Engineering">Materials Engineering</a>, <script data-card-contents-for-ri="56" type="text/json">{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14049" rel="nofollow" href="https://www.academia.edu/Documents/in/Metal_matrix_composite">Metal matrix composite</a>, <script data-card-contents-for-ri="14049" type="text/json">{"id":14049,"name":"Metal matrix composite","url":"https://www.academia.edu/Documents/in/Metal_matrix_composite?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="34190" rel="nofollow" href="https://www.academia.edu/Documents/in/Rapid_Prototyping">Rapid Prototyping</a>, <script data-card-contents-for-ri="34190" type="text/json">{"id":34190,"name":"Rapid Prototyping","url":"https://www.academia.edu/Documents/in/Rapid_Prototyping?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="123664" rel="nofollow" href="https://www.academia.edu/Documents/in/Photonic_Crystal">Photonic Crystal</a><script data-card-contents-for-ri="123664" type="text/json">{"id":123664,"name":"Photonic Crystal","url":"https://www.academia.edu/Documents/in/Photonic_Crystal?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=13050075]'), work: {"id":13050075,"title":"Solvent-based paste extrusion solid freeforming","created_at":"2015-06-17T07:24:53.598-07:00","url":"https://www.academia.edu/13050075/Solvent_based_paste_extrusion_solid_freeforming?f_ri=285668","dom_id":"work_13050075","summary":"Solvent-based extrusion freeforming is capable of building complex ceramic 3D structures and can be used in the fabrication of hard and soft tissue scaffolds, photonic crystals for millimetre wave, ordered ceramic preforms for metal matrix composites, precise molten metal filters and potentially for terahertz bandgap metamaterials. This is a powder-based rapid prototyping process, the principle of which is the realization of liquid to solid transition through solvent evaporation in the presence of a binder. We describe the characteristics of pastes prepared from different powders, notably the rheological properties at different solvent fractions and illustrate some of the structures fabricated by this technique.","downloadable_attachments":[{"id":45739551,"asset_id":13050075,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32285648,"first_name":"Yang","last_name":"Hao","domain_name":"qmul","page_name":"YangHao","display_name":"Yang Hao","profile_url":"https://qmul.academia.edu/YangHao?f_ri=285668","photo":"https://0.academia-photos.com/32285648/70832754/59262763/s65_yang.hao.jpg"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":14049,"name":"Metal matrix composite","url":"https://www.academia.edu/Documents/in/Metal_matrix_composite?f_ri=285668","nofollow":true},{"id":34190,"name":"Rapid Prototyping","url":"https://www.academia.edu/Documents/in/Rapid_Prototyping?f_ri=285668","nofollow":true},{"id":123664,"name":"Photonic Crystal","url":"https://www.academia.edu/Documents/in/Photonic_Crystal?f_ri=285668","nofollow":true},{"id":127997,"name":"Terahertz","url":"https://www.academia.edu/Documents/in/Terahertz?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":631028,"name":"Soft Tissue","url":"https://www.academia.edu/Documents/in/Soft_Tissue?f_ri=285668"},{"id":1010882,"name":"D structure","url":"https://www.academia.edu/Documents/in/D_structure?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_10297430" data-work_id="10297430" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/10297430/Field_observations_of_a_debris_flow_event_in_the_Dolomites">Field observations of a debris flow event in the Dolomites</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">. A debris flow event occurred in June 1997 in the Dolomites Eastern Alps, Italy . The phenomenon was directly observed in the field and recorded by a video camera near its initiation area. The debris flow originated shortly after an... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_10297430" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">. A debris flow event occurred in June 1997 in the Dolomites Eastern Alps, Italy . The phenomenon was directly observed in the field and recorded by a video camera near its initiation area. The debris flow originated shortly after an intense Ž . rainstorm 25 mm in 30 min whose runoff mobilised the loose coarse debris that filled the bottom of the channel in its Ž . upper part. The analysis of the steep headwater basin indicates a very short concentration time 9-14 min that fits the quick hydrological response observed in the field. The debris flow mobilisation was not contemporaneous with the arrival of the peak water discharge in the initiation area probably due to the time required for the saturation of the highly conductive channel-bed material. Channel cross-section measurements taken along the flow channel indicate debris flow peak velocity and discharge ranging from 3.1 to 9.0 mrs and from 23 to 71 m 3 rs, respectively. Samples collected immediately after deposition were used to determine the water content and bulk density of the material. Channel scouring, fines enrichment and transported volume increase testify erosion and entrainment of material along the flow channel. Field estimates of the rheological properties based on open channel flow of Bingham fluid indicate a yield strength of 5000 " 400 Pa and relatively Ž . Ž . low viscosity 60-326 Pa s , probably due to a high percentage of fines approx. 30% . q</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/10297430" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="fcaf1ddacad6344b475ab5999b966830" rel="nofollow" data-download="{"attachment_id":47448463,"asset_id":10297430,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/47448463/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="25229318" href="https://independent.academia.edu/PiaRosellaTecca">Pia Rosella Tecca</a><script data-card-contents-for-user="25229318" type="text/json">{"id":25229318,"first_name":"Pia Rosella","last_name":"Tecca","domain_name":"independent","page_name":"PiaRosellaTecca","display_name":"Pia Rosella Tecca","profile_url":"https://independent.academia.edu/PiaRosellaTecca?f_ri=285668","photo":"https://0.academia-photos.com/25229318/24473891/23376578/s65_pia_rosella.tecca.jpg"}</script></span></span></li><li class="js-paper-rank-work_10297430 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="10297430"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 10297430, container: ".js-paper-rank-work_10297430", }); 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$(".js-view-count[data-work-id=10297430]").text(description); $(".js-view-count-work_10297430").