Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins by Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune

“…This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a control. …”
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Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) by Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang

“…The responses evaluated where proteins, lipids, carbohydrates, minerals (iron, calcium, phosphorus, potassium, sodium, magnesium, and zinc), carotenoids, fibers, and ash content. The rheological analyses (rapid viscosity analysis) were carried out on the optimal flour. …”
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Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts by Renyong Tang, Yurong Lu, Caiyun Hou, Jiaxuan Peng, Wei Wang, Xiulan Guo

“…The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. …”
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Effects of Incorporation of Marble Powder Obtained by Recycling Waste Sludge and Limestone Powder on Rheology, Compressive Strength, and Durability of Self-Compacting Concrete by Rayed Alyousef, Omrane Benjeddou, Chokri Soussi, Mohamed Amine Khadimallah, Abdeliazim Mustafa Mohamed

“…The main purpose of this work is to evaluate the marble filler effects on the rheology in the fresh state and on the hardened properties of SCCs compared to those of limestone filler. …”
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Thermal performance analysis capturing variable liquid characteristics based on chemically reactive rheological liquid with diffusive-thermo and thermo-diffusive effect by Attia Boudjemline, M. Waqas, Nurnadiah Zamri, Mohammed Jameel, Hala A. Hejazi, Saidani Taoufik, Meznah M. Alanazi, Oqila Ganiyeva

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Rheological Properties of Hydrophobically Associative Copolymers Prepared in a Mixed Micellar Method Based on Methacryloxyethyl-dimethyl Cetyl Ammonium Chloride as Surfmer by Rui Liu, WanFen Pu, Hu Jia, XiaoPei Shang, Yue Pan, ZhaoPeng Yan

“…Compared to conventional micellar polymerization, this new method could not only reasonably adjust the length of the hydrophobic microblock, that is, NH, but also sharply reduce the amount of surfactant. Their rheological properties related to hydrophobic microblock and stickers are studied by the combination of steady flow and linear viscoelasticity experiments. …”
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Influence of plasma on the physical properties of ointments with quercetin by Szulc-Musioł Beata, Dolińska Barbara, Kołodziejska Justyna, Ryszka Florian

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Influence of multiple décollement and cover rock rheology on the structural evolution of thin-skinned fold-and-thrust belts: insights from discrete element modelling by Eslamirezaei, Nazanin, Alavi, Seyed Ahmad, Nabavi, Seyed Tohid, Ghassemi, Mohammad Reza

“…The results of this study show that the structural style and decoupling can be affected by the rheology, number, and thickness of décollements. The DE-modelling results compared with natural examples, as well as analogue and numerical models, show that our mechanical modelling can overall match thin-skinned fold-and-thrust belts with multiple décollements that present different structural style.…”
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ENSURING THE LONG-TERM STABILITY OF DEEP CUTTING SLOPES FORMED BY CLAY SOILS ON REPUBLIC OF MOLDOVA ROADS by POLCANOV, Vladimir, POLCANOVA, Alina, CÎRLAN, Alexandru

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Development of Extrudable Hydrogels Based on Carboxymethyl Cellulose–Gelatin Complex Coacervates by Hamid Gharanjig, Hossein Najaf Zadeh, Campbell Stevens, Pram Abhayawardhana, Tim Huber, Ali Reza Nazmi

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Carbon nanotube manipulates crystallization kinetics and viscoelastic behavior of PP/EBC blends by Nariman Rajabifar, Payam Yazdandoost, Parnian Gholami Dastnaei, Amir Rostami

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Study of the Interplay Among Melt Morphology, Rheology and 3D Printability of Poly(Lactic Acid)/Poly(3-Hydroxybutyrate-Co-3-Hydroxyvalerate) Blends by Marco Costantini, Flavio Cognini, Roberta Angelini, Sara Alfano, Marianna Villano, Andrea Martinelli, David Bolzonella, Marco Rossi, Andrea Barbetta

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Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour by Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni

“…Based on its nutritional value and rheological properties, softened safou flour can be used in food formulation, thus contributing to the valorization of safou fruits.…”
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The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt by Pal Anil Kumar, Agarwal Aparna, Tripathi Abhishek Dutt, Khosravi-Darani Kianoush, Nandan Alisha, Tripathi Arunima, Hooda Ankita

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Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics by Seyed Mehdi Zakeri, Mazdak Alimi, Shirin Shokoohi, Seyed-Ahmad Shahidi

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Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels by Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian

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Synthesis of Graphene Oxide-Polystyrene Graft Polymer Based on Reversible Addition Fragmentation Chain Transfer and Its Effect on Properties, Crystallization, and Rheological Behavior of Poly (Lactic Acid) by Li Yang, Weijun Zhen

“…Multiple melting behavior tests showed that the introduction of SGO-PS caused the PLA molecular chain to be discharged into the unit cell in time, and the melting temperature shifted to a higher temperature, which ultimately made the grain structure of PLA composites more complete and stable than pure PLA. The rheological performance test showed that the uniform dispersion of SGO-PS in the PLA matrix inhibited the free movement of the PLA molecular chain and caused higher flow resistance, resulting in an increase in the complex viscosity, storage modulus, and loss modulus of PLA/SGO-PS.…”
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Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta by Farnaz Fallahpour Sichani, Hajar Abbasi

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Modulation of the high concentration viscosity of IgG1 antibodies using clinically validated Fc mutations by Joel Heisler, Daniel Kovner, Saeed Izadi, Jonathan Zarzar, Paul J. Carter

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Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread by Svitlana Nedviha, Joanna Harasym

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