Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk by Mutamed Ayyash, Abdelmoneim H. Ali, Anas Al-Nabulsi, Tareq Osaili, Gafar Bamigbade, Athira Subash, Basim Abu-Jdayil, Afaf Kamal-Eldin

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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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Rheological properties and coalescence stability of degassed crude oil emulsion: Influence of supercritical CO2 treatment by Guangyu Sun, Fujun Sheng, Qingyi Li, Chuanxian Li, Fei Yang, Bo Yao, Yansong Zhao

Subjects: “…Rheology…”
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Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana : Effects on Rheological, Antioxidant and Quality Properties by Ayodeji Emmanuel Amobonye, Prashant Bhagwat, Faith Matiza Ruzengwe, Suren Singh, Santhosh Pillai

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Rheological investigations and swelling behavior of gum ghatti-cl-poly(acrylic acid) hydrogel reinforced with graphene oxide by Pragnesh N. Dave, Pradip M. Macwan, Bhagvan Kamaliya, Arvind Kumar

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An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs by Marika Magdalena Bielecka, Aleksandra Florczuk, Marek Aljewicz

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Rheological benefits of biomass fly ash as filler replacement in cement-based materials by Yannick Vanhove, Joella Grâce Dossa, Jonathan Page, Chafika Djelal

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The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea

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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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Rheological properties of wood/bacterial cellulose and chitin nano‐hydrogels as a function of concentration and their nano‐films properties by Hesamoddin Jannatamani, Ali Motamedzadegan, Mohammad Farsi, Hossein Yousefi

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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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The Effect of Geometrical Shape of Surface Texture on the Rheology and Tribology of Confined Lubricants by Fankai Peng, Ahmad Jabbarzadeh

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Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill by Stožinić Milica, Popović Tijana, Lončarević Ivana, Pajin Biljana, Zarić Danica, Nikolić Ivana, Petrović Jovana

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In‐Situ Rheology Measurements via Machine‐Learning Enhanced Direct‐Ink‐Writing by Robert D. Weeks, Jennifer M. Ruddock, J. Daniel Berrigan, Jennifer A. Lewis, James. O. Hardin

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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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Optimizing rheological behavior of glass-based sealant inks for robocasting deposition: A design of experiment approach by A. Baggio, D. Dalmazzo, F. D’Isanto, E. Santagata, D. Basso, D. Gaia, M. Salvo, F. Smeacetto

Subjects: “…Rheology…”
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The Effect of CaCl₂ on the Gelling Properties of Pea Protein–Pectin Dispersions by Dan Zhang, Da Chen, Osvaldo H. Campanella

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Rheological Behavior of Gassy Marine Clay: Coupling Effects of Bubbles and Salinity by Zhuanzhuan Zhang, Xionghuan Tan, Lizhong Wang, Gang Cao, Yuan Lin, Yi Hong

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Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality by Shano Abdulrahman Omer, Dlir Amin Saber

Subjects: “…Wheat cultivar, Rheology, Physico-chemical, Sensory evaluation, Gluten Index, and White layer cake.…”
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Characterization and Machine Learning-Driven Property Prediction of a Novel Hybrid Hydrogel Bioink Considering Extrusion-Based 3D Bioprinting by Rokeya Sarah, Kory Schimmelpfennig, Riley Rohauer, Christopher L. Lewis, Shah M. Limon, Ahasan Habib

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