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_10297430").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="10297430"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="406" rel="nofollow" href="https://www.academia.edu/Documents/in/Geology">Geology</a>, <script data-card-contents-for-ri="406" type="text/json">{"id":406,"name":"Geology","url":"https://www.academia.edu/Documents/in/Geology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="408" rel="nofollow" href="https://www.academia.edu/Documents/in/Geomorphology">Geomorphology</a>, <script data-card-contents-for-ri="408" type="text/json">{"id":408,"name":"Geomorphology","url":"https://www.academia.edu/Documents/in/Geomorphology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="112709" rel="nofollow" href="https://www.academia.edu/Documents/in/Debris_Flow">Debris Flow</a>, <script data-card-contents-for-ri="112709" type="text/json">{"id":112709,"name":"Debris Flow","url":"https://www.academia.edu/Documents/in/Debris_Flow?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a><script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=10297430]'), work: {"id":10297430,"title":"Field observations of a debris flow event in the Dolomites","created_at":"2015-01-23T05:35:33.259-08:00","url":"https://www.academia.edu/10297430/Field_observations_of_a_debris_flow_event_in_the_Dolomites?f_ri=285668","dom_id":"work_10297430","summary":". A debris flow event occurred in June 1997 in the Dolomites Eastern Alps, Italy . The phenomenon was directly observed in the field and recorded by a video camera near its initiation area. The debris flow originated shortly after an intense Ž . rainstorm 25 mm in 30 min whose runoff mobilised the loose coarse debris that filled the bottom of the channel in its Ž . upper part. The analysis of the steep headwater basin indicates a very short concentration time 9-14 min that fits the quick hydrological response observed in the field. The debris flow mobilisation was not contemporaneous with the arrival of the peak water discharge in the initiation area probably due to the time required for the saturation of the highly conductive channel-bed material. Channel cross-section measurements taken along the flow channel indicate debris flow peak velocity and discharge ranging from 3.1 to 9.0 mrs and from 23 to 71 m 3 rs, respectively. Samples collected immediately after deposition were used to determine the water content and bulk density of the material. Channel scouring, fines enrichment and transported volume increase testify erosion and entrainment of material along the flow channel. Field estimates of the rheological properties based on open channel flow of Bingham fluid indicate a yield strength of 5000 \" 400 Pa and relatively Ž . Ž . low viscosity 60-326 Pa s , probably due to a high percentage of fines approx. 30% . q","downloadable_attachments":[{"id":47448463,"asset_id":10297430,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":25229318,"first_name":"Pia Rosella","last_name":"Tecca","domain_name":"independent","page_name":"PiaRosellaTecca","display_name":"Pia Rosella Tecca","profile_url":"https://independent.academia.edu/PiaRosellaTecca?f_ri=285668","photo":"https://0.academia-photos.com/25229318/24473891/23376578/s65_pia_rosella.tecca.jpg"}],"research_interests":[{"id":406,"name":"Geology","url":"https://www.academia.edu/Documents/in/Geology?f_ri=285668","nofollow":true},{"id":408,"name":"Geomorphology","url":"https://www.academia.edu/Documents/in/Geomorphology?f_ri=285668","nofollow":true},{"id":112709,"name":"Debris Flow","url":"https://www.academia.edu/Documents/in/Debris_Flow?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":348052,"name":"Open Channel Flow","url":"https://www.academia.edu/Documents/in/Open_Channel_Flow?f_ri=285668"},{"id":404000,"name":"Cross Section","url":"https://www.academia.edu/Documents/in/Cross_Section?f_ri=285668"},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content?f_ri=285668"},{"id":889999,"name":"Yield Strength","url":"https://www.academia.edu/Documents/in/Yield_Strength?f_ri=285668"},{"id":1032175,"name":"Bulk Density","url":"https://www.academia.edu/Documents/in/Bulk_Density?f_ri=285668"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties?f_ri=285668"},{"id":1242184,"name":"Failure Mechanism","url":"https://www.academia.edu/Documents/in/Failure_Mechanism?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_13391820 coauthored" data-work_id="13391820" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/13391820/Rheological_behaviour_and_microstructure_of_pea_protein_%CE%BA_carrageenan_starch_gels_with_different_setting_conditions">Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Due to recent animal diseases, cholesterol intake worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_13391820" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Due to recent animal diseases, cholesterol intake worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation behaviour under different physicochemical conditions. The firmness and storage modulus of different formulations of pea protein/κ-carrageenan/starch systems processed and cooled at different conditions are compared with those parameters obtained for commercial products. Formulation and thermal conditions were determined to influence the texture and storage modulus of the mixed systems. Confocal microscopic images showed that phase separation between pea protein and κ-carrageenan takes place, leading to the formation of two network systems. The binding of water effect, of the starch swollen granules, promotes the concentration of pea protein and κ-carrageenan, reinforcing the gel structure.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/13391820" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="8e33e99ca32d5e795e8be0569ce04820" rel="nofollow" data-download="{"attachment_id":45393398,"asset_id":13391820,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45393398/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32616572" href="https://lisboa.academia.edu/AnabelaRaymundo">Anabela Raymundo</a><script data-card-contents-for-user="32616572" type="text/json">{"id":32616572,"first_name":"Anabela","last_name":"Raymundo","domain_name":"lisboa","page_name":"AnabelaRaymundo","display_name":"Anabela Raymundo","profile_url":"https://lisboa.academia.edu/AnabelaRaymundo?