The vitreous humour (VH) is a complex biofluid that occupies a large portion of the eyeball between the lens and the retina, and exhibits non-Newtonian rheological properties that are key for its function in the eye. It is often possible to distinguish two different phases in VH, known as liquid and gel phases (Sebag J Eye 1: 254–262, 1987). In this work, we present a detailed rheological chara...

The instrument for determination the texture with air puff’s Foodtexture Puff Device (FPD) is a new device that yields contactless, fast, easy and non-destructive rheological measurements of food products. The instrument applies a controlled air pulse to the surface of a food product, while a laser distance sensor measures the deformation. This approach can be considered as an alternative metho...

The goal of this paper was to design several sodium carboxymethylcellulose hydrogels containing a BCS class II model drug and to evaluate their flow and thixotropic properties. The rheological measurements were performed at two temperatures (23 °C and 37 °C), using a rotational viscometer. The hydrogels were stirred at different time intervals (10 s, 2, 5, 10 and 20 min at 23 °C, and 10 s, 2 an...

Core-shell structured electrorheological (ER) and magnetorheological (MR) particles have attracted increasing interest owing to their outstanding field-responsive properties, including morphology, chemical and dispersion stability, and rheological characteristics of shear stress and yield stress. This study covers recent progress in the preparation of core-shell structured materials as well as ...

Texture of fatty liver, as a multiparameter attribute, has been examined more and more during the last decade. The instrumental texture analysers used are developed on the analogy of penetration tests to imitate the action of human jaws. In this study a Physica UDS200 rheometer was used, fitted with a MP31 top plate and a Peltier bottom plate. Rotational rheometer measurements using plate-plate...

Hrušková M., Švec I. (2017): Rheological characteristics of composite flour with linseed fibre – relation to bread quality. Czech J. Food Sci., 35: 424–431. Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fe...