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Thematische Bibliographien / Rheological and complexation physico-Chemical properties / Zeitschriftenartikel

Zeitschriftenartikel zum Thema „Rheological and complexation physico-Chemical properties“

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Veröffentlicht am 25. Mai 2024

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1

Cuvillier, Luana, Arianna Passaretti, Elodie Guilminot und Edith Joseph. „Agar and Chitosan Hydrogels’ Design for Metal-Uptaking Treatments“. Gels 10, Nr. 1 (11.01.2024): 55. http://dx.doi.org/10.3390/gels10010055.

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In the field of cultural heritage, the use of natural gels is rising for the application of active agents. Here, two natural polymers are assessed: agar, a pioneer hydrogel for conservation treatments, and chitosan, a rather novel and metal-binding gel. For chitosan, a state-of-the-art based formulation (CS–ItA–LCys) is evaluated as it was reported for silver-complexing properties. It is evaluated whether these polymers can withstand the addition of the chelating compound deferoxamine, which is a bacterial siderophore. This allows for the obtainment of completely bio-sourced gel systems. A Fourier-transformed (FT) infrared spectroscopy characterization is performed, completed with rheological measurements and Cryo-Scanning Electron Microscopy (cryo–SEM) to investigate the physico–chemical properties of the gels, as well as their interaction with deferoxamine. Both polymers are also tested for their inherent complexing ability on silver ions using FT–Raman spectroscopy. A multi-analytical comparison shows different microstructures, in particular, the presence of a thick membrane for chitosan and different mechanical behaviors, with agar being more brittle. Neither hydrogel seems affected by the addition of deferoxamine; this is shown by similar rheological behavior and molecular structures in the presence or absence of the chelator. The intrinsic abilities of the chitosan formulation to make silver complex are demonstrated with the observation of two peaks characteristic of Ag–S and Ag–O bonds. Agar and chitosan are both proven to be reliable gels to act as carriers for bio-based active agents. This paper confirms the potential asset of the chitosan formulation CS–ItA–LCys as a promising gel for the complexation of soluble silver.

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2

Debertrand, Louis, Jingwen Zhao, Costantino Creton und Tetsuharu Narita. „Swelling and Mechanical Properties of Polyacrylamide-Derivative Dual-Crosslink Hydrogels Having Metal–Ligand Coordination Bonds as Transient Crosslinks“. Gels 7, Nr. 2 (15.06.2021): 72. http://dx.doi.org/10.3390/gels7020072.

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Hydrogels that have both permanent chemical crosslinks and transient physical crosslinks are good model systems to represent tough gels. Such “dual-crosslink” hydrogels can be prepared either by simultaneous polymerization and dual crosslinking (one-pot synthesis) or by diffusion/complexation of the physical crosslinks to the chemical network (diffusion method). To study the effects of the preparation methods and of the crosslinking ratio on the mechanical properties, the equilibrium swelling of the dual-crosslink gels need to be examined. Since most of these gels are polyelectrolytes, their swelling properties are complex, so no systematic study has been reported. In this work, we synthesized model dual-crosslink gels with metal–ligand coordination bonds as physical crosslinks by both methods, and we proposed a simple way of adding salt to control the swelling ratio prepared by ion diffusion. Tensile and linear rheological tests of the gels at the same swelling ratio showed that during the one-pot synthesis, free radical polymerization was affected by the transition metal ions used as physical crosslinkers, while the presence of electrostatic interactions did not affect the role of the metal complexes on the mechanical properties.

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3

Collar, C., J. C. Martinez, P. Andreu und E. Armero. „Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta“. Food Science and Technology International 6, Nr. 3 (Juni 2000): 217–26. http://dx.doi.org/10.1177/108201320000600304.

