Results 351 to 360 of about 248,234 (409)
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Cellulose Nanoparticles: Structure–Morphology–Rheology Relationships
, 2015The present study aims to investigate the structure–morphology–rheology relationships for cellulose nanoparticles (CNPs), including cellulose nanofibers (CNFs) and cellulose nanocrystals (CNCs).
Meichun Li +5 more
semanticscholar +1 more source
Modeling the rheology of thixotropic elasto-visco-plastic materials
Journal of rheology, 2019To describe the macroscopic rheological behavior of thixotropic elasto-visco-plastic (TEVP) materials, phenomena that take place in their microstructure must be accounted for.
S. Varchanis +4 more
semanticscholar +1 more source
Rheology of Hydroxyapatite Dispersions
Journal of the American Ceramic Society, 2005Hydroxyapatite (HA) is an interesting ceramic material for orthopedic applications, in particular for implant operations and bone regeneration, owing to its bioactivity and biocompatibility with the surrounding tissues. Even if different shaping processes can be used in order to obtain porous ceramic bodies with optimal final properties, the sponge ...
Davide Gardini +2 more
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Review: Rheology of noncolloidal suspensions with non-Newtonian matrices
Journal of rheology, 2019This review deals with non-Brownian (noncolloidal) suspension rheology; experimental and computational works are compared where possible. The matrix fluids are non-Newtonian, and the rigid particles have an aspect ratio close to one.
R. Tanner
semanticscholar +1 more source
Advances in Colloid and Interface Science, 2009
The review is devoted to the historical and modern understanding of rheological properties of emulsions in a broad range of concentration. In the limiting case of dilute emulsions, the discussion is based on the analogy and differences in properties of suspensions and emulsions.
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The review is devoted to the historical and modern understanding of rheological properties of emulsions in a broad range of concentration. In the limiting case of dilute emulsions, the discussion is based on the analogy and differences in properties of suspensions and emulsions.
openaire +3 more sources
Annual Review of Physiology, 1980
The mechanisms of red cell aggregation and cell deformation can impart viscoelastic behavior to blood: at very high hematocrits, the cell deformation mechanism dominates; at physiological and low hematocrits, red cell aggregation dominates at low shear rates.
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The mechanisms of red cell aggregation and cell deformation can impart viscoelastic behavior to blood: at very high hematocrits, the cell deformation mechanism dominates; at physiological and low hematocrits, red cell aggregation dominates at low shear rates.
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Critical Reviews in Oncology/Hematology, 1990
Two main subjects of erythrocyte rheology, deformation and aggregation, are discussed in detail, on the basis of biochemical structure. The close relationship between the life span (or cell aging) and the rheology of individual erythrocytes is also briefly described.
T, Shiga, N, Maeda, K, Kon
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Two main subjects of erythrocyte rheology, deformation and aggregation, are discussed in detail, on the basis of biochemical structure. The close relationship between the life span (or cell aging) and the rheology of individual erythrocytes is also briefly described.
T, Shiga, N, Maeda, K, Kon
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Rheology of alkali-activated materials: A review
, 2021Cuifang Lu +5 more
semanticscholar +1 more source
On the rheology of Pluronic F127 aqueous solutions
, 2017The rheology of aqueous solutions of Pluronic F127 is studied as a function of concentration, temperature, and shear rate. At sufficiently low temperatures, the solutions behave like Newtonian fluids; a simple empirical model is proposed for the ...
M. Jalaal +3 more
semanticscholar +1 more source
Current Nutrition & Food Science, 2013
The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although crystalline fat was present, for the most part the sugars were in the amorphous state.
Giuseppina Barra, John R. Mitchell
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The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although crystalline fat was present, for the most part the sugars were in the amorphous state.
Giuseppina Barra, John R. Mitchell
openaire +2 more sources