this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...

Rheological techniques and methods have been employed for many decades in the characterization of polymers. Originally developed and used on synthetic polymers, rheology has then found much interest in the field of natural (bio) polymers. This review concentrates on introducing the fundamentals of rheology and on discussing the rheological aspects and properties of the two major classes of biop...

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea...

Rheological Properties Such as Viscosity (η), Shear Stress (τ), and Torque (M) of the mixtures of (HTPB) with Octagon (HMX), Hexogen (RDX), and 2, 6 Diamino-4-Phenyl-1, 3, 5 Triazine (DAPTA) mixtures were measured. The experimental design was arranged for three factors at two levels (High and low levels). Temperature of the mixture (°C), Speed of the stirrer (rpm), Mixing Time (minutes) have be...

Binary and ternary blends of poly(lactic acid) (PLA), polystyrene (PS) and acrylonitrile-butadiene-styrene (ABS) were prepared using a one-step extrusion process. Rheological and mechanical properties of the prepared blends were determined. Rheological properties were studied using a capillary rheometer, shear rate, shear stress, non-Newtonian index, shear viscosity and flow activation energy w...

The paper reviews recent experimental results concerning a wide variety of magnetic nanofluids with high saturation magnetization. Magnetic, rheological and magneto-rheological properties are presented and discussed, especially related to nanostructural processes and colloidal stability in applied magnetic field.