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Effects of starch (bacterial α-amylase and NMYL) and non-starch (xylanase PTP, lipase NVZ and glucose-oxidase GLZ) degrading enzymes on dough quality parameters (rheological, fermentative, textural and thermal characteristics) were determined by means of the response surface methodology to a central composite design of white wheat dough samples. PTP showed linear, interactive and/or quadratic significant effects on most functional properties. Higher dosages of PTP yielded softer and less adhesive doughs with higher gas retention capability but with weakened gluten and poorer machinability (stickier). Negative linear and positive quadratic effects of PTP were observed on dough hardness and derived mechanical properties gumminess and chewiness. Optimized dosage of 30 mg/100g flour led to improved handling and fermentative dough characteristics and avoided excessive dough hardness and stickiness. The simultaneous presence of PTP and NVZ decreased fermentation time and increased dough extensibility. The combination of both PTP and NMYL and / or incorporation of NVZ decreased dough resilience, which corresponded to a greater extensibility and a lower dough consistency. Although GLZ addition induced some desirable effects on the final dough volume and the amylose-lipid complexation, the incorporation of the pair PTP/GLZ into dough formulas is not recommended because of the reduction of the induced softening effect of PTP. A significant negative and quadratic effect of NMYL addition was observed for the enthalpy of dissociation of the amylose-lipid complex. Incorporation of this enzyme up to 30 mg/100 g flour did not significantly decrease values for this thermal property. No criteria for optimum dosage of NVZ were established, and it is recommended that doses higher than those recommended by the manufacturer (5 mg/100 g of flour) be used.

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4

Verrez-Bagnis, V�ronique, und Marc J�r�me. „Physico-chemical properties and rheological behaviour ofPatella caerula paramyosin“. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201, Nr. 3 (Mai 1995): 230–35. http://dx.doi.org/10.1007/bf01192994.

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5

Bruno, de Sousa Carvalho, Antonio Pereira da Silva Marco, Leal Freitas eSouza Jessica, Ferreira Vieira Nubia, Rocha Placido Geovana, Soares Nicolau Edmar, Evandro Lage Moacir und Bauduino Soares Neves Rodrigo. „Physico-chemical and rheological properties of prato cheese during ripening“. African Journal of Biotechnology 14, Nr. 24 (17.06.2015): 2028–34. http://dx.doi.org/10.5897/ajb2015.14639.

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6

Kaur, Lovedeep, Jaspreet Singh, Owen J. McCarthy und Harmit Singh. „Physico-chemical, rheological and structural properties of fractionated potato starches“. Journal of Food Engineering 82, Nr. 3 (Oktober 2007): 383–94. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.059.

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7

Sady, M., J. Domagała, T. Grega und D. Najgebauer-Lejko. „Sensory and physico-chemical properties of commercially available kefir“. Biotehnologija u stocarstvu 23, Nr. 5-6-2 (2007): 199–206. http://dx.doi.org/10.2298/bah0702199s.

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The purpose of this work was to evaluate the quality of commercial kefir, obtained from the local market. Kefirs produced by eight manufacturers were analyzed. Four of them were classified as factory with large scale of production and signed: D1, D2, D3, and D4. Three kefirs marked: M1, M2, M3 originated from the local dairy cooperatives. One evaluated product signed T1 was sold as cheap brand in hypermarket. Kefirs were evaluated for the sensory properties, chemical composition (fat, protein, total solids, solid non fat - snf), flow curve and area of hysteresis loop between upward and downward curve of stirred kefir. Flow curves were described by two rheological models: Ostwad de Waele, and Casson, the apparent viscosity was calculated as well. Most of the analyzed kefirs were characterized by satisfactory sensory quality, but only the product D2 got the maximal note close to maximal 5.0. Unexpectively kefir D1 obtained from well known brand manufacturer was determined as the lowest sensory quality product. Fat content in evaluated kefirs showed that in three dairies the standardization of fat was done imprecisely. The highest discrepancy between the fat level declared by producer and determined was stated in kefir T1. As a result of protein and snf levels analysis, it was concluded that manufacturers D2, D3 and M2 have done standardization of those components, fortifying milk to 3.93-4.72% of protein and 9.72-11.7% snf. Kefirs D1 and D3 were characterized by the highest value of shear stress in the whole range of shear rate as well as other rheological parameters: consistency coefficient K, yield stress, Cassons viscosity, and apparent viscosity.

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Sahu, Pooja, P. S. Pisalkar, S. Patel und Pratibha Katiyar. „Physico-chemical and Rheological Properties of Karaya Gum (Sterculia urens Roxb.)“. International Journal of Current Microbiology and Applied Sciences 8, Nr. 04 (10.04.2019): 672–81. http://dx.doi.org/10.20546/ijcmas.2019.804.072.