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-13391820">+1</span><div class="hidden js-additional-users-13391820"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://lisboa.academia.edu/IsabelSousa">Isabel Sousa</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-13391820'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-13391820').html(); 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container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_13391820 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="13391820"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 13391820; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=13391820]").text(description); $(".js-view-count-work_13391820").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_13391820").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="13391820"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="4987" rel="nofollow" href="https://www.academia.edu/Documents/in/Kinetics">Kinetics</a>, <script data-card-contents-for-ri="4987" type="text/json">{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="143874" rel="nofollow" href="https://www.academia.edu/Documents/in/Protein_Aggregation">Protein Aggregation</a>, <script data-card-contents-for-ri="143874" type="text/json">{"id":143874,"name":"Protein Aggregation","url":"https://www.academia.edu/Documents/in/Protein_Aggregation?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="147636" rel="nofollow" href="https://www.academia.edu/Documents/in/Cooling_Rate">Cooling Rate</a><script data-card-contents-for-ri="147636" type="text/json">{"id":147636,"name":"Cooling Rate","url":"https://www.academia.edu/Documents/in/Cooling_Rate?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=13391820]'), work: {"id":13391820,"title":"Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions","created_at":"2015-06-28T14:19:13.595-07:00","url":"https://www.academia.edu/13391820/Rheological_behaviour_and_microstructure_of_pea_protein_%CE%BA_carrageenan_starch_gels_with_different_setting_conditions?f_ri=285668","dom_id":"work_13391820","summary":"Due to recent animal diseases, cholesterol intake worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation behaviour under different physicochemical conditions. The firmness and storage modulus of different formulations of pea protein/κ-carrageenan/starch systems processed and cooled at different conditions are compared with those parameters obtained for commercial products. Formulation and thermal conditions were determined to influence the texture and storage modulus of the mixed systems. Confocal microscopic images showed that phase separation between pea protein and κ-carrageenan takes place, leading to the formation of two network systems. The binding of water effect, of the starch swollen granules, promotes the concentration of pea protein and κ-carrageenan, reinforcing the gel structure.","downloadable_attachments":[{"id":45393398,"asset_id":13391820,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32616572,"first_name":"Anabela","last_name":"Raymundo","domain_name":"lisboa","page_name":"AnabelaRaymundo","display_name":"Anabela Raymundo","profile_url":"https://lisboa.academia.edu/AnabelaRaymundo?f_ri=285668","photo":"/images/s65_no_pic.png"},{"id":32706440,"first_name":"Isabel","last_name":"Sousa","domain_name":"lisboa","page_name":"IsabelSousa","display_name":"Isabel Sousa","profile_url":"https://lisboa.academia.edu/IsabelSousa?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=285668","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=285668","nofollow":true},{"id":143874,"name":"Protein Aggregation","url":"https://www.academia.edu/Documents/in/Protein_Aggregation?f_ri=285668","nofollow":true},{"id":147636,"name":"Cooling Rate","url":"https://www.academia.edu/Documents/in/Cooling_Rate?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":415784,"name":"Phase Separation","url":"https://www.academia.edu/Documents/in/Phase_Separation?f_ri=285668"},{"id":473797,"name":"Microstructures","url":"https://www.academia.edu/Documents/in/Microstructures?f_ri=285668"},{"id":549122,"name":"Confocal Laser Scanning Microscopy","url":"https://www.academia.edu/Documents/in/Confocal_Laser_Scanning_Microscopy?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":586110,"name":"Elastic Modulus","url":"https://www.academia.edu/Documents/in/Elastic_Modulus?f_ri=285668"},{"id":910336,"name":"Food Hydrocolloids","url":"https://www.academia.edu/Documents/in/Food_Hydrocolloids?f_ri=285668"},{"id":1123384,"name":"Texture profile analysis","url":"https://www.academia.edu/Documents/in/Texture_profile_analysis?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_38512685" data-work_id="38512685" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/38512685/Article_ID_IJCIET_10_02_050_Complex_Rheological_Studies_of_the_Cross_Linked_Polymer_Composition_and_the_Grounding_of_its_Injection_Volume">Article ID: IJCIET_10_02_050 Complex Rheological Studies of the Cross-Linked Polymer Composition and the Grounding of its Injection Volume</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The authors of this article propose the methods of the complex studies of the rheological properties of the cross-linked polymer composition used as a waterproof compound for the technologies of the in-situ waterproofing in the certain... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_38512685" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The authors of this article propose the methods of the complex studies of the rheological properties of the cross-linked polymer composition used as a waterproof compound for the technologies of the in-situ waterproofing in the certain geological and physical conditions of the reservoir. These methods were used in a research of the rheological properties of the cross-linked polymer composition in order to select the optimal component concentrations of the waterproofing compound and the optimal technological mode of its injection into the well. The authors present the methods of calculation of the following parameters:-minimum radius of the injection of the polymer composition in order to create a strong waterproof screen;-injection volume of the polymer composition into the washed zone of the reservoir;-specific and relative well injection capacities of the polymer composition into the washed zone of the reservoir</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/38512685" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f6510d44621fa13f60cf1d498fff3de3" rel="nofollow" data-download="{"attachment_id":58581054,"asset_id":38512685,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/58581054/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39122404" href="https://iaeme.academia.edu/publication">IAEME Publication</a><script data-card-contents-for-user="39122404" type="text/json">{"id":39122404,"first_name":"IAEME","last_name":"Publication","domain_name":"iaeme","page_name":"publication","display_name":"IAEME Publication","profile_url":"https://iaeme.academia.edu/publication?f_ri=285668","photo":"https://0.academia-photos.com/39122404/12178523/13563629/s65_iaeme.publication.jpg"}</script></span></span></li><li class="js-paper-rank-work_38512685 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="38512685"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 38512685, container: ".js-paper-rank-work_38512685", }); });</script></li><li class="js-percentile-work_38512685 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 38512685; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_38512685"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_38512685 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="38512685"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 38512685; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=38512685]").text(description); $(".js-view-count-work_38512685").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_38512685").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="38512685"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">4</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="175859" rel="nofollow" href="https://www.academia.edu/Documents/in/Shear_Stress">Shear Stress</a>, <script data-card-contents-for-ri="175859" type="text/json">{"id":175859,"name":"Shear Stress","url":"https://www.academia.edu/Documents/in/Shear_Stress?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="285668" rel="nofollow" href="https://www.academia.edu/Documents/in/Rheological_properties">Rheological properties</a>, <script data-card-contents-for-ri="285668" type="text/json">{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3156089" rel="nofollow" href="https://www.academia.edu/Documents/in/Effective_Viscosity">Effective Viscosity</a>, <script data-card-contents-for-ri="3156089" type="text/json">{"id":3156089,"name":"Effective Viscosity","url":"https://www.academia.edu/Documents/in/Effective_Viscosity?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3156091" rel="nofollow" href="https://www.academia.edu/Documents/in/Shear_Rate">Shear Rate</a><script data-card-contents-for-ri="3156091" type="text/json">{"id":3156091,"name":"Shear Rate","url":"https://www.academia.edu/Documents/in/Shear_Rate?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=38512685]'), work: {"id":38512685,"title":"Article ID: IJCIET_10_02_050 Complex Rheological Studies of the Cross-Linked Polymer Composition and the Grounding of its Injection Volume","created_at":"2019-03-08T02:58:02.549-08:00","url":"https://www.academia.edu/38512685/Article_ID_IJCIET_10_02_050_Complex_Rheological_Studies_of_the_Cross_Linked_Polymer_Composition_and_the_Grounding_of_its_Injection_Volume?f_ri=285668","dom_id":"work_38512685","summary":"The authors of this article propose the methods of the complex studies of the rheological properties of the cross-linked polymer composition used as a waterproof compound for the technologies of the in-situ waterproofing in the certain geological and physical conditions of the reservoir. These methods were used in a research of the rheological properties of the cross-linked polymer composition in order to select the optimal component concentrations of the waterproofing compound and the optimal technological mode of its injection into the well. The authors present the methods of calculation of the following parameters:-minimum radius of the injection of the polymer composition in order to create a strong waterproof screen;-injection volume of the polymer composition into the washed zone of the reservoir;-specific and relative well injection capacities of the polymer composition into the washed zone of the reservoir","downloadable_attachments":[{"id":58581054,"asset_id":38512685,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":39122404,"first_name":"IAEME","last_name":"Publication","domain_name":"iaeme","page_name":"publication","display_name":"IAEME Publication","profile_url":"https://iaeme.academia.edu/publication?f_ri=285668","photo":"https://0.academia-photos.com/39122404/12178523/13563629/s65_iaeme.publication.jpg"}],"research_interests":[{"id":175859,"name":"Shear Stress","url":"https://www.academia.edu/Documents/in/Shear_Stress?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":3156089,"name":"Effective Viscosity","url":"https://www.academia.edu/Documents/in/Effective_Viscosity?f_ri=285668","nofollow":true},{"id":3156091,"name":"Shear Rate","url":"https://www.academia.edu/Documents/in/Shear_Rate?f_ri=285668","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_1772430" data-work_id="1772430" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/1772430/Effect_of_flaxseed_gum_addition_on_rheological_properties_of_native_maize_starch">Effect of flaxseed gum addition on rheological properties of native maize starch</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Both small amplitude oscillatory and steady shear measurements were carried out at 25 °C, 50 °C, and 75 °C in order to determine the rheological properties of the mixtures of flaxseed gum (0.1–0.5%) and native maize starch (3%). It was... