Results 221 to 230 of about 66,029 (264)
Some of the next articles are maybe not open access.
Rheological properties of contraceptive gels
Contraception, 2000The rheological properties of 4 commercially available contraceptive drug delivery gels and their dilutions with a vaginal fluid simulant were measured. These properties govern the critical functions of spreading and retention of these gels over the vaginal surfaces.
D H, Owen, J J, Peters, D F, Katz
openaire +2 more sources
Rheological properties of synovial fluids
Biorheology: The Official Journal of the International Society of Biorheology, 2007Synovial fluid is the joint lubricant and shock absorber [Semin. Arthritis Rheum. 32 (2002), 10–37] as well as the source of nutrition for articular cartilage. The purpose of the present paper is to provide a comprehensive review of the rheological properties of synovial fluid as they relate to its chemical composition.
H, Fam, J T, Bryant, M, Kontopoulou
openaire +2 more sources
Rheological properties of casein gels
Journal of Dairy Research, 1989SummaryThe rheological properties of rennet-induced skim milk gels at 30 °C are compared with casein gels formed by acidification to pH 4·6 at 2 °C and subsequent heating to 30 °C. Both types of gels are viscoelastic. However, the gels formed by rennet action are relatively more viscous over time scales longer than 1 s. This implies that on average the
van Vliet, T. +3 more
openaire +2 more sources
Rheological properties of magnetic suspensions
Journal of Physics: Condensed Matter, 2008We present results of a theoretical study of the magnetorheological viscosity η of a suspension versus the applied magnetic field H and shear rate [Formula: see text]. It is supposed that the macroscopic rheological effects are provided by linear chain-like aggregates.
A, Zubarev, L, Iskakova
openaire +2 more sources
The Rheological Properties of Turkish Delight
International Journal of Chemical Reactor Engineering, 2009In the food industry, rheological properties, such as viscosity, shear rate, and shear stress, are the most important parameters required in the design of a technological process. Therefore, in this study, we determined the flow behavior and the time-dependent flow properties of Turkish Delight (TD) in the temperature range of 25-75°C using a capillar ...
Yılmaz, Zürriye +3 more
openaire +3 more sources
Rheological properties of a vesicle suspension
Physical Review E, 2014The rheological behavior of a dilute suspension of vesicles in linear shear flow at a finite concentration is analytically examined. In the quasispherical limit, two coupled nonlinear equations that describe the vesicle orientation in the flow and its shape evolution were derived [Phys. Rev. Lett.
M, Guedda, M, Benlahsen, C, Misbah
openaire +2 more sources
Rheological Properties of Cereal Carbohydrates
1990Starch and proteins are the main macromolecules in cereal grains. Other non-starch carbohydrates occur in cereal grains in low amounts, particularly other pentosans, (1→3) (1→4) β-glucans, and low molecular weight carbohydrates. This chapter is concerned primarily with carbohydrates that (1) originate from cereal grains or flours and (2) exhibit total ...
openaire +2 more sources
Rheological properties of topical fluoride gels
Dental Materials, 1989The rheological properties of several commercial topical fluoride gels were studied. For that purpose, we investigated hysteresis loops under standard conditions, equilibrium values, apparent viscosities as a function of shear rate, rate of thixotropic recovery, and the influence of temperature.
Vercammen, Jacqueline +3 more
openaire +3 more sources
Thermal and Rheological Properties of Breadfruit Starch
Journal of Food Science, 2010Abstract: The thermal and rheological properties of breadfruit starch were studied using DSC and 2 different rheometers. It was found that the gelatinization temperature of starch with excess moisture content (>70%) was at approximately 75 °C.
Wang, XY +5 more
openaire +5 more sources