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9

Krystyjan, Magdalena, Wojciech Ciesielski, Dorota Gumul, Krzysztof Buksa, Rafał Ziobro und Marek Sikora. „Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches“. International Agrophysics 31, Nr. 3 (01.07.2017): 357–65. http://dx.doi.org/10.1515/intag-2016-0058.

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AbstractThe influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

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10

Mujoo, Rajni, und S. Zakiuddin Ali. „Changes in physico‐chemical and rheological properties of rice during flaking“. International Journal of Food Properties 3, Nr. 1 (März 2000): 117–35. http://dx.doi.org/10.1080/10942910009524620.

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11

Ragoubi, Mohamed, Caroline Terrié und Nathalie Leblanc. „Physico-Chemical, Rheological, and Viscoelastic Properties of Starch Bio-Based Materials“. Journal of Composites Science 6, Nr. 12 (06.12.2022): 375. http://dx.doi.org/10.3390/jcs6120375.

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This study describes the elaboration and characterization of plasticized starch composites based on lignocellulosic fibers. The transformation of native to plasticized starch (TPS) and the preparation of TPS blends were performed with a new lab-scale mixer based on an original concept. Firstly, the morphology and chemical composition of flax shives were analyzed to better understand the intrinsic properties of these natural fillers. Then, the impact of the processing parameters (temperature, speed screw) on the quality and the structural properties of plasticized starch were examined by SEM and DRX. After that, we focused on the elaboration of various formulations based on plasticized starch matrix by varying TPS formulation and filler content (from 10 to 30%). The viscoelastic and rheological properties of TPS/flax blends have been analyzed by TGA, SEM, and DMTA.

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12

Ohlendorf, D., W. Interthal und H. Hoffmann. „Surfactant systems for drag reduction: Physico-chemical properties and rheological behaviour“. Rheologica Acta 25, Nr. 5 (September 1986): 468–86. http://dx.doi.org/10.1007/bf01774397.

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13

Andrysewicz, Edyta, Jan Ryszard Dąbrowski und Grzegorz Leonow. „Investigations of Mixed and Submandibular/Sublingual Saliva“. Solid State Phenomena 147-149 (Januar 2009): 788–93. http://dx.doi.org/10.4028/www.scientific.net/ssp.147-149.788.

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The paper presents investigation results of the rheological and some physico-chemical properties of mixed and submandibular/sublingual saliva (both unstimulated). Samples were collected in accordance with a predetermined methodology in order to eliminate the influence of such factors as, for example, time elapsed since the last meal. The initial analysis of human saliva showed a considerable divergence of the studied physico-chemical and rheological parameters. It was found that the submandibular/sublingual saliva constitutes a better diagnostic basis than the mixed saliva.

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Александр Геннадьевич, Кручинин,, Илларионова, Елена Евгеньевна, Туровская, Светлана Николаевна und Бигаева, Алана Владиславовна. „A study of the effect of protein profile on structural and mechanical parameters of dairy biosystems with intermediate moisture content“. Food processing industry, Nr. 1 (10.01.2023): 59–62. http://dx.doi.org/10.52653/ppi.2023.1.1.017.

