scholarly journals Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

2020 ◽  
Vol 8 (4) ◽  
pp. 2143-2155 ◽  
Author(s):  
Hannaneh Moniri ◽  
Reza Farahmandfar ◽  
Ali Motamedzadegan
Keyword(s):  
Zeta Potential ◽  
Physical Properties ◽  
Shear Viscosity ◽  
Oscillatory Behavior ◽  
Steady Shear ◽  
Steady Shear Viscosity ◽  
Hot Air ◽  
Cress Seed ◽  
Ft Ir ◽  
Seed Gum

Thermal Property, Morphology, Mechanical and Rheological Properties of a Modified Bio-Polymers Prepared by Blending Poly(3-Hydrobutyrate-Co-4-Hydrobutyrate) with Chain Extenders

2010 ◽  
Vol 152-153 ◽  
pp. 924-930
Author(s):  
Mei Li ◽  
Zhi Qiang Li ◽  
Jun Xu ◽  
Dun Sheng Wei ◽  
Hong Wei Zhu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Shear Viscosity ◽  
Loss Modulus ◽  
Freeze Fracture ◽  
Fracture Morphology ◽  
Steady Shear ◽  
Thermal Transitions ◽  
Remarkable Effect ◽  
Steady Shear Viscosity ◽  
Chain Extenders

Modified Poly(3-hydroxybutyrate-co-4-hydroxybutyrate) [P(3HB-co-4HB)] was prepared by melt reactive blending P(3HB-co-4HB) with chain extenders (ADR-4367). Thermal transitions, spherulitic and freeze-fracture morphology, mechanical and rheological properties of the chain extended bio-materials were investigated. The results show that glass transition temperatures and crystallization temperatures increase, crystallinity and diameters of spherulites decrease, there are amorphous parts dispersed among the crystalline phase, and the bio-materials transfer from brittleness to toughness and ductility. Steady shear viscosity of the modified P(3HB-co-4HB) increases by about one order of magnitude, melts of the modified P(3HB-co-4HB) behave more viscoelasticity by storage modulus and loss modulus correlated with oscillatory shear frequency. Addition of ADR-4367 with contents of 4~6 wt% in the blends is enough to branching and coupling the co-polymer chains and brings remarkable effect on improving mechanical properties, steady shear viscosity and viscoelasticity.

STEADY SHEAR VISCOSITY OF ULTRAFILTERED WHOLE AND SKIM MILK RETENTATES BEFORE AND DURING FERMENTATION

1999 ◽  
Vol 30 (5) ◽  
pp. 549-561
Author(s):  
D. M. MUN ◽  
T.-T. HSIEH ◽  
C. TIU ◽  
B. J. SUTHERLAND
Keyword(s):  
Shear Viscosity ◽  
Skim Milk ◽  
Steady Shear ◽  
Steady Shear Viscosity

The role of protein content on the steady and oscillatory shear rheology of model synovial fluids

Soft Matter ◽  
2014 ◽  
Vol 10 (32) ◽  
pp. 5965-5973 ◽  
Author(s):  
Z. Zhang ◽  
S. Barman ◽  
G. F. Christopher
Keyword(s):  
Hyaluronic Acid ◽  
Synovial Fluid ◽  
Acid Solution ◽  
Protein Content ◽  
Shear Viscosity ◽  
Steady Shear ◽  
Interfacial Rheology ◽  
Steady Shear Viscosity ◽  
Synovial Fluids

Model synovial fluid steady shear viscosity to hyaluronic acid solution are identical when interfacial rheology effects are removed.

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