Rheological properties of anionic polystyrenes. 7. Viscoelastic properties of six-branched star polystyrenes and their concentrated solutions

1981 ◽  
Vol 14 (2) ◽  
pp. 354-360 ◽  
Author(s):  
Toshiro Masuda ◽  
Yasuhiko Ohta ◽  
Mitsunobu Kitamura ◽  
Yoichiro Saito ◽  
Kyoko Kato ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Concentrated Solutions

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

scholarly journals Viscoelastic Properties of Melts and Concentrated Solutions of Styrene-Methyl Methacrylate Block Copolymers

1978 ◽  
Vol 6 (1) ◽  
pp. 20-23 ◽  
Author(s):  
Mitsunobu KITAMURA ◽  
Satoshi YAMAMOTO ◽  
Toshiro MASUDA ◽  
Shigeharu ONOGI
Keyword(s):  
Block Copolymers ◽  
Methyl Methacrylate ◽  
Viscoelastic Properties ◽  
Concentrated Solutions

scholarly journals Viscoelastic Properties of Concentrated Solutions of Mixtures of Three- and Four-Branched Star Polystyrenes

1981 ◽  
Vol 13 (9) ◽  
pp. 859-868 ◽  
Author(s):  
Yasuhiko Ohta ◽  
Mitsunobu Kitamura ◽  
Toshiro Masuda ◽  
Shigeharu Onogi
Keyword(s):  
Viscoelastic Properties ◽  
Concentrated Solutions
Sign in / Sign up

Export Citation Format

Share Document