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Исследование структурообразования продуктов с промежуточной влажностью является важным элементом повышения качественных характеристик молочных консервов в странах, где данная категория пищевых продуктов широко внедрена в рацион питания населения. Определенную структуру консервированных продуктов, в том числе сгущенного молока с сахаром, обуславливают состав и свойства исходного сырья, технологический процесс производства и условия хранения. На всех этапах производства могут возникать пороки различного происхождения, ухудшающие комплексно показатели готового продукта. Для сгущенных молочных консервов с сахаром нерешенной проблемой является кристаллизация лактозы с образованием кристаллов размером более 15 мкм, детектируемых сенсорно. С начала века технологии производства существенно не изменились, для получения однородной консистенции в сгущенное молоко с сахаром принято вносить «затравку» лактозы. При этом не до конца изучено, как на процесс производства сгущенных молочных консервов будет влиять преобразование соотношения белковых компонентов в биосистеме. Одним из перспективных решений формирования заданных органолептических и физико-химических показателей сгущенных молочных систем, включая этап длительного хранения, является замена части традиционного белкового профиля нативными сывороточными белками, их концентратами или гидролизатами. В статье представлены результаты эксперимента по установлению влияния различных соотношений казеина и сывороточных белков на реологические характеристики сгущенного молока с сахаром в широком интервале рН. Самые высокие показатели динамической вязкости зафиксированы для всех экспериментальных образцов при рН 5,6, что объясняется интенсивным взаимодействием белковых частиц в концентрированных системах и гелеобразованием вследствие физико-химического воздействия. В 1,5-2 раза динамическая вязкость повышалась в системах с традиционным соотношением белковых фракций, где источником сывороточных белков выступали концентрат сывороточного белка и сыворотка подсырная сухая, что объясняется более интенсивным комплексообразованием k-казеина и b-лактоглобулина. Однако при доминировании в образце сывороточных белков из этих же источников наблюдалось снижение динамической вязкости во всем диапазоне рН. При введении в систему трансформированных в денатурирующих условиях сывороточных белков было зафиксировано повышение динамической вязкости в 1,5 раза при рН 5,6 и в 10-12 раз при рН 5,9 и 6,2. Полученные данные подтвердили потенциал детального изучения взаимодействий компонентов системы с целью получения необходимых показателей продукта, стабильных в процессе его хранения. This study of structure formation of products with intermediate moisture is important to improve the quality characteristics of canned milk in countries where this category of food products is widely introduced in the diet of the population. A certain structure of canned products, including sweetened condensed milk, is determined by the composition and properties of raw materials, technological production process and storage conditions. The defects of various origin can arise at all stages of manufacture, worsening indicators of a finished product in complex. Crystallization of lactose with formation of crystals larger than 15 microns by a sensory method is an open issue for canned condensed milk with sugar. Since the beginning of the century, production technology has not changed significantly; lactose «seed» is commonly added to condensed milk with sugar to obtain a homogeneous consistency. Thus, the influence of transformation of ratio of protein components in a biosystem on process of production of canned milk products is not studied up to the end. Replacement of a part of traditional protein profile by native whey proteins, their concentrates or hydrolysates is one of the most perspective solutions for forming of required organoleptic and physico-chemical parameters of condensed milk systems including the stage of long-term storage. The paper presents the results of the investigation of the influence of different ratios of casein and whey proteins on the rheological characteristics of condensed milk with sugar in a wide pH range. The highest values of dynamic viscosity were fixed for all experimental samples at рН 5.6, which can be explained by intensive interaction of protein particles in concentrated systems and gelation due to physical and chemical influence. Dynamic viscosity was 1.5-2 times higher in the systems with the traditional ratio of protein fractions, where whey protein concentrate and whey powder were the source of whey proteins. It can be explained by more intensive complexation of c-casein and b-lactoglobulin. However, a decrease in dynamic viscosity over the entire pH range was observed when whey proteins from the same sources dominated the sample. The introduction of whey proteins transformed under denaturing conditions recorded a 1.5-fold increase in dynamic viscosity at pH 5.6 and a 10-12-fold increase at pH 5.9 and 6.2. The obtained data confirmed the potential of a detailed investigation of the interactions of the system components in order to obtain the necessary product parameters stable during storage.

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Martin-Benlloch, X., A. Novodomska, D. Jacquemin, E. Davioud-Charvet und M. Elhabiri. „Iron(iii) coordination properties of ladanein, a flavone lead with a broad-spectrum antiviral activity“. New Journal of Chemistry 42, Nr. 10 (2018): 8074–87. http://dx.doi.org/10.1039/c7nj04867j.

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The Fe(iii) complexation properties of ladanein, a potent antiviral flavone, and related analogues (negletein and salvigenin), have been studied in solution under quasi-physiological conditions using physico-chemical tools and provided important insights into their stability/reactivity in solution.

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Eshdavlatova, G. E., und A. X. Panjiyev. „Study of thickening polymeric compositions for printing fabric of blended fibers“. E3S Web of Conferences 402 (2023): 14032. http://dx.doi.org/10.1051/e3sconf/202340214032.

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Thickening compositions of a new composition for printing mixed fabrics based on cotton and nitron fibers have been developed. The influence of the components of dampening compositions on the rheological properties of the composition depending on their concentration was studied. Established the development of a new composition of the thickening composition of its physico-chemical and rheological properties.

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Langenfeld, Anne, und Marie José Stébé. „Influence of physico-chemical parameters on rheological properties of concentrated reverse emulsions“. Physical Chemistry Chemical Physics 4, Nr. 2 (04.01.2002): 322–27. http://dx.doi.org/10.1039/b107745g.

