نتایج جستجو برای: physicochemical and rheological properties
تعداد نتایج: 16940030 فیلتر نتایج به سال:
in this investigation the effect of external field on the electron density of nanostructures of cds, cdse, cdte, gaas and polymeric structure of three, four, five and six units of cds as a kind of nanosolar cells has been studied theoretically. as modeling this system in nanodimension, molecular structures has used. specific properties of molecular structures permit us to consider different sym...
Different strategies have been developed to incorporate bioactive compounds into food products improve their biological activity against degradation effects. The aim of this study was develop natural yogurt enriched with mango (Mangifera indica) peel extracts (MPEs) in chitosan–xanthan gum dispersions and evaluate physicochemical, rheological, antioxidant activity. A hydroethanolic extract obta...
Xanthan gum is a high molecular weight substance with potential in improving emulsions properties. The formulation composition was selected on Tween 80 ternary phase diagram and was modified by the addition of xanthan gum at different concentrations (0.0% – 1.0%). The main objective of this study was to determine the effect of xanthan gum on physicochemical and rheological properties of rice br...
in this project, some new polyaspartimides, (pas)s, have been synthesized form michael addition reaction between new synthetic bismaleimide (bmi) and some aromatic diamines. a characteristic property of this polyaspartimides is a pendent carboxylic group, which introduced to these polymers from new bismaleimide. bismaleimides (bmi) is one of the interesting compounds, which can be self-polymeri...
Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were eval...
Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...
Magnetic Rotational Spectroscopy with Nanorods to Probe Time - 2 Dependent Rheology of Microdroplets
8 ABSTRACT: In situ characterization of minute amounts of fluids that rapidly change 9 their rheological properties is a challenge. In this paper, the rheological properties of 10 fluids were evaluated by examining the behavior of magnetic nanorods in a rotating 11 magnetic field. We proposed a theory describing the rotation of a magnetic nanorod in 12 a fluid when its viscosity increases with ...
The use of exopolysaccharides (EPS) in industrial product formulations has increased in recent years due to their ability to increase the viscosity of solutions or cause the formation of gels, affecting the texture of products. In industry, EPS can be added as gelling, thickening and stabilizing agents in foods, pharmaceuticals and cosmetics. In this context, EPS from nitrogen-fixing rhizobial ...
In situ characterization of minute amounts of fluids that rapidly change their rheological properties is a challenge. In this paper, the rheological properties of fluids were evaluated by examining the behavior of magnetic nanorods in a rotating magnetic field. We proposed a theory describing the rotation of a magnetic nanorod in a fluid when its viscosity increases with time exponentially fast...
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