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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 ...
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 ...
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 ...
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 ...
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) ...
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 ...
... 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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...