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18

Ping, Ali, Panpan Du, Xilian Wei, Dezhi Sun, Junhong Zhang, Jie Liu und Xinran Zhong. „Rheological behavior and physico-chemical properties of cetyltrimethylammonium salicylate in aqueous solutions“. Fluid Phase Equilibria 369 (Mai 2014): 39–46. http://dx.doi.org/10.1016/j.fluid.2014.02.022.

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19

Andreev, A. A., P. M. Tyukilina, V. A. Tyshchenko, N. M. Maximov, V. A. Pilshchikov und D. V. Leshchenko. „Synergetic effect in modification of oxidized road bitumens of different group composition“. World of petroleum products 03 (2022): 12–19. http://dx.doi.org/10.32758/2782-3040-2022-0-3-12-19.

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The physico-chemical-rheological properties of the asphalt binder are critical to the long-term performance of the asphalt pavement infrastructure. The objectives of this investigation are to characterize the physico-rheological properties of unmodified pure and polymer-modified bituminous binders using rheological performance tests. The rheological properties of three pure oxidized bitumen, three SBS with sulfur-modified bituminous binders, and three bituminous binders modified with SBS+S+PPA were studied in this work. Various amounts of styrene-butadiene-styrene (SBS), sulfur (S) and polyphosphoric acid (PPA) modifiers were added to the pure binder for this purpose. The tested physical properties of the bituminous binder include traditional penetration and softening temperature. Group composition studies (saturates, aromatics, tars and asphaltenes; SARA) were respectively conducted to quantify the chemical composition and structural properties of pure oxidized bitumen. A dynamic shear rheometer (DSR) was used to evaluate the durability (PG) of virgin, thin film oxidized (RTFO-aged) and pressure vessel (PAV-aged) bitumens. The resistance to rutting and fatigue failure was evaluated using the test for creep recovery after repeated loading (MSCR). A bending beam rheometer (BBR) was used to study the low temperature properties of bituminous binders. All modifiers have been found to improve the high temperature properties of clean asphalt. In addition, these modifiers have not been found to have a significant effect on the low temperature continuous grade of the binders.

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20

Damian, Cristina, Ana Leahu, Sorina Ropciuc und Mircea-Adrian Oroian. „Some quality parameters of mustards from the Romanian market“. Ovidius University Annals of Chemistry 29, Nr. 2 (01.12.2018): 126–29. http://dx.doi.org/10.2478/auoc-2018-0019.

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Abstract Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

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Ter-Martirosyan, Zaven, Eugene Sobolev und Armen Ter-Martirosyan. „Rheological Properties of Sandy Soils“. Advanced Materials Research 1073-1076 (Dezember 2014): 1673–79. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1673.

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Modern models of soils to describe elastic-viscoplastic properties do not always lead to the desired results , especially when it is necessary to take into account the time factor. In particular, one cannot always describe the rheological model and creep and relaxation , as well as get extreme at kinematic mode loading. This is due to the fact that the deformation in the soil medium is accompanied by complex physical and physico-chemical phenomena , changes in the orientation of each mineral particles in space and time , their mutual offset seal ( hardening ) and decompression ( softening ) . Quantitative assessment of buildings and facilities associated with the calculation of the stress - strain state ( SSS ) foundation soils subject to numerous factors , including the physical feature of the power and influence ( statics, kinematics, dynamics ) and mechanical properties of soils under such effects ( creep , ductility ) .In the present paper the results of scientific studies of the rheological properties of sandy soils. The purpose of these studies - determination of viscosity sandy soils kinematic and dynamic triaxial test mode. A technique for determining the viscosity of soils results in triaxial kinematic mode (with speed control vertical movements). The paper considers the problem of estimating the impact of the dynamic loads on the viscosity of sandy soils.

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Youssef, Khaled M., El-Sayed A. Abd El-Hady, Salah K. El-Samahy und Adel A. Shatta. „Physico - Chemical , Rheological and Sensory Properties of Date Phoenix Dactylifera Var. Shamia Sheets“. مجلة العلوم الزراعية و البيطرية 7, Nr. 1 (Januar 2014): 59–68. http://dx.doi.org/10.12816/0009462.