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_1772430" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Both small amplitude oscillatory and steady shear measurements were carried out at 25 °C, 50 °C, and 75 °C in order to determine the rheological properties of the mixtures of flaxseed gum (0.1–0.5%) and native maize starch (3%). It was found that the apparent viscosities of the samples increased with the increasing of flaxseed gum concentration. The apparent viscosities of the samples were fitted well to the power law model (the values of R2 were between 0.954 and 0.999). The consistency index (K) of the gum–starch mixtures increased with the increasing of flaxseed gum concentration. The gum–starch mixtures showed gel-like behavior since the storage modulus (G′) was much larger than the loss modulus (G″) and the frequency dependence of both modulus was not significant. The G′ and G″ of the gum–starch mixtures was increased with the increasing of flaxseed gum concentration. The influence of temperature was more significant for the flaxseed gum–maize starch mixtures compared to maize starch gel.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/1772430" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0ae1b27b2e46d71a371dc8c5ff7c2518" rel="nofollow" data-download="{"attachment_id":50870666,"asset_id":1772430,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/50870666/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="2081841" href="https://cau-cn.academia.edu/YongWang">Yong Wang</a><script data-card-contents-for-user="2081841" type="text/json">{"id":2081841,"first_name":"Yong","last_name":"Wang","domain_name":"cau-cn","page_name":"YongWang","display_name":"Yong Wang","profile_url":"https://cau-cn.academia.edu/YongWang?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_1772430 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="1772430"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 1772430, container: ".js-paper-rank-work_1772430", }); 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$(".js-view-count[data-work-id=1772430]").text(description); $(".js-view-count-work_1772430").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_1772430").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="1772430"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="4468" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Engineering">Food Engineering</a>, <script data-card-contents-for-ri="4468" type="text/json">{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="84384" rel="nofollow" href="https://www.academia.edu/Documents/in/Maize">Maize</a>, <script data-card-contents-for-ri="84384" type="text/json">{"id":84384,"name":"Maize","url":"https://www.academia.edu/Documents/in/Maize?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="113890" rel="nofollow" href="https://www.academia.edu/Documents/in/Power_Law">Power Law</a><script data-card-contents-for-ri="113890" type="text/json">{"id":113890,"name":"Power Law","url":"https://www.academia.edu/Documents/in/Power_Law?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=1772430]'), work: {"id":1772430,"title":"Effect of flaxseed gum addition on rheological properties of native maize starch","created_at":"2012-07-07T12:32:13.831-07:00","url":"https://www.academia.edu/1772430/Effect_of_flaxseed_gum_addition_on_rheological_properties_of_native_maize_starch?f_ri=285668","dom_id":"work_1772430","summary":"Both small amplitude oscillatory and steady shear measurements were carried out at 25 °C, 50 °C, and 75 °C in order to determine the rheological properties of the mixtures of flaxseed gum (0.1–0.5%) and native maize starch (3%). It was found that the apparent viscosities of the samples increased with the increasing of flaxseed gum concentration. The apparent viscosities of the samples were fitted well to the power law model (the values of R2 were between 0.954 and 0.999). The consistency index (K) of the gum–starch mixtures increased with the increasing of flaxseed gum concentration. The gum–starch mixtures showed gel-like behavior since the storage modulus (G′) was much larger than the loss modulus (G″) and the frequency dependence of both modulus was not significant. The G′ and G″ of the gum–starch mixtures was increased with the increasing of flaxseed gum concentration. The influence of temperature was more significant for the flaxseed gum–maize starch mixtures compared to maize starch gel.","downloadable_attachments":[{"id":50870666,"asset_id":1772430,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":2081841,"first_name":"Yong","last_name":"Wang","domain_name":"cau-cn","page_name":"YongWang","display_name":"Yong Wang","profile_url":"https://cau-cn.academia.edu/YongWang?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering?f_ri=285668","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=285668","nofollow":true},{"id":84384,"name":"Maize","url":"https://www.academia.edu/Documents/in/Maize?f_ri=285668","nofollow":true},{"id":113890,"name":"Power Law","url":"https://www.academia.edu/Documents/in/Power_Law?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":349439,"name":"Frequency Dependence","url":"https://www.academia.edu/Documents/in/Frequency_Dependence?f_ri=285668"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":749302,"name":"Indexation","url":"https://www.academia.edu/Documents/in/Indexation?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_5069447" data-work_id="5069447" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/5069447/Structural_modification_of_sepiolite_natural_magnesium_silicate_by_thermal_treatment_effect_on_the_properties_of_polyurethane_adhesives">Structural modification of sepiolite (natural magnesium silicate) by thermal treatment: effect on the properties of polyurethane adhesives</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A sepiolite silicate was heat-treated at 550 and 1000°C to modify its structure, and was used as a filler in a solvent-based polyurethane (PU) adhesive. The treated sepiolites were characterized by X-ray diffraction and infra-red... