The present study was aimed to develop topical gel of Curcumin which enhances the bioavailability & permeation with the help of combination of polymers which will be useful in further drug delivery. Polymers plays major role in various characterization parameters of topical gel such as in vitro release and rheological properties. A stable, elegant formulation of curcumin gel was successfully pr...

Recently, optical tweezing has been used to provide a method for microrheology addressed to measure the rheological properties of small volumes of samples. In this work, we corroborate this emerging field of microrheology by using these optical methods for the characterization of polyelectrolyte solutions with very low viscoelasticity. The influence of polyelectrolyte (i.e., polyacrylamide, PAM...

This paper undertakes a parallel analysis of the gelation mechanisms, structure and rheological properties of gelatin and collagen gels. Although the molecular compositions of collagen and gelatin are almost identical, gelation proceeds from distinct mechanisms and leads to different types of molecular assemblies. First are presented the properties of the solutions, based on their structural an...

Food includes a wide range of biological materials with diverse rheological character. They are mostly a mixture of different structures previously treated in this book: emulsions, suspensions, foams, gels, solutions and melts. This means that the food rheologist deals with complex fluids which often are substantially inhomogeneous. The variability in the biological food systems is large in con...

As one of the characterization tools for nanoscience & nanotechnology, magnetic rotational spectroscopy (MRS) with magnetic nanoprobes is a powerful method for in-situ characterization of minute amounts of complex fluids and for study of nanoscale structures in fluids. In MRS, a uniformly rotating magnetic field rotates magnetic microor nano-probes in the liquid and one studies rheological prop...

The purpose of this study was to select a polymer for a simulated gastric media (simHGF) to obtain rheological properties similar to that of aspirated human gastric fluid (aspHGF). Rheological characterization showed that addition of 0.2% (w/v) MC 20.000 mPa·s to simHGF provided a simulated media with rheological properties similar to that of aspHGF. INTRODUCTION Many efforts have been made tow...

Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. Materials and Me...