Molecular Weight Dependence of Structures and Rheological Properties for Fumed Silica Suspensions in Polystyrene Solutions

Langmuir ◽  
1996 ◽  
Vol 12 (26) ◽  
pp. 6179-6183 ◽  
Author(s):  
Masami Kawaguchi ◽  
Atsushi Mizutani ◽  
Yushu Matsushita ◽  
Tadaya Kato
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Fumed Silica ◽  
Molecular Weight Dependence ◽  
Silica Suspensions

On the steady shear behavior of hydrophobic fumed silica suspensions in PPG and PEG of low molecular weight

2016 ◽  
Vol 15 (1) ◽  
pp. 55-63 ◽  
Author(s):  
F. J. Rubio-Hernández ◽  
A. I. Gómez-Merino ◽  
N. M. Páez-Flor ◽  
J. F. Velázquez-Navarro
Keyword(s):  
Molecular Weight ◽  
Fumed Silica ◽  
Shear Behavior ◽  
Steady Shear ◽  
Low Molecular Weight ◽  
Silica Suspensions

Rheological Properties of Fumed Silica Suspensions in the Presence of Potassium Chloride

2007 ◽  
Vol 46 (1) ◽  
pp. 328-332 ◽  
Author(s):  
Keiko Yokoyama ◽  
Yoshinori Koike ◽  
Atsushi Masuda ◽  
Masami Kawaguchi
Keyword(s):  
Potassium Chloride ◽  
Rheological Properties ◽  
Fumed Silica ◽  
Silica Suspensions

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

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