Polysaccharide from the seeds of Plantago asiatica L. has many bioactivities, but few papers report on the structural and rheological characteristics of the alkaline extract. The alkaline extracted polysaccharide was prepared from seeds of P. asiatica L. and named herein as alkaline extracted polysaccharide from seeds of P. asiatica L. (PLAP). Its structural and rheological properties were char...

Rheological characteristics of Al2O3, CuO and TiO2 nano particles were investigated in oil asthe base fluid at 1 and 2 wt.%. Constitutive relations for non-Newtonian fluid were discussedbased on the power-law model. Measured viscosities of each nanofluid were used to evaluatethe power-law and consistency index. Results indicated that the nanofluid viscosity decreasedby increasing the concentrat...

Glucose-rich plasma is commonly observed in diabetes mellitus and in-vitro incubation of erythrocytes in glucose-rich media may produce the non-enzymatic glycosylation of erythrocyte proteins. The present study investigates the effects of an increased concentration of glucose in a suspending medium on erythrocyte rheological parameters. Erythrocytes, which were obtained from ten healthy volunte...

This study presents the action of an exogenous enzyme: protease in different dosages, in the bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on th...

The rheological properties of blended cement-based materials depend strongly on mixture proportions and the characteristics of the components. In this study, design of experiments is used to investigate the influence of three variables (cement particle size distribution (PSD), fly ash PSD, and ratio of fly ash to cement) at each of four levels on the yield stress and viscosity of blended pastes...

The effects of either cooking temperature (45, 80, and 100 °C) or inclusion of seed particles on the dynamic-mechanical and sensorial properties of value-added Crimson seedless, Black Pearl, or Baresana grape-based smoothies were studied. The inclusion of seed particles resulted in significant increases of the phenolic content, both in Black Pearl and Baresana, but it did not affect in a negati...

In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate s...