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国际流变学会（The International Committee on Rheology，ICR)
国际流变学会 The International Committee on Rheology ICR
2014/5/4
国际流变学会（The International Committee on Rheology，ICR)。
A note on the definition of fractional derivatives applied in rheology
Fractional derivatives Rheology Riemann–Liouville definition Caputo definition
2012/2/28
It is known that there exist obivious differences between the two most commonly used definitions of fractional derivatives—Riemann–Liouville (R–L) definition and Caputo definition. The multiple defini...
Relationship between Rheology, Particle Size and Texture of Mayonnaise
mayonnaise rheology texture
2009/5/20
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
Texture and Rheology in Food and Health
hydrocolloids gel texture rheology language mastication deglutition
2010/3/5
The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100th anniversary of Japanese immigration to Brazil. Dietary patterns in both coun...
Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Rheology Defatted Ultrafiltration-Diafiltration Soy Proteins
2008/11/27
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...
The rheology of shear thickening fluid (STF) and the dynamic performance of an STF-filled damper
Thickening fluid rheological properties dampers dispersed nano silicon dioxide particles solvent
2015/3/30
This paper presents a study of the rheological properties of shear thickening fluid (STF) and its application as a damper. The STF samples, with different weight fractions, were prepared by dispersing...
Production and Rheology of Exopolysaccharide by the Yeast Rhodotorula mucilaginosa YR-2
Rhodotorula mannan viscosity physical stability
2008/4/10
The production and rheology of exomannan by the yeast Rhokotorula mucilaginosa YR-2 was studied. Cultures were incubated at 30°C in medium (sucrose: 100 g/L; ammonium sulfate: 20 g/L). Fermentation us...
Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants
emulsion milk proteins
2008/4/1
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Rheology and Microstructure of Labneh (Concentrated Yogurt)
rheology microstructure concentrated yogurt labneh
2008/3/28
Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultr...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Rheology and Microstructure of Chemically Superphosphorylated Whole Casein
casein gelation phosphorylation rheology
2008/3/28
Whole bovine casein was chemically modified using POCl3 to contain 9.1, 10.6, and 12.5 mmol of bound P/mmol of casein (160, 190, and 220% P, respectively) relative to the 5.6 mmol of P/mmol of unmodif...
Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of Temperature
surface tension viscosity cream buttermilk
2008/3/27
The effects of temperature on the rheological behavior and surface tension of commercial samples of skim milk, 3.5% milk, 38% cream, two different cultured buttermilk products, and buttermilk powder s...
Proteolysis and Rheology of Low Fat and Full Fat Mozzarella Cheeses Prepared from Homogenized Milk
homogenization Mozzarella cheese proteolysis rheology
2008/3/18
The rheological and proteolytic characteristics of low fat and full fat Mozzarella cheeses made from milk homogenized at 10,300 and 17,200 kPa were compared with those of cheeses prepared from nonhomo...
Thermal structure and rheology of the upper mantle beneath Guandong and Hainan Provinces, China
2007/7/28
期刊信息
篇名
Thermal structure and rheology of the upper mantle beneath Guandong and Hainan Provinces, China
语种
英文
撰写或编译
撰写
作者
Lin Chuanyong,Shi Lanbin,Han Xiuling,Chen Xiaode
第一作者单位
国家地震局地质研究所,中国科学院地质研究所
...
Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Ultrafiltration-Diafiltration Soy Proteins Rheology
2016/5/31
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...