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K��k�ner, E., und Z. U. Haque. „Physico-chemical and rheological properties of full fat and low fat edam cheeses“. European Food Research and Technology 217, Nr. 4 (01.10.2003): 281–86. http://dx.doi.org/10.1007/s00217-003-0752-x.

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24

Israr, Tahreem, Allah Rakha, Summer Rashid, Aamir Shehzad, Waqas Ahmed und Muhammad Sohail. „Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread“. Journal of Food Processing and Preservation 41, Nr. 5 (21.09.2016): e13128. http://dx.doi.org/10.1111/jfpp.13128.

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25

Abosede, Olufunso O. „Synthesis, UV-Vis Spectroscopic and Physico-chemical Characterization of Oxovanadyl Complexes of Lincomycin and Neomycin“. International Journal for Research in Applied Science and Engineering Technology 10, Nr. 1 (31.01.2022): 298–304. http://dx.doi.org/10.22214/ijraset.2022.39801.

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Abstract: In the recent past, the pharmaceutical modification of drug molecules by complexation with biologically relevant metals to improve their properties such as stability, dissolution rate, absorption and bioavailability has been extensively studied. In order to achieve better and enhanced medicinal activity, vanadyl complexes of the widely used lincomycin (Lin-van) and neomycin (Neo-van) have been synthesized and their physico-chemical properties examined. The UV-Vis absorption properties of these complexes were determined and their antimicrobial activities were tested against some pathogenic organisms viz: Proteus vulgaris, Klebsiella pneumonae, Escherichia coli and Staphylococcus aureus. In all cases, Neo-van showed better antimicrobial activity than Lin-van while both complexes showed better activity than the antibiotic lincomycin and the previously reported Cu-Lin. Keywords: lincomycin, neomycin, UV-Vis spectroscopy, Physico-chemical, Oxovanadyl, synthesis

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Correa-Pacheco, Zormy Nacary, P. A. González-Fuentes, C. L. Tramón-Pregnan, S. C. Solorzano-Ojeda, A. Zúñiga-Quintana, M. A. Sabino Gutiérrez und J. L. Jiménez-Pérez. „Physico-chemical and mechanical thermo-rheological characterization of three varieties of triticale starches“. Superficies y Vacío 32 (28.09.2020): 1–5. http://dx.doi.org/10.47566/2019_syv32_1-010001.

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Nowadays, starch is an excellent biodegradable option instead of synthetic polymers, to avoid contamination. In this work, triticale starch from three varieties (Faraón, Peteroa and Aguacero) was isolated and the physico-chemical and thermo-rheological properties were evaluated. Also, mechanical properties of thermoplastic films using this starch were assessed. From the physico-chemical analysis it was found that the moisture, protein and lipids contents were slightly different among starches. Amylose value was similar. Thermo-rheological behavior measured by Mixolab® revealed that initial water uptake was higher for Faraón variety due to the grain morphology observed by Scanning Electron Microscopy (SEM). Values for gelatinization temperature obtained were 82.2 °C for Faraón starch, followed by Peteroa (72.0 °C) and finally Aguacero (65.6 °C). From the mechanical properties, Faraón thermoplastic starch (TPS) films showed the highest value of Young’s modulus (1.90 ± 1.09 MPa) for the composition 50/25/25 (starch/glycerol/water). The highest elongation at break (64.77 ± 14.14 %) was obtained for Peteroa composition 50/35/15 (starch/glycerol/water). Then, triticale mainly used to feed animals more than for human consumption, could be good alternative for preparing biodegradable films with potential applications in agriculture and food packaging.

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Correa-Pacheco, Zormy Nacary, P. A. González-Fuentes, C. L. Tramón-Pregnan, S. C. Solorzano-Ojeda, A. Zúñiga-Quintana, M. A. Sabino Gutiérrez und J. L. Jiménez-Pérez. „Physico-chemical and mechanical thermo-rheological characterization of three varieties of triticale starches“. Superficies y Vacío 32 (28.09.2020): 1–5. http://dx.doi.org/10.47566/syv.v32i0.254.