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_5069447" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A sepiolite silicate was heat-treated at 550 and 1000°C to modify its structure, and was used as a filler in a solvent-based polyurethane (PU) adhesive. The treated sepiolites were characterized by X-ray diffraction and infra-red spectroscopy, and it was observed that the water was irreversibly removed from the structure and pores of the sepiolite, changing the structure. The increase of temperature produced a collapse of the sepiolite structure. The rheological, mechanical, thermal and adhesion properties of the filled PU adhesives were measured. In general, the addition of treated sepiolite to PU adhesives resulted in a loss of adhesive properties with respect to the blank (PU adhesive with untreated sepiolite). The loss in properties was more noticeable as the treatment temperature increased. Thus the PU adhesives containing treated sepiolite had reduced rheological properties (lower viscosity, lower storage and loss moduli, and they did not provide thixotropy and pseudoplasticity to the solutions) with respect to the PU adhesive filled with untreated sepiolite. On the other hand, the addition of treated sepiolite decreased the mechanical and thermal mechanical properties of PU films. The T-peel strength of roughened and roughened+chlorinated (with l wt% trichloroisocyanuric acid in 2-butanone) styrene-butadiene rubber/PU adhesive joints was improved if the PU adhesive contained untreated sepiolite, but it decreased if the sepiolite was heat-treated. Interactions between the untreated sepiolite, the solvent and the polyurethane were responsible for the improved properties of PU adhesives. These interactions disappeared when the sepiolite was heattreated, because of the destruction of the structure of the sepiolite and the removal of surface silanol groups. © 1997 Elsevier Science Ltd (Keywords: A. polyurethane; A. solvent based; B. rubber; B. surface treatment; C. infrared spectra; C. dynamic mechanical analysis; C. rheology; D. viscoelasticity)</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/5069447" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="86e06d4035714adb07ad1ab28f465c11" rel="nofollow" data-download="{"attachment_id":49462831,"asset_id":5069447,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49462831/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6777267" href="https://independent.academia.edu/MercedesPastorBlas">Mercedes Pastor Blas</a><script data-card-contents-for-user="6777267" type="text/json">{"id":6777267,"first_name":"Mercedes","last_name":"Pastor Blas","domain_name":"independent","page_name":"MercedesPastorBlas","display_name":"Mercedes Pastor Blas","profile_url":"https://independent.academia.edu/MercedesPastorBlas?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_5069447 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="5069447"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 5069447, container: ".js-paper-rank-work_5069447", }); });</script></li><li class="js-percentile-work_5069447 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 5069447; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_5069447"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_5069447 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="5069447"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 5069447; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=5069447]").text(description); $(".js-view-count-work_5069447").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_5069447").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="5069447"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="56" rel="nofollow" href="https://www.academia.edu/Documents/in/Materials_Engineering">Materials Engineering</a>, <script data-card-contents-for-ri="56" type="text/json">{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="60" rel="nofollow" href="https://www.academia.edu/Documents/in/Mechanical_Engineering">Mechanical Engineering</a>, <script data-card-contents-for-ri="60" type="text/json">{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="70902" rel="nofollow" href="https://www.academia.edu/Documents/in/Magnesium">Magnesium</a><script data-card-contents-for-ri="70902" type="text/json">{"id":70902,"name":"Magnesium","url":"https://www.academia.edu/Documents/in/Magnesium?f_ri=285668","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=5069447]'), work: {"id":5069447,"title":"Structural modification of sepiolite (natural magnesium silicate) by thermal treatment: effect on the properties of polyurethane adhesives","created_at":"2013-11-11T19:56:06.949-08:00","url":"https://www.academia.edu/5069447/Structural_modification_of_sepiolite_natural_magnesium_silicate_by_thermal_treatment_effect_on_the_properties_of_polyurethane_adhesives?f_ri=285668","dom_id":"work_5069447","summary":"A sepiolite silicate was heat-treated at 550 and 1000°C to modify its structure, and was used as a filler in a solvent-based polyurethane (PU) adhesive. The treated sepiolites were characterized by X-ray diffraction and infra-red spectroscopy, and it was observed that the water was irreversibly removed from the structure and pores of the sepiolite, changing the structure. The increase of temperature produced a collapse of the sepiolite structure. The rheological, mechanical, thermal and adhesion properties of the filled PU adhesives were measured. In general, the addition of treated sepiolite to PU adhesives resulted in a loss of adhesive properties with respect to the blank (PU adhesive with untreated sepiolite). The loss in properties was more noticeable as the treatment temperature increased. Thus the PU adhesives containing treated sepiolite had reduced rheological properties (lower viscosity, lower storage and loss moduli, and they did not provide thixotropy and pseudoplasticity to the solutions) with respect to the PU adhesive filled with untreated sepiolite. On the other hand, the addition of treated sepiolite decreased the mechanical and thermal mechanical properties of PU films. The T-peel strength of roughened and roughened+chlorinated (with l wt% trichloroisocyanuric acid in 2-butanone) styrene-butadiene rubber/PU adhesive joints was improved if the PU adhesive contained untreated sepiolite, but it decreased if the sepiolite was heat-treated. Interactions between the untreated sepiolite, the solvent and the polyurethane were responsible for the improved properties of PU adhesives. These interactions disappeared when the sepiolite was heattreated, because of the destruction of the structure of the sepiolite and the removal of surface silanol groups. © 1997 Elsevier Science Ltd (Keywords: A. polyurethane; A. solvent based; B. rubber; B. surface treatment; C. infrared spectra; C. dynamic mechanical analysis; C. rheology; D. viscoelasticity)","downloadable_attachments":[{"id":49462831,"asset_id":5069447,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6777267,"first_name":"Mercedes","last_name":"Pastor Blas","domain_name":"independent","page_name":"MercedesPastorBlas","display_name":"Mercedes Pastor Blas","profile_url":"https://independent.academia.edu/MercedesPastorBlas?