Comparative rheological features of radiated Darcy-Forchheimer flow of micropolar and second grade fluid with cross diffusion and Arrhenius activation energy by S. Bilal, Muhammad Yasir, Ali Hasan Ali

“…The framework of ordinary dimensionless equations is accomplished by deploying convenient variables and numerically processed via reliable bpv4c technique in MATLAB. The rheology of both considered fluids is compared through graphics regarding different concentration level and pertinent parameters. …”
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Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food by Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González

“…Finally, they were added in an oil-in-water emulsion model food for which rheological properties and probiotic survival were monitored. …”
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Donor age contributes more to the rheological properties of stored red blood cells than donor sex and biological age distribution by Olga Mykhailova, Mackenzie Brandon-Coatham, Sanaz Hemmatibardehshahi, Mahsa Yazdanbakhsh, Carly Olafson, Qi-Long Yi, Tamir Kanias, Jason P. Acker

“…Over storage, donor age was the biggest factor influencing the rheology of RBC subpopulations. Teenage male RCCs had the largest reduction in Ohyper (osmolality in the hypertonic region corresponding to 50% of the maximum RBC elongation [EImax]). …”
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Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter by Stefano Renzetti, Lisa Lambertini, Helene C.M. Mocking-Bode, Ruud G.M. van der Sman

“…Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. This study hypothesized that soluble fibres influence gluten structure and dough rheology by acting as plasticizers and humectants. …”
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Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products by Ying Xu, Ruishu Zhang, Kangyu Wang, Prince Chisoro, Feng Huang, Jing Wang, Chunhui Zhang

“…Results showed that adding WG and/or CMC significantly increased the viscosity of WS during pasting. The rheological behavior showed that the WG-treated and CMC-treated group had the highest and lowest viscoelasticity. …”
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Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications by A.K.M. Humayun Kober, Mohamed Abdin, Athira Subhash, Shao-Quan Liu, Enes Dertli, Basim Abu-Jdayil, Pau-Loke Show, Mutamed Ayyash

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Methodology to minimize the dynamic response of tall buildings under wind load controlled through semi-active magneto-rheological dampers by Francisco da Silva Brandão, Alex Koch de Almeida, Letícia Fleck Fadel Miguel

“… This paper proposes a methodology to evaluate and optimize the dynamic response of tall buildings under wind loading, controlled through semi-active Magneto-Rheological dampers (MR dampers). For this, a tall building, modeled as a 2D frame, is taken as case study and three structural control configurations are proposed. …”
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Influence of magnetic field on electro-rheological Rayleigh-Taylor instability in composite couple-stress fluids and fluid saturated porous layer by Krishna B. Chavaraddi, Priya M. Gouder, Nagaraj N. Katagi, G.K. Ramesh

“…The present study focuses on electro-rheological Rayleigh-Taylor instability (ERTI) at the interface between the thin fluid shell and a densely packed, weakly conducting, saturated porous layer subjected to electromagnetic acceleration. …”
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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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Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate by Ibrahim Osama, Glibowski Pawel, Nour Maher, El-Hofi Mahmoud, El-Tanboly El-Sayed, Abd-Rabou Nabil

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iRheoFoam: A package for simulating complex planar interfaces by Adolfo Esteban, Julio Hernández, Javier Tajuelo, Miguel Ángel Rubio

Subjects: “…Computational rheology…”
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The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream by Chunyang Xia, Fangxiao Lou, Shuo Zhang, Tianfu Cheng, Zhaodong Hu, Zengwang Guo, Ping Ma

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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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Mechanical characterization of core-shell microcapsules by Xie, Kaili, Leonetti, Marc

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Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier by Hashemi Marjan M., Aminlari Mahmoud, Forouzan Mehdi M., Moghimi Esmaeel, Tavana Maryam, Shekarforoush Shahram, Mohammadifar Mohammad Amin

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Characterization of a bio-based concrete using virgin cork aggregate by Samah Hariz, Fouad Ghomari, Brahim Touil

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Caracterización reológica avanzada de betunes tradicionales y modificados utilizados actualmente en Chile Advanced rheological characterization of traditional and modified bitumens currently employed in Chile by Felipe Araya, Álvaro González, Rodrigo Delgadillo, Carlos Wahr, Gabriel García, Rogelio Zúñiga

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Control of peritectic phase content and its effect on properties of CuSn20P1 alloy by semi-solid rheological forming by Hao Zhang, Yongkun Li, Rongfeng Zhou, Dingdong Huo, Yao Li, Lei Wang

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Improvements in the Rheological Properties, Impact Strength, and the Biodegradability of PLA/PCL Blend Compatibilized by Electron-Beam Irradiation in the Presence of a Reactive Agent by Jae Sung Jeon, Do Hung Han, Boo Young Shin

“…The morphological study showed significantly improved interfacial adhesion for compatibilized blends, and this was supported by FTIR analysis and a rheological study. Impact strengths, thermal stabilities, and rheological properties of PLA/PCL blends were improved by compatibilization, and the biodegradabilities of compatibilized PLA/PCL blends were greater than that of pure PLA.…”
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Rheological, mechanical, and microstructural properties of engineered geopolymer composite (EGC) made with ground granulated blast furnace slag (GGBFS) and fly ash by Xinhua Cai, Jinjing Yin, Xian Xu, Duo Zhang, Yamin Wang

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