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Nowadays, starch is an excellent biodegradable option instead of synthetic polymers, to avoid contamination. In this work, triticale starch from three varieties (Faraón, Peteroa and Aguacero) was isolated and the physico-chemical and thermo-rheological properties were evaluated. Also, mechanical properties of thermoplastic films using this starch were assessed. From the physico-chemical analysis it was found that the moisture, protein and lipids contents were slightly different among starches. Amylose value was similar. Thermo-rheological behavior measured by Mixolab® revealed that initial water uptake was higher for Faraón variety due to the grain morphology observed by Scanning Electron Microscopy (SEM). Values for gelatinization temperature obtained were 82.2 °C for Faraón starch, followed by Peteroa (72.0 °C) and finally Aguacero (65.6 °C). From the mechanical properties, Faraón thermoplastic starch (TPS) films showed the highest value of Young’s modulus (1.90 ± 1.09 MPa) for the composition 50/25/25 (starch/glycerol/water). The highest elongation at break (64.77 ± 14.14 %) was obtained for Peteroa composition 50/35/15 (starch/glycerol/water). Then, triticale mainly used to feed animals more than for human consumption, could be good alternative for preparing biodegradable films with potential applications in agriculture and food packaging.

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Kattaev, Nuritdin T., Babaev Tuygun, Dilnoza Adinaeva, Mannon Jumaev und Kholida Azizova. „A new granulated sorbent based on acrylonitrile: Synthesis and physico-chemical properties“. BIO Web of Conferences 95 (2024): 01043. http://dx.doi.org/10.1051/bioconf/20249501043.

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It was common practice in water treatment procedures to employ functional polymers to sorb metallic species from the water. Due to the wide spectrum of potential functional groups on polymeric backbones, these sorbents had the potential to separate a huge range of metals. The characteristics of the cationic metallic ions and the functional groups were closely related to the selectivity and sorption efficiency via complexation or ion exchange interactions. Another crucial factor that needed to be taken into account was the physical makeup of the materials. Major variations in sorption characteristics were found in the sorption kinetics, which were contingent on the cross-linking density, polymer solubility and polymeric architecture. An anion-exchange and complexing property-rich novel granular sorbent was created by the chemical reaction of a cross-linked copolymer of acrylonitrile with hexahydro-1,3,5-triacrylyltriazine when subjected to hydroxylamine. Modern techniques have been used to examine the physico-chemical characteristics of the final sorbent and demonstrate the characteristics of its structural morphology.

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Chatziantoniou, Soumela E., Apostolos S. Thomareis und Michael G. Kontominas. „Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese“. European Food Research and Technology 241, Nr. 6 (28.07.2015): 737–48. http://dx.doi.org/10.1007/s00217-015-2499-6.

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Mallick, Suman, Kaushik Pal, Falguni Chandra und Apurba L. Koner. „Investigation of the effect of cucurbit[7]uril complexation on the photophysical and acid–base properties of the antimalarial drug quinine“. Physical Chemistry Chemical Physics 18, Nr. 44 (2016): 30520–29. http://dx.doi.org/10.1039/c6cp04931a.

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Zainullina, A. Sh, und A. Zh Arystan. „Investigation of the effect of depressor additives on the rheological properties of oil“. Journal of Almaty Technological University, Nr. 3 (16.01.2021): 104–7. http://dx.doi.org/10.48184/2304-568x-2020-3-104-107.

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The article is devoted to the study of physico-chemical properties of oil fields Uzen, Kenkiyak, Martyshi and study the effect of depressor additives on the rheological properties of oil fields Uzen. The main analyses of oil were carried out, including the content of paraffins, viscosity, pour point. Depressor additives of brands were used during the research MR-1055/980, Deprop 4125, WX 161. It is established that the effect of depressor additives on oil has a positive effect on their physical and chemical characteristics.

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Pratap, Devendra, Rakhi Singh und Ankur Ojha. „Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk“. Indian Journal of Nutrition and Dietetics 56, Nr. 2 (03.04.2019): 124. http://dx.doi.org/10.21048/ijnd.2019.56.2.23204.

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The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T<sub>1</sub> (100% soymilk), T<sub>2</sub> (50% soymilk: 50% standardized milk), T<sub>3</sub> (60% soymilk: 40% standardized milk), and T<sub>4</sub> (70% soymilk: 30% standardized milk) and Control as T<sub>0</sub> (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T<sub>1</sub>, T<sub>2</sub>, T<sub>3</sub>, T<sub>4</sub> and T<sub>0</sub>, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

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Pevere, A., G. Guibaud, E. van Hullebusch und P. Lens. „Identification of rheological parameters describing the physico-chemical properties of anaerobic sulphidogenic sludge suspensions“. Enzyme and Microbial Technology 40, Nr. 4 (März 2007): 547–54. http://dx.doi.org/10.1016/j.enzmictec.2006.05.010.