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering?f_ri=285668","nofollow":true},{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=285668","nofollow":true},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=285668","nofollow":true},{"id":70902,"name":"Magnesium","url":"https://www.academia.edu/Documents/in/Magnesium?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":370958,"name":"Surface treatment","url":"https://www.academia.edu/Documents/in/Surface_treatment?f_ri=285668"},{"id":386527,"name":"X ray diffraction","url":"https://www.academia.edu/Documents/in/X_ray_diffraction?f_ri=285668"},{"id":394503,"name":"Thermal Treatment","url":"https://www.academia.edu/Documents/in/Thermal_Treatment?f_ri=285668"},{"id":420706,"name":"Infrared spectra","url":"https://www.academia.edu/Documents/in/Infrared_spectra?f_ri=285668"},{"id":1431635,"name":"Dynamic Mechanical Analysis","url":"https://www.academia.edu/Documents/in/Dynamic_Mechanical_Analysis?f_ri=285668"},{"id":1534654,"name":"Styrene Butadiene Rubber","url":"https://www.academia.edu/Documents/in/Styrene_Butadiene_Rubber?f_ri=285668"},{"id":2204428,"name":"Infra red","url":"https://www.academia.edu/Documents/in/Infra_red?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_28167274" data-work_id="28167274" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/28167274/Rheological_characterization_of_microfibrillated_cellulose_suspensions_after_freezing">Rheological characterization of microfibrillated cellulose suspensions after freezing</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This work aims to investigate the rheological properties of microfibrillated cellulose (MFC) suspensions. The effect of some experimental parameters, such as cellulose concentration, temperature, ionic strength and pH has been studied.... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_28167274" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This work aims to investigate the rheological properties of microfibrillated cellulose (MFC) suspensions. The effect of some experimental parameters, such as cellulose concentration, temperature, ionic strength and pH has been studied. For that purpose, suspensions of microfibrillated cellulose have been prepared by strong mechanical treatments of a purified sugar-beet pulp cellulose-based residue in aqueous medium. Cellulose suspensions at different concentrations (from 0.25 to 3 w/w%) have been found to display a viscoelastic solid-like behaviour, even for the lowest concentration tested. The storage modulus at 0.1 rad s À1 increased strongly upon increasing concentration from 0.25 to 3 w/w%, following a power law with an exponent of 2.58. All suspensions exhibited a shear-thinning behaviour. It was also found that viscoelastic properties of the suspensions of cellulose are not affected by temperature or by varying pH from 4.5 to 9 while the G 0 and G 00 moduli increased as salt concentration of the suspensions increased. This reinforcement of the viscoelastic properties by increasing ionic strength can be related to a screening of the electrostatic repulsions between the microfibrils, due to the presence of uronic acid groups, enhancing the fiber-fiber interactions. Mechanical treatment did not affect cellulose crystallinity. The effect of freezing was investigated as an alternative way to the most conventional cellulose preparation that consists to freeze-dry the suspensions for their conservation. It was shown that freezing preserved the rheological properties of the suspensions, contrary to freeze drying.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/28167274" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d883a5a1b38e0cb6b451a6b167305f43" rel="nofollow" data-download="{"attachment_id":48482673,"asset_id":28167274,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48482673/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="52799788" href="https://independent.academia.edu/MarkkuKataja">Markku Kataja</a><script data-card-contents-for-user="52799788" type="text/json">{"id":52799788,"first_name":"Markku","last_name":"Kataja","domain_name":"independent","page_name":"MarkkuKataja","display_name":"Markku Kataja","profile_url":"https://independent.academia.edu/MarkkuKataja?f_ri=285668","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_28167274 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="28167274"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 28167274, container: ".js-paper-rank-work_28167274", }); 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The effect of some experimental parameters, such as cellulose concentration, temperature, ionic strength and pH has been studied. For that purpose, suspensions of microfibrillated cellulose have been prepared by strong mechanical treatments of a purified sugar-beet pulp cellulose-based residue in aqueous medium. Cellulose suspensions at different concentrations (from 0.25 to 3 w/w%) have been found to display a viscoelastic solid-like behaviour, even for the lowest concentration tested. The storage modulus at 0.1 rad s À1 increased strongly upon increasing concentration from 0.25 to 3 w/w%, following a power law with an exponent of 2.58. All suspensions exhibited a shear-thinning behaviour. It was also found that viscoelastic properties of the suspensions of cellulose are not affected by temperature or by varying pH from 4.5 to 9 while the G 0 and G 00 moduli increased as salt concentration of the suspensions increased. This reinforcement of the viscoelastic properties by increasing ionic strength can be related to a screening of the electrostatic repulsions between the microfibrils, due to the presence of uronic acid groups, enhancing the fiber-fiber interactions. Mechanical treatment did not affect cellulose crystallinity. The effect of freezing was investigated as an alternative way to the most conventional cellulose preparation that consists to freeze-dry the suspensions for their conservation. It