Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency

2021 ◽  
Author(s):  
Yiwei Xiao ◽  
Xiaonian Wu ◽  
Biao Zhang ◽  
Feijun Luo ◽  
Qinlu Lin ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Ultrasonic Frequency ◽  
Aggregation Structure

Effects of aggregation structure on rheological properties of thermoplastic polyurethanes

Polymer ◽  
2007 ◽  
Vol 48 (16) ◽  
pp. 4793-4803 ◽  
Author(s):  
Satoshi Yamasaki ◽  
Daisuke Nishiguchi ◽  
Ken Kojio ◽  
Mutsuhisa Furukawa
Keyword(s):  
Rheological Properties ◽  
Thermoplastic Polyurethanes ◽  
Aggregation Structure

Mechanical and Rheological Properties of Compatibilized LDPE/Wood Flour Composites

2012 ◽  
Vol 549 ◽  
pp. 729-732 ◽  
Author(s):  
Wei Hua Luo ◽  
Zheng Liang Wang ◽  
Xing Xing Liu
Keyword(s):  
Tensile Strength ◽  
Rheological Properties ◽  
Interfacial Adhesion ◽  
Complex Modulus ◽  
Wood Flour ◽  
Reactive Extrusion ◽  
Melt Flow Rate ◽  
Elongation At Break ◽  
Aggregation Structure ◽  
Expansion System

LDPE-g-MAH copolymer is prepared through reactive extrusion, and then added to LDPE/wood flour (WF) composites. Effects of LDPE-g-MAH and WF content on mechanical and rheological properties of LDPE/WF composites were investigated by melt flow rate (MFR), mechanical testing and advanced rheometric expansion system (ARES). Results show that the tensile strength of the composites increase with the increase of WF content, but the MFR value and elongation at break decrease tremendously. The tensile strength, impact strength, complex modulus and viscosity of the composites all show an increase with the application of LDPE-g-MAH on account of the enhanced interfacial adhesion. The abrupt ascent in the complex modulus of the LDPE/WF (70/30) composite when the shear rate reaches a definite value may denote changes in the aggregation structure of WF in LDPE matrix.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

THE INFLUENCE OF SELECTED POLYMERS ON THE RHEOLOGICAL PROPERTIES OF HYDROGELS WITH CHITOSAN APPLIED ON THE SKIN

2017 ◽  
Vol XXII ◽  
pp. 201-206 ◽  
Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz
Keyword(s):  
Rheological Properties

THE RHEOLOGICAL PROPERTIES OF BLOOD UNDER BASAL CELL SKIN CANCER IN THE IMMEDIATE POSTOPERATIVE PERIOD

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim
Keyword(s):  
Skin Cancer ◽  
Rheological Properties ◽  
Basal Cell ◽  
Postoperative Period

Connections between glutenin proteins and rheological properties of winter wheat

2006 ◽  
Vol 34 (1) ◽  
pp. 693-696 ◽  
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Ágnes Elek ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Rheological Properties
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