Comparative rheological evaluation of associative thickeners in water-based paint: Influence of polymeric binder and thickener concentration by Cibangwa M.K, Ikhu-Omoregbe D, Nomnqa M

Subjects: “…Rheology…”
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Multivariate Study of Inulin Addition on the Quality of Sponge Cakes by Zbikowska Anna, Marciniak-Lukasiak Katarzyna, Kowalska Malgorzata, Onacik-Gür Sylwia

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CHARACTERIZATION OF RHEOLOGICAL PROPERTIES OF SEMISOLID MATERIALS USED AS THERMAL INTERFACES. PART I: A BRIEF REVIEW by FLORINA-CARMEN CIORNEI, STELIAN ALACI

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Investigation of Rheological Properties of Aged Polymer Modified Binders by Erkut YALCIN

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Effect of Wheat Germ on Quality of Wheat Bread Dough by Lehat Yousif M. Noori, Dler Amin Sabir

Subjects: “…Germ, Rheology, Physical, Sensory, Dough, Bread.…”
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Study on Rheology Properties, Durability and Microstructure of UHPSCC Contains Garnet, Basalt, and Pozzolan by Alireza Rashno, Mohamadreza Adlparvar, Mohsen Izadinia

Subjects: “…rheology…”
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Temperature Effect on Rheological Behavior of Portuguese Honeys by Afonso Maria João, Magalhães Marta, Fernandes Luana, Castro Marina, Ramalhosa Elsa C.D.

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Heat transfer analysis of a second grade fluid over a stretching sheet by C. E. Maneschy, M. Massoudi

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Determination of wall thickness effect of in-mold viscosity measurement under non-adiabatic, non-isothermal flow conditions by Szabolcs Horváth, József Gábor Kovács

Subjects: “…rheological modeling…”
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Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties by Yvonne Maphosa, Oladayo Adeyi, Daniel Imwansi Ikhu-Omoregbe, Victoria A. Jideani

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Microstructural modifications in bitumens rejuvenated by oil from pyrolysis of waste tires by Michela Alfe, Valentina Gargiulo, Giovanna Ruoppolo, Francesco Cammarota, Pietro Calandra, Cesare Oliviero Rossi, Valeria Loise, Michele Porto, Roberto Di Capua, Paolino Caputo

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Rheology and Stability of Hydrocarbon-Based Gelled Fuels for Airbreathing Applications by Simone Dell’Acqua, Francesco Morando, Stefania Carlotti, Filippo Maggi

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Analysis of Morphologic and Rheological Properties of Hyaluronic Acid Gel Fillers to Body Contouring and Its Clinical Correlation by Maria Cláudia Almeida Issa, Renata M. M. Viana, Paulo R. de Souza Mendes, Mônica F. Naccache, Priscila R. Varges, Eliana P. Marín Castaño, Eliandre Palermo

Subjects: “…rheology…”
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Two-dimensional stability problem for horizontal holes that are in uncompressedelastic - plastic materials with inhomogeneous initial deformation by E. Hazar

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Release of rosmarinic acid from semisolid formulations and its penetration through human skin ex vivo by Stelmakienė Ada, Ramanauskienė Kristina, Briedis Vitalis

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Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate by Ibrahim Osama, Glibowski Pawel, Nour Maher, El-Hofi Mahmoud, El-Tanboly El-Sayed, Abd-Rabou Nabil

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Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework by Zheng Wan, Yan Wang, Xiaodong Shi, Wen Hu, Yihan Zhao, Xinying Liu, Jiuming Yan, Yishu Lyu, Yu Xue, Linhua Zhou, Guoyuan Qiu, Xile Jiang

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iRheoFoam: A package for simulating complex planar interfaces by Adolfo Esteban, Julio Hernández, Javier Tajuelo, Miguel Ángel Rubio

Subjects: “…Computational rheology…”
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The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream by Chunyang Xia, Fangxiao Lou, Shuo Zhang, Tianfu Cheng, Zhaodong Hu, Zengwang Guo, Ping Ma

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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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