the aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well as to find the relationship between the particular albumin fractions and enzyme activity of the tested wheat flours and dough rheological properties. the determined content of albumin fractions ranged from 2.64 to 17.50% of total proteins. more than 50% of the...

the effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. a complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. the correlation coefficient among the various parameters of applied methods wa...

Design of polymer properties, especially the relation between tensile and dynamic moduli in terms of chain conformational statistics was considered. Data on new elastomer blends with gradient properties enabling mixing on the molecular level were analysed in parallel to classical commodity materials. A new model describing the rheological behaviour of immobilized biopolymers was developed and t...

A single point viscosity measurement has been proven meaningless in determining the rheological and application properties of a paint. Paints having the same “one point“ viscosity can hove different settling, sag, and leveling properties. These rheological differences are graphically depicted by means of viscosity profiles obtained through the use of low and high shear rate viscometers. A metho...

In the mechanics of continua the theories of two types of substances have been mainly considered, those of Hookean elastic solids and of Newtonian fluids. I t is common knowledge that there are many substances of great importance which cannot be classified under either heading. Some of these substances exhibit both elastic and viscous properties; they flow under the influence of applied stresse...

The understanding of the rheological and mechanical properties of nanoparticle aggregates is important for the application of nanofillers in nanocompoistes. In this work, we report a rheological study on the rheological and mechanical properties of nano-silica agglomerates in the form of gel network mainly constructed by hydrogen bonds. The elastic model for rubber is modified to analyze the el...

background & aim:  psyllium (plantago psyllium l.) is a native plant that grows widely in india and iran. different cases of using psyllium gum for its suitable rheological properties in a wide range of food products exist in nature. experimental: in this study, different fractions of psyllium gum were extracted by water and alkali treatments. rheological properties of these fractions were ...

Background & Aim: Herbal extracts contain the important useful natural compounds. In the food industry are great important due to properties flavoring and aroma's, as well as delaying the corruption and are widely used as condiments, flavorings, preservatives and antioxidants. Experimental: The extract of Tragopogon graminifolius was added to milk prepared for yogurt producti...

Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

Laboratory measurements of physical properties of planetary ices generate information for dynamical models of tectonically active icy bodies in the outer solar system. We review the methods for measuring both flow properties and thermal properties of icy planetary materials in the laboratory, and describe physical theories that are essential for intelligent extrapolation of data from laboratory...