Konu "Rheology" için WoS İndeksli Yayınlar Koleksiyonu listeleme
Toplam kayıt 12, listelenen: 1-12
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Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
(Elsevier Ltd, 2016)This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice ... -
Effect of boron-containing additives on rheological properties of asphalt binder
(Taylor and Francis Ltd., 2016)In this study, four novel boron-containing additives were synthesised chemically in the laboratory. The modification was performed by adding the additives, respectively, into asphalt at a certain amount by weight at the ... -
Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
(Elsevier Ltd, 2017)The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to ... -
Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
(Elsevier Inc., 2015)Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production ... -
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis
(Institution of Chemical Engineers, 2016)The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible ... -
The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat
(Blackwell Publishing Ltd, 2016)The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added ... -
Engineering properties of medium-to-fine sands injected with microfine cement grout
(2011)This article investigates the penetrability of microfine cement suspensions prepared with Rheocem 900 with and without superplasticizer additive into various graded fine-to-medium sands into which chemical grout permeation ... -
Experimental research of dynamic instabilities in the presence of coiled wire inserts on two-phase flow
(2013)The aim of this study is to experimentally investigate the effect of the coiled wire insertions on dynamic instabilities and to compare the results with the smooth tube for forced convection boiling. The experiments were ... -
Improvement in performance properties of asphalt using a novel boron-containing additive
(Elsevier Ltd, 2016)In current times, many additives are used to improve the performance characteristics of asphalt. In this study, a new additive that contains boron, given the short name of cyclic borate ester (CBE), was chemically synthesised ... -
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
(Elsevier Ltd, 2017)The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned ... -
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
(Elsevier Ltd, 2014)In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, ... -
Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
(Elsevier Ltd, 2015)This study was the first attempt to understand if thermal stability of any food product during storage could be determined. In this respect, a novel method, namely, the thermal loop test was used to determine structural ...