scholarly journals Rheological properties of a β-1,3-polyglucuronic acid derivative from 4-acetamido-TEMPO-mediated oxidation of curdlan

RSC Advances ◽  
2017 ◽  
Vol 7 (80) ◽  
pp. 50441-50448 ◽  
Author(s):  
Jing-Kun Yan ◽  
Li-Xia Wu ◽  
Wen-Yi Qiu ◽  
Yao-Yao Wang ◽  
Zhi-Chao Ding ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Acid Derivative ◽  
Polyglucuronic Acid ◽  
Mediated Oxidation ◽  
Acid Structure

The rheological properties of a carboxylic curdlan bearing a β-1,3-polyglucuronic acid structure were investigated as a function of concentration and temperature.

Antioxidant activities of a polyglucuronic acid sodium salt obtained from TEMPO-mediated oxidation of xanthan

2015 ◽  
Vol 116 ◽  
pp. 34-41 ◽  
Author(s):  
C. Delattre ◽  
G. Pierre ◽  
C. Gardarin ◽  
M. Traikia ◽  
R. Elboutachfaiti ◽  
...  
Keyword(s):  
Sodium Salt ◽  
Antioxidant Activities ◽  
Acid Sodium Salt ◽  
Polyglucuronic Acid ◽  
Mediated Oxidation

An usnic acid derivative as new tweezer for non-covalent aromatic interaction complex

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
B Legouin ◽  
M Chollet-Krugler ◽  
S Tomasi ◽  
P Uriac ◽  
P van de Weghe
Keyword(s):  
Acid Derivative ◽  
Usnic Acid ◽  
Aromatic Interaction

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

THE INFLUENCE OF SELECTED POLYMERS ON THE RHEOLOGICAL PROPERTIES OF HYDROGELS WITH CHITOSAN APPLIED ON THE SKIN

2017 ◽  
Vol XXII ◽  
pp. 201-206 ◽  
Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz
Keyword(s):  
Rheological Properties

THE RHEOLOGICAL PROPERTIES OF BLOOD UNDER BASAL CELL SKIN CANCER IN THE IMMEDIATE POSTOPERATIVE PERIOD

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim
Keyword(s):  
Skin Cancer ◽  
Rheological Properties ◽  
Basal Cell ◽  
Postoperative Period

Connections between glutenin proteins and rheological properties of winter wheat

2006 ◽  
Vol 34 (1) ◽  
pp. 693-696 ◽  
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Ágnes Elek ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Rheological Properties
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