Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins by Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune

“…This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a control. …”
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Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) by Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang

“…The responses evaluated where proteins, lipids, carbohydrates, minerals (iron, calcium, phosphorus, potassium, sodium, magnesium, and zinc), carotenoids, fibers, and ash content. The rheological analyses (rapid viscosity analysis) were carried out on the optimal flour. …”
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Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts by Renyong Tang, Yurong Lu, Caiyun Hou, Jiaxuan Peng, Wei Wang, Xiulan Guo

“…The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. …”
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Effects of Incorporation of Marble Powder Obtained by Recycling Waste Sludge and Limestone Powder on Rheology, Compressive Strength, and Durability of Self-Compacting Concrete by Rayed Alyousef, Omrane Benjeddou, Chokri Soussi, Mohamed Amine Khadimallah, Abdeliazim Mustafa Mohamed

“…The main purpose of this work is to evaluate the marble filler effects on the rheology in the fresh state and on the hardened properties of SCCs compared to those of limestone filler. …”
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Thermal performance analysis capturing variable liquid characteristics based on chemically reactive rheological liquid with diffusive-thermo and thermo-diffusive effect by Attia Boudjemline, M. Waqas, Nurnadiah Zamri, Mohammed Jameel, Hala A. Hejazi, Saidani Taoufik, Meznah M. Alanazi, Oqila Ganiyeva

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Rheological Properties of Hydrophobically Associative Copolymers Prepared in a Mixed Micellar Method Based on Methacryloxyethyl-dimethyl Cetyl Ammonium Chloride as Surfmer by Rui Liu, WanFen Pu, Hu Jia, XiaoPei Shang, Yue Pan, ZhaoPeng Yan

“…Compared to conventional micellar polymerization, this new method could not only reasonably adjust the length of the hydrophobic microblock, that is, NH, but also sharply reduce the amount of surfactant. Their rheological properties related to hydrophobic microblock and stickers are studied by the combination of steady flow and linear viscoelasticity experiments. …”
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Influence of plasma on the physical properties of ointments with quercetin by Szulc-Musioł Beata, Dolińska Barbara, Kołodziejska Justyna, Ryszka Florian

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Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing by Ye Tao, Jiaming Cai, Peng Wang, Lei Zhou, Jiale Chai, Zixu Wang, Xinglian Xu

“…This study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. …”
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EXPERIMENTAL STUDY ON RHEOLOGICAL BEHAVIOR OF022Cr18Ni14Mo2 STAINLESS STEEL AT HIGH TEMPERATURE AND HIGH STRAIN RATE by JIA HaiShen, ZHANG JiLin, YI XiangBin, LUO WenCui

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Influence of multiple décollement and cover rock rheology on the structural evolution of thin-skinned fold-and-thrust belts: insights from discrete element modelling by Eslamirezaei, Nazanin, Alavi, Seyed Ahmad, Nabavi, Seyed Tohid, Ghassemi, Mohammad Reza

“…The results of this study show that the structural style and decoupling can be affected by the rheology, number, and thickness of décollements. The DE-modelling results compared with natural examples, as well as analogue and numerical models, show that our mechanical modelling can overall match thin-skinned fold-and-thrust belts with multiple décollements that present different structural style.…”
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Monitoring of milk rennet coagulation: Chemical and physical perspective using Raman spectroscopy by Leonardo Sibono, Stefania Tronci, Martin Aage Barsøe Hedegaard, Massimiliano Errico, Massimiliano Grosso

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Effect of magnetized water on the fundamental grouting properties of cement grout under varying magnetization conditions by Chao Deng, Liuxi Li, Huanxiao Hu, Zhichao Xu, Yi Zhou, Quan Yin, Juan Chen

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Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products by Stožinić Milica V., Zarić Danica B., Rakin Marica B., Lončarević Ivana S., Pajin Biljana S., Bulatović Maja Lj

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ENSURING THE LONG-TERM STABILITY OF DEEP CUTTING SLOPES FORMED BY CLAY SOILS ON REPUBLIC OF MOLDOVA ROADS by POLCANOV, Vladimir, POLCANOVA, Alina, CÎRLAN, Alexandru

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Development of Extrudable Hydrogels Based on Carboxymethyl Cellulose–Gelatin Complex Coacervates by Hamid Gharanjig, Hossein Najaf Zadeh, Campbell Stevens, Pram Abhayawardhana, Tim Huber, Ali Reza Nazmi

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Investigation and Production of Thyme Essential Oil Nanoemulsion Using Chitosan-Zein Pickering Emulsion Method by Nano Spray Drying Mechanism by Haniyeh Nikbakht, Ahmad Rajaei, Mohamad Movahednejad

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Carbon nanotube manipulates crystallization kinetics and viscoelastic behavior of PP/EBC blends by Nariman Rajabifar, Payam Yazdandoost, Parnian Gholami Dastnaei, Amir Rostami

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Study of the Interplay Among Melt Morphology, Rheology and 3D Printability of Poly(Lactic Acid)/Poly(3-Hydroxybutyrate-Co-3-Hydroxyvalerate) Blends by Marco Costantini, Flavio Cognini, Roberta Angelini, Sara Alfano, Marianna Villano, Andrea Martinelli, David Bolzonella, Marco Rossi, Andrea Barbetta

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Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour by Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni

“…Based on its nutritional value and rheological properties, softened safou flour can be used in food formulation, thus contributing to the valorization of safou fruits.…”
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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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