Rheology
Mostrando 1-12 de 227 artigos, teses e dissertações.
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1. Linseed Oil Nanoemulsion with Pluronic® F127 Loaded with Betulinic Acid: Preparation, Rheology, MTT Assay and in vitro Release Kinetics
The main objective of this work was to develop a nanoemulsion based on linseed oil and betulinic acid, stabilized with Pluronic F127 and polyglycerol polyricinoleate, for anticancer applications. The nanoemulsions were synthesized by ultrasound and evaluated for in vitro cytotoxicity, particle size, polydispersity index, zeta potential, morphology, encapsula
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Rheology of mine tailings deposits for dam break analyses
Abstract This article deals with the rheology of tailings deposits related to dam break analysis. The material used was a fine tailings from iron ore processing. Geotechnical and rheological characterization of these tailings were performed. The rheological characterization consisted of rotational and oscillatory tests. It was observed that the rheological p
REM, Int. Eng. J.. Publicado em: 2021-06
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3. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests alo
Food Sci. Technol. Publicado em: 2021-03
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4. Hybrid Hydrogels Based on Polyethylene Glycol Bioconjugated with Silylated-Amyloidogenic Peptides
Hybrid-peptide hydrogel arrangements are a promising alternative to obtaining biocompatible structures at the nanoscopic scale. In this work, a new class of hybrid hydrogels was obtained through the sol-gel process based on the reaction between an amyloid-like octapeptide sequence [RF]4 (where R = arginine and F = phenylalanine) covalently bonded with glycin
J. Braz. Chem. Soc.. Publicado em: 2020-11
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5. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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6. Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could
Food Sci. Technol. Publicado em: 2020-06
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7. Study of the Effect of Inhibitors Solutions on the Chemical Composition of Waxes by Rheology Tests and High Resolution Mass Spectrometry
Wax deposit is of a great concern in the petroleum industry and causes partial or total blockage of the pipelines. In this work, four Brazilian crude oils (P1-P4) and five inhibitors solutions (I1-I5) were used associating rheology results to understand, at a molecular level, the characteristics of the saturated fractions by high-resolution mass spectrometry
J. Braz. Chem. Soc.. Publicado em: 2020-04
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8. Erythrocytes morphology and hemorheology in severe bacterial infection
BACKGROUND Severe bacterial infections initiate inadequate inflammation that leads to disseminated intravascular coagulation and death. OBJECTIVES To evaluate the influence of bacterial infection on blood viscosity and red blood cells (RBCs) morphology, and the ability of Calotropis procera proteins (CpLP) to prevent the patho-hemorheology in infected an
Mem. Inst. Oswaldo Cruz. Publicado em: 20/12/2019
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9. Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Abstract The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolys
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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10. Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could
Food Sci. Technol. Publicado em: 11/11/2019
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11. Effect of The Incorporation of Micro and Nanoparticles of Calcium Carbonate in Poly (Vinyl Chloride) Matrix for Industrial Application
This study aimed at evaluating the effects of the incorporation of micro and nanoparticles of CaCO3 on the properties of poly(vinyl chloride) (PVC), intended to industrial application. The PVC compounds added with particles of different sizes were achieved in an intensive mixer. Rheological, microstructural, mechanical and thermal properties of the compounds
Mat. Res.. Publicado em: 14/10/2019
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12. Investigation of the effect of nozzle design on rheological bioprinting properties using computational fluid dynamics
ABSTRACT Bioprinting is the utilization of techniques derived from three-dimensional printing to generate complex biological structures which may replace natural tissues or organs. It employs high spatial resolution deposition of different cell types, growth factors and biomaterials. Those together form bioinks, which are the bioprinting inputs, analogously
Matéria (Rio J.). Publicado em: 16/09/2019