Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes by Ramiro Torres-Gallo, Ricardo Durán, José García-Camargo, Oswaldo Morales, Diofanor Acevedo, Diego F. Tirado

“…Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. …”
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Long-Term Exploitation of a Flexible Foundation in Conditions of Nonlinear Rheological Deformation under Force and Non-Force Influences by M. V. Berlinov

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Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration by Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, Rao Sanaullah Khan

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The high value utilization characteristics of coal gangue powder with emulsified asphalt mastic through rheological and viscoelastic damage theory by Decai Wang, Jiawei Wei, Zongyuan Wu, Lei Hu, Lan Yang, Kai Cheng

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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties by Narin Mhemmedamin Nanakali

“…Adding of nanoemulsions with different levels of AEO to the desserts had a considerable effect on the rheological properties including apparent viscosity, Gʹ, G", Tan δ and complex viscosity and all samples showed shear‐thining behaviour. …”
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Rheological and mechanical properties of self-compacting concrete with recycled coarse aggregate from the demolition of large panel system buildings by Malazdrewicz Seweryn, Ostrowski Krzysztof Adam, Sadowski Łukasz

“…Applied Rheology…”
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The effect of liquid organic hydrogen carrier on the physico-mechanical and rheological properties of injection-molded high-density polyethylene and polyketone by Jyothsna Surisetty, Zahra Shahroodi, Thomas Lucyshyn, Gernot Oreski

“…This study investigates the effect of LOHC on mechanical and rheological properties of high-density polyethylene (HDPE) and polyketone (POK). …”
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Optimal Evaluation of the Rheological Parameters for STF Dampers in Semi-Rigid Joints of Steel Structures Using Response Surface Method by Ruby Freya, R. Senthil

“…The multi-objective optimization using the response surface method of the rheological parameters for STF dampers was studied in order to reduce the dynamic forces and moments produced in a semi-rigid joint of the steel structures. …”
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Comparison of Rheological, Drug Release, and Mucoadhesive Characteristics upon Storage between Hydrogels with Unmodified or Beta-Glycerophosphate-Crosslinked Chitosan by Emilia Szymańska, Anna Czajkowska-Kośnik, Katarzyna Winnicka

“…Beta-glycerophosphate-modified chitosan formulations preserved organoleptic, rheological behavior, and hydrogel structure up to 3-month storage at 4 ± 2°C. …”
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Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties by Yvonne Maphosa, Oladayo Adeyi, Daniel Imwansi Ikhu-Omoregbe, Victoria A. Jideani

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Microstructural modifications in bitumens rejuvenated by oil from pyrolysis of waste tires by Michela Alfe, Valentina Gargiulo, Giovanna Ruoppolo, Francesco Cammarota, Pietro Calandra, Cesare Oliviero Rossi, Valeria Loise, Michele Porto, Roberto Di Capua, Paolino Caputo

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Improvements on the discretisation of boundary conditions to the momentum balance for glacial ice by Constantijn J. Berends, Roderik S. W. van de Wal, Paul A. Zegeling

Subjects: “…Glacial rheology…”
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Two-dimensional stability problem for horizontal holes that are in uncompressedelastic - plastic materials with inhomogeneous initial deformation by E. Hazar

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Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein by Jiaqi LI, Deyin PAN, Jinming MA, Jingjing DIAO, Hongsheng CHEN

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Release of rosmarinic acid from semisolid formulations and its penetration through human skin ex vivo by Stelmakienė Ada, Ramanauskienė Kristina, Briedis Vitalis

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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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Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars by Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină

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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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