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      Materials EngineeringStructureCatalysisRheological properties
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      WaterStatistical AnalysisRheologyMultidisciplinary
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      ChemistryViscoelasticityColloidsAggregation
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      MicrobiologyOrganic ChemistryMetallurgyMedical Microbiology
Aqueous suspensions of submicrometer, 20 vol% AlâOâ powder exhibited a transition from strongly flocculated, thixotropic behavior to a low-viscosity, Newtonian-like state upon adding small amounts of maltodextrin (0.03 g of... more
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      Materials EngineeringMechanical EngineeringMaterials ScienceInfrared spectroscopy
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This paper presents an optimization of a lightweight biopolymer drilling fluid for underbalanced drilling (UBD) using Response Surface Methodology (RSM). Concentrations of four raw materials (glass bubbles, clay, xanthan gum and starch)... more
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      Performance StudiesWater qualityResponse Surface MethodologyStarch
... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding... more
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      BiologySaccharomyces cerevisiaeLactic Acid BacteriaMaize
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      UltrasoundDifferential scanning calorimetryRheological propertiesMicrostructures
In this paper a complete rheological characterisation of bread dough added with water-solvable pentosans is showed. In the literature several works are available showing the chemical and physical effect of pentosan addition but it is... more
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      Chemical EngineeringFoodStress relaxationOscillations
Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples were... more
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      Ice CreamCamel MilkRheological propertiesAntioxidant Activity
Dermal scaffolds promote healing of debilitating skin injuries caused by burns and chronic skin conditions. Currently available products present disadvantages and therefore, there is still a clinical need for developing new dermal... more
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      Tissue EngineeringSurface RoughnessRheological propertiesBiomaterials and tissue engineering scaffolds
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This study developed a procedure for the production of sour bread from 100% maize meal. The modified method combined sponge and dough methods in two mixing stages to form a batter rather than stiff dough. The baking quality of the maize... more
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      Lactic Acid BacteriaMaizeRheological propertiesSensory properties
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      EngineeringLight ScatteringPolymerCHEMICAL SCIENCES
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      Organic ChemistryRheological propertiesFood SciencesSoybean Oil
This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer... more
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      FTIR spectroscopyFood IndustryRheological propertiesThin Layer Chromatography
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      Chemical EngineeringFoodGoodness of FitNIR spectroscopy
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      EngineeringRheologySurface RoughnessFilm
Olive growers start earlier to harvesting in order to obtain high quality oils, however unripe olives show different characteristics affecting technological and rheological properties. This work is aimed to study the effect of malaxation... more
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      Food EngineeringFoodSeasonalityFactorial Design
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      KineticsIndustrial BiotechnologyProtein AggregationCooling Rate
The authors of this article propose the methods of the complex studies of the rheological properties of the cross-linked polymer composition used as a waterproof compound for the technologies of the in-situ waterproofing in the certain... more
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      Shear StressRheological propertiescross-linked polymer composition (CPC)Effective Viscosity
Both small amplitude oscillatory and steady shear measurements were carried out at 25 °C, 50 °C, and 75 °C in order to determine the rheological properties of the mixtures of flaxseed gum (0.1–0.5%) and native maize starch (3%). It was... more
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