U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "rheology" Remove constraint Subject: "rheology"
Start Over

Search

6,502  Search Results

« Previous | 1 - 20 of 6,502 |
Number of results to display per page

Search Results

1. Solvents govern rheology and jamming of polymeric bead suspensions

Author:
Anh Vu Nguyen Le; Adrien Izzet; Guillaume Ovarlez; Annie Colin
Source:
Journal of colloid and interface science 2023 v.629 pp. 438-450
ISSN:
0021-9797
Subject:
rheology,   etc   ; friction; polystyrenes; silicone; solvents;     Show all 5 Subjects
Abstract:
... Despite their apparent simplicity, suspensions of hard spheres in a Newtonian fluid show complex non-Newtonian behaviors and remain poorly understood. Recent works have pointed out the crucial role of interparticle contact forces in these behaviors. Here, we show that the same (polystyrene) particles, when immersed in different Newtonian solvents, show different behaviors at both the microscopic a ...
DOI:
10.1016/j.jcis.2022.09.074

2. Powder properties, rheology and 3D printing quality of gluten-free blends

Author:
Kristina Radoš; Maja Benković; Nikolina Čukelj Mustač; Matea Habuš; Bojana Voučko; Tomislava Vukušić Pavičić; Duška Ćurić; Damir Ježek; Dubravka Novotni
Source:
Journal of food engineering 2023 v.338 pp. 111251
ISSN:
0260-8774
Subject:
rheology,   etc   ; chemical composition; particle size; viscosity;     Show all 4 Subjects
Abstract:
... Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D printing. The blends were analyzed for their powder properties, and a selected blend served as a model to optimize median particle size (20.9; 155.4; 2 ...
DOI:
10.1016/j.jfoodeng.2022.111251

3. Interfacial rheology of model water–air microgels laden interfaces: Effect of cross-linking

Author:
Marie-Charlotte Tatry; Eric Laurichesse; Jan Vermant; Valérie Ravaine; Véronique Schmitt
Source:
Journal of colloid and interface science 2023 v.629 pp. 288-299
ISSN:
0021-9797
Subject:
rheology,   etc   ; air; crosslinking; mechanical properties; microgels;     Show all 5 Subjects
Abstract:
... The mechanical properties of model air/water interfaces covered by poly(N-isopropylacrylamide) microgels depend on the microgels deformability or in other words on the amount of cross-linker added during synthesis. The study is carried out by measuring the apparent dilational, the compression and the shear moduli using three complementary methods: (1) the pendant drop method with perturbative area ...
DOI:
10.1016/j.jcis.2022.08.157

4. A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion

Author:
Feifei Shi; Yaoguang Chang; Jingjing Shen; Guangning Chen; Changhu Xue
Source:
Food hydrocolloids 2023 v.134 pp. 108081
ISSN:
0268-005X
Subject:
rheology,   etc   ; alginates; digestion; droplets; emulsions; flocculation; hydrocolloids; lipids; molecular weight; pH; stomach; viscosity;     Show all 12 Subjects
Abstract:
... In this study, four important marine polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) were selected and tailored to a similar molecular weight using heterologously overexpressed enzymes. These “standardized” polysaccharides were firstly used to elucidate the effect of anionic polysaccharides on the formation, stability, rheology, and digestion of the multilayer emulsion ...
DOI:
10.1016/j.foodhyd.2022.108081

5. Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties

Author:
Wei Liao; Abdelhamid Elaissari; Emilie Dumas; Adem Gharsallaoui
Source:
Food chemistry 2023 v.400 pp. 134044
ISSN:
0308-8146
Subject:
rheology,   etc   ; citral; fluorescence; food chemistry; hydrogen bonding; kinetics; oils; sodium caseinate; surface tension;     Show all 9 Subjects
Abstract:
... The interactions between sodium caseinate (CAS) and two natural aldehydes (trans-cinnamaldehyde (TC) and citral) were studied by evaluating oil/water (O/W) interfacial and fluorescence quenching properties. A small amount of TC in the oily phase resulted in lower O/W interfacial tension (9.12 mN/m). Particularly, the use of TC developed a stronger interface with higher elastic moduli (∼16.21 mN/m) ...
DOI:
10.1016/j.foodchem.2022.134044

6. Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Author:
Q. Wang; M. Espert; V. Larrea; A. Quiles; A. Salvador; T. Sanz
Source:
Food hydrocolloids 2023 v.134 pp. 108007
ISSN:
0268-005X
Subject:
rheology,   etc   ; emulsions; foams; gel strength; hydrocolloids; lipid content; methylcellulose; microstructure; oils; oleogels; saturated fats; texture;     Show all 12 Subjects
Abstract:
... Growing public concern about the adverse health effects of overconsumption of saturated fat has contributed to the rising research interest in the field of using healthy oils to construct edible structured oils (oloegels) as fat-based alternatives. In this study two indirect methodologies (the emulsion template approach and the foam template approach) were investigated to prepare oleogels with hyd ...
DOI:
10.1016/j.foodhyd.2022.108007

7. Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles

Author:
Song Cui; David Julian McClements; Jiangli Shi; Xingfeng Xu; Fangjie Ning; Chaoran Liu; Liyang Zhou; Qingjie Sun; Lei Dai
Source:
Food chemistry 2023 v.402 pp. 134179
ISSN:
0308-8146
Subject:
rheology,   etc   ; curcumin; emulsions; encapsulation; food chemistry; hydrophobicity; lipid content; nanoparticles; oils; phytic acid; wettability; zein;     Show all 12 Subjects
Abstract:
... Pickering emulsion gels (PKEGs) are being explored as solid fat substitutes and delivery systems due to their semi-solid textures and high stabilities. However, these PKEGs have relatively high-fat content, which is undesirable for nutritional and cost reasons. Therefore, in this study, low-fat PKEGs (10 % oil content) were successfully fabricated using zein/phytic acid (ZPA) complex nanoparticles ...
DOI:
10.1016/j.foodchem.2022.134179

8. Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved

Author:
Tao Zhang; Shengjun Chen; Xiaoqi Xu; Xinbo Zhuang; Yinji Chen; Yong Xue; Changhu Xue; Ning Jiang
Source:
Food hydrocolloids 2023 v.134 pp. 108034
ISSN:
0268-005X
Subject:
rheology,   etc   ; atomic force microscopy; deformation; fish; fractal dimensions; gels; hydrocolloids; konjac mannan; microstructure; models; surimi; viscoelasticity;     Show all 12 Subjects
Abstract:
... Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity and other physical properties of blended gels; however, data on the internal phase behaviour of proteins and polysaccharides in surimi gel systems are lacking. This study establishes a relationship between dynamic rheology and the phase behaviours of protein/polysaccharide-blended systems using myofibrilla ...
DOI:
10.1016/j.foodhyd.2022.108034

9. Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

Author:
Kwan-Mo You; Brent S. Murray; Anwesha Sarkar
Source:
Food hydrocolloids 2023 v.134 pp. 108009
ISSN:
0268-005X
Subject:
rheology,   etc   ; biopolymers; corn starch; electron microscopy; emulsions; friction; gelatinization; hydrocolloids; hydrodynamics; lubrication; microgels; starch; viscosity; whey protein;     Show all 14 Subjects
Abstract:
... This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures of gelatinized corn starch (GS) and κ-carrageenan (κC) in the two-phase regime and when particle-stabilized whey protein microgel particles (WPM) were u ...
DOI:
10.1016/j.foodhyd.2022.108009

10. Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions

Author:
Cristhian Rafael Lopes Francisco; Tatiana Porto Santos; Rosiane Lopes Cunha
Source:
Food hydrocolloids 2023 v.135 pp. 108117
ISSN:
0268-005X
Subject:
rheology,   etc   ; Lupinus; droplet size; droplets; flocculation; fluorescence; food industry; grape seed extract; homogenization; hydrocolloids; hydrophobicity; microstructure; protein isolates;     Show all 13 Subjects
Abstract:
... Conjugation of plant proteins with phenolic compounds has been an efficient strategy to improve the limited capacity of this kind of protein to stabilize emulsions. In this sense, the stabilizing capacity of lupin protein-grape seed extract conjugates in the form of nano (NC) or micro (MC) particles was evaluated in oil-in-water emulsions. Covalent binding between lupin protein isolate (LPI) and g ...
DOI:
10.1016/j.foodhyd.2022.108117

11. Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl

Author:
Marios Andreadis; Thomas Moschakis
Source:
Food hydrocolloids 2023 v.134 pp. 107985
ISSN:
0268-005X
Subject:
rheology,   etc   ; confocal microscopy; disulfides; ethanol; gelation; gels; hydrocolloids; hydrogen; microstructure; porosity; sodium chloride; storage modulus; synergism; texture; whey; whey protein isolate;     Show all 16 Subjects
Abstract:
... The heat-induced gelation of whey proteins in the presence of sodium chloride (0–300 mM) and ethanol (0–70.0% w/w) has been investigated by confocal microscopy, texture analysis and rheology. In the presence of NaCl, the alcohol-induced gels had a low porosity and formed a “particulate” network, as evidenced by confocal microscopy. Even 1% of ethanol was able to form very elastic gels, to increase ...
DOI:
10.1016/j.foodhyd.2022.107985

12. Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment

Author:
Mengxiao Yang; Aiqian Ye; Zhi Yang; David W. Everett; Elliot Paul Gilbert; Harjinder Singh
Source:
Food chemistry 2023 v.402 pp. 134214
ISSN:
0308-8146
Subject:
rheology,   etc   ; casein; coagulation; food chemistry; heat treatment; hydrolysis; micelles; microscopy; milk; pH; reversed-phase high performance liquid chromatography; whey; whey protein;     Show all 13 Subjects
Abstract:
... The effect of whey proteins and heat treatment (90 °C, 5 min) on pepsin-induced hydrolysis of κ-casein, and subsequent coagulation of casein micelles, was investigated at pH 6.3 and 6.0 using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. Whey proteins did not affect the hydrolysis of κ-casein but retarded the coagulation process. Heat treatment did not affect th ...
DOI:
10.1016/j.foodchem.2022.134214

13. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions

Author:
Adil M. Abker; Shurui Wang; Shihan Chen; Meihu Ma; Xing Fu
Source:
Journal of food engineering 2023 v.339 pp. 111276
ISSN:
0260-8774
Subject:
rheology,   etc   ; Helianthus annuus; corn; droplets; egg albumen; emulsions; heat treatment; microscopy; particle size; sonication; soybeans; sunflower oil; surface tension; ultrasonics; viscosity;     Show all 15 Subjects
Abstract:
... This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, ζ-potential, particle size, rheology, viscosity, and interfacial tension. Th ...
DOI:
10.1016/j.jfoodeng.2022.111276

14. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Author:
Xinyang Sun; Simiao Wu; Filiz Koksel; Minhao Xie; Yong Fang
Source:
Food hydrocolloids 2023 v.135 pp. 108123
ISSN:
0268-005X
Subject:
rheology,   etc   ; breadmaking; breadmaking quality; breads; dietary fiber; dough; geometry; gluten; hydrocolloids; ingredients; particle size; temperature; viscoelasticity; wheat; wheat bran; whole wheat flour;     Show all 16 Subjects
Abstract:
... To benefit the consumers with a variety of health benefits, the incorporation of wheat bran into the bread formula has been widely conducted. This leads to changes in the rheological properties of dough that is associated with the overall quality of bakery products. This review has demonstrated the utility of a wide range of measurements at large and small deformations for determining dough rheolo ...
DOI:
10.1016/j.foodhyd.2022.108123

15. Development and characterization of ultrastable emulsion gels based on synergistic interactions of xanthan and sodium stearoyl lactylate

Author:
Chunhuan Liu; Yunxing Li; Rong Liang; Hong Sun; Lei Wu; Cheng Yang; Yuanfa Liu
Source:
Food chemistry 2023 v.400 pp. 133957
ISSN:
0308-8146
Subject:
rheology,   etc   ; Fourier transform infrared spectroscopy; electrostatic interactions; emulsifiers; emulsions; food chemistry; hydrophobicity; oil-water interface; oils; pH; polymers; sodium; temperature; viscoelasticity; xanthan gum; zeta potential;     Show all 16 Subjects
Abstract:
... Emulsion gels with the mixtures of low-molecular-weight emulsifier (LME) and polymer have attracted much attention in food; however, the LME-polymer interactions in emulsion system are complex and unclear. Here, the interactions between SSL and xanthan in emulsions and the mechanisms of stabilizing emulsions were investigated by using tensiometry, zeta potential, Fourier transform infrared spectro ...
DOI:
10.1016/j.foodchem.2022.133957

16. Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion

Author:
Caiyun Cheng; Chao Yuan; Bo Cui; Lu Lu; Jianpeng Li; Haojie Sha
Source:
Food hydrocolloids 2023 v.134 pp. 108104
ISSN:
0268-005X
Subject:
rheology,   etc   ; adsorption; contact angle; crystal structure; cyclodextrins; droplet size; emulsions; homogenization; hydrocolloids; loss modulus; microstructure; oil-water interface; oils; solubility; storage modulus; storage quality; surface tension;     Show all 17 Subjects
Abstract:
... An oil-in-water (O/W) Pickering emulsion stabilized by cyclodextrins (CDs), including α-, β-, γ-CD, and the hydroxypropyl (HP) derivatives, was prepared by high-speed homogenization. The interfacial behavior of CDs was studied by the contact angle, surface tension, interface tension, and adsorption kinetics. The physicochemical properties of CD Pickering emulsion were characterized by adsorption c ...
DOI:
10.1016/j.foodhyd.2022.108104

17. In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion

Author:
Yang Tang; Chengcheng Gao; Xiaozhi Tang
Source:
Food hydrocolloids 2023 v.134 pp. 108103
ISSN:
0268-005X
Subject:
rheology,   etc   ; adsorption; chitosan; cinnamon; droplet size; emulsions; essential oils; gel strength; gum arabic; hydrocolloids; hydrogen; hydrophobicity; microstructure; oil-water interface; oils; schiff bases; surface tension; zeta potential;     Show all 18 Subjects
Abstract:
... In this study, chitosan and gum Arabic coacervated complex (CGCC) were used to stabilize high internal phase Pickering emulsion (HIPE), and cinnamon essential oil (CEO) was incorporated into oil phase. The effects of CEO and CGCC concentration on the microstructure, rheology, gel strength and stability of HIPE were investigated. Benefiting from the enhancement of the hydrophobicity of CGCC by gum ...
DOI:
10.1016/j.foodhyd.2022.108103

18. Influence of grain bidispersity on dense granular flow in a two-dimensional hopper

Author:
Changhao Li; Xin Li; Tengfei Jiao; Fenglan Hu; Min Sun; Decai Huang
Source:
Powder technology 2022 v.401 pp. 117271
ISSN:
0032-5910
Subject:
rheology,   etc   ; mass flow; technology;     Show all 3 Subjects
Abstract:
... This work uses the discrete-element method to investigate bidisperse dense granular flow with large and small grains in a two-dimensional hopper. A half-circular dynamical force arch forms above the outlet, and the robustness of Beverloo's law is verified to describe the relationship between flow rate and outlet size. The bidisperse flow peaks when monodisperse flow of small grains is supplemented ...
DOI:
10.1016/j.powtec.2022.117271

19. Polymeric Friction Modifiers: Influence of Anchoring Chemistry on Their Adsorption and Effectiveness

Author:
Sébastien Delamarre; Tobias Gmür; Nicholas D. Spencer; Juliette Cayer-Barrioz
Source:
Langmuir 2022 v.38 no.37 pp. 11451-11458
ISSN:
1520-5827
Subject:
rheology,   etc   ; adsorption; friction; polymers;     Show all 4 Subjects
Abstract:
... Correlated adsorption and lubricity have been investigated using polymeric friction modifiers, specifically designed with an oleophilic brush-forming block and an anchoring block of comparable length. Through adsorption, rheology, and friction measurements, we have highlighted the existence of boundary layers, whose molecular organization and mechanical properties govern the frictional behavior. W ...
DOI:
10.1021/acs.langmuir.2c01782

20. Subduction initiation triggered by collision: A review based on examples and models

Author:
Gaoxue Yang
Source:
Earth-science reviews 2022 v.232 pp. 104129
ISSN:
0012-8252
Subject:
rheology,   etc   ; geometry; subduction; tectonics;     Show all 4 Subjects
Abstract:
... Subduction initiation is one of the main unsolved issues in plate tectonics theory with different proposed mechanisms. In the arc (plateau, terrane)-continent collision models, a new subduction zone can be induced by subduction polarity reversal or subduction transference. In this study, I have reviewed the typical natural examples and numerical models for the subduction initiation of polarity rev ...
DOI:
10.1016/j.earscirev.2022.104129