was shown that freezing preserved the rheological properties of the suspensions, contrary to freeze drying.","downloadable_attachments":[{"id":48482673,"asset_id":28167274,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":52799788,"first_name":"Markku","last_name":"Kataja","domain_name":"independent","page_name":"MarkkuKataja","display_name":"Markku Kataja","profile_url":"https://independent.academia.edu/MarkkuKataja?f_ri=285668","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":531,"name":"Organic Chemistry","url":"https://www.academia.edu/Documents/in/Organic_Chemistry?f_ri=285668","nofollow":true},{"id":113890,"name":"Power Law","url":"https://www.academia.edu/Documents/in/Power_Law?f_ri=285668","nofollow":true},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668","nofollow":true},{"id":502920,"name":"Sugar Beet","url":"https://www.academia.edu/Documents/in/Sugar_Beet?f_ri=285668","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=285668"},{"id":970774,"name":"Ionic Strength","url":"https://www.academia.edu/Documents/in/Ionic_Strength?f_ri=285668"},{"id":1323439,"name":"Carbohydrate Polymers","url":"https://www.academia.edu/Documents/in/Carbohydrate_Polymers?f_ri=285668"},{"id":1991776,"name":"Viscoelastic Properties","url":"https://www.academia.edu/Documents/in/Viscoelastic_Properties?f_ri=285668"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_7626850" data-work_id="7626850" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/7626850/Twin_optical_traps_for_two_particle_cross_correlation_measurements_Eliminating_cross_talk">Twin optical traps for two-particle cross-correlation measurements: Eliminating cross-talk</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The correlated motions of two micron-sized particles reflect the ͑micro-͒ rheological properties of a fluid and can be conveniently detected using two optical traps in combination with interferometric displacement detection. When the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_7626850" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The correlated motions of two micron-sized particles reflect the ͑micro-͒ rheological properties of a fluid and can be conveniently detected using two optical traps in combination with interferometric displacement detection. When the correlations become small, cross-talk between the two beams becomes important. We have used dual optical traps created by either two orthogonally polarized laser beams derived from one laser source, or by two independent lasers of different wavelengths for microrheology experiments. High numerical aperture lenses ͑objective and condenser͒ in the optical path can introduce depolarization, and polarizing beam splitters are not perfect, both of which can lead to optical cross-talk. We have characterized the cross-talk in our setup and demonstrate that the use of two independent laser eliminates cross-talk entirely.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/7626850" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7e2f5b8e7b953eaf29a38c51ba07a18a" rel="nofollow" data-download="{"attachment_id":48393414,"asset_id":7626850,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48393414/download_file?st=MTczOTgyMTYzOSw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="13788038" href="https://independent.academia.edu/maryamAtakhorrami">maryam Atakhorrami</a><script data-card-contents-for-user="13788038" type="text/json">{"id":13788038,"first_name":"maryam","last_name":"Atakhorrami","domain_name":"independent","page_name":"maryamAtakhorrami","display_name":"maryam Atakhorrami","profile_url":"https://independent.academia.edu/maryamAtakhorrami?f_ri=285668","photo":"https://0.academia-photos.com/13788038/4138692/4822681/s65_maryam.atakhorrami.jpg"}</script></span></span></li><li class="js-paper-rank-work_7626850 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="7626850"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 7626850, container: ".js-paper-rank-work_7626850", }); 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When the correlations become small, cross-talk between the two beams becomes important. We have used dual optical traps created by either two orthogonally polarized laser beams derived from one laser source, or by two independent lasers of different wavelengths for microrheology experiments. High numerical aperture lenses ͑objective and condenser͒ in the optical path can introduce depolarization, and polarizing beam splitters are not perfect, both of which can lead to optical cross-talk. We have characterized the cross-talk in our setup and demonstrate that the use of two independent laser eliminates cross-talk entirely.","downloadable_attachments":[{"id":48393414,"asset_id":7626850,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":13788038,"first_name":"maryam","last_name":"Atakhorrami","domain_name":"independent","page_name":"maryamAtakhorrami","display_name":"maryam Atakhorrami","profile_url":"https://independent.academia.edu/maryamAtakhorrami?f_ri=285668","photo":"https://0.academia-photos.com/13788038/4138692/4822681/s65_maryam.atakhorrami.jpg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=285668","nofollow":true},{"id":7598,"name":"Rheology","url":"https://www.academia.edu/Documents/in/Rheology?f_ri=285668","nofollow":true},{"id":58703,"name":"Cross Correlation","url":"https://www.academia.edu/Documents/in/Cross_Correlation?f_ri=285668","nofollow":true},{"id":58918,"name":"Scientific Instruments","url":"https://www.academia.edu/Documents/in/Scientific_Instruments?f_ri=285668","nofollow":true},{"id":118582,"name":"Physical sciences","url":"https://www.academia.edu/Documents/in/Physical_sciences?f_ri=285668"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES?f_ri=285668"},{"id":285668,"name":"Rheological properties","url":"https://www.academia.edu/Documents/in/Rheological_properties?f_ri=285668"},{"id":286413,"name":"Spatial Pattern","url":"https://www.academia.edu/Documents/in/Spatial_Pattern?f_ri=285668"},{"id":296317,"name":"Frequency Synthesizer","url":"https://www.academia.edu/Documents/in/Frequency_Synthesizer?f_ri=285668"},{"id":484134,"name":"Optical Trapping","url":"https://www.academia.edu/Documents/in/Optical_Trapping?f_ri=285668"},{"id":1408033,"name":"Numerical 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