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Binsi, P. K., B. A. Shamasundar und A. O. Dileep. „Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)“. Food Research International 39, Nr. 9 (November 2006): 992–1001. http://dx.doi.org/10.1016/j.foodres.2006.07.008.

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35

Wei-Chen, Pan, Liu Yu-Ming und Shiau Sy-Yu. „Effect of okara and vital gluten on physico-chemical properties of noodle“. Czech Journal of Food Sciences 36, No. 4 (03.09.2018): 301–6. http://dx.doi.org/10.17221/329/2017-cjfs.

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Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

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Habib, A. O., I. Aiad, T. A. Youssef und A. M. Abd El-Aziz. „Effect of some chemical admixtures on the physico-chemical and rheological properties of oil well cement pastes“. Construction and Building Materials 120 (September 2016): 80–88. http://dx.doi.org/10.1016/j.conbuildmat.2016.05.044.

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Kumar, Sushant, N. V. Satheesh Madhav, Anurag Verma, Kamla Pathak und Swarnima Pandey. „A Novelistic Biomaterial from Natural Source: its Isolation and Physico-Chemical Characterization“. Sumerianz Journal of Medical and Healthcare, Nr. 41 (11.03.2021): 35–42. http://dx.doi.org/10.47752/sjmh.41.35.42.

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The objective of this research was to isolate the biomaterial from Juglans regia and explore its different inbuilt polymeric properties by performing different physico-chemical analysis. As we know there are a number of polymers available and frequently used in design and delivery of novel drug targeting tool or carrier systems. But isolated biomaterial from natural source have proved about their novelistic different properties like biodegradable, bioretardant, bioadhesive, filmability etc. These properties are the key factor in design the novel drug targeting tool. So these polymeric properties identified in the natural source biomaterials have drawn the attention of researchers. So in this study the isolated biomaterial was subjected to various physicochemical evaluations along with spectral analysis including UV, FT-IR, Mass and 1H NMR, SEM, rheological characteristics and cell-line toxicity study The isolated biomaterial was found tom be polymeric in nature having a numerous functional properties. On the basis of its inbuilt polymeric properties, the biomaterial isolated from Juglan regia seed, can be used as an alternative to available standard polymers at very economical scale. The isolated biopolymer consisted of a unique polymeric properties similar to available standard polymers.

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Kumar, Sushant, N. V. Satheesh Madhav, Anurag Verma, Kamla Pathak und Swarnima Pandey. „A Novelistic Biomaterial from Natural Source: its Isolation and Physico-Chemical Characterization“. Sumerianz Journal of Medical and Healthcare, Nr. 41 (11.03.2021): 32–39. http://dx.doi.org/10.47752/sjmh.41.32.39.

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The objective of this research was to isolate the biomaterial from Juglans regia and explore its different inbuilt polymeric properties by performing different physico-chemical analysis. As we know there are a number of polymers available and frequently used in design and delivery of novel drug targeting tool or carrier systems. But isolated biomaterial from natural source have proved about their novelistic different properties like biodegradable, bioretardant, bioadhesive, filmability etc. These properties are the key factor in design the novel drug targeting tool. So these polymeric properties identified in the natural source biomaterials have drawn the attention of researchers. So in this study the isolated biomaterial was subjected to various physicochemical evaluations along with spectral analysis including UV, FT-IR, Mass and 1H NMR, SEM, rheological characteristics and cell-line toxicity study The isolated biomaterial was found tom be polymeric in nature having a numerous functional properties. On the basis of its inbuilt polymeric properties, the biomaterial isolated from Juglan regia seed, can be used as an alternative to available standard polymers at very economical scale. The isolated biopolymer consisted of a unique polymeric properties similar to available standard polymers.

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Dhiman, Atul, Rajat Suhag, Kiran Verma, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay und Anurag Singh. „Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee“. LWT 160 (April 2022): 113281. http://dx.doi.org/10.1016/j.lwt.2022.113281.

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Suraweera, Dinushika, und Sukanya Wichchukit. „Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage“. E3S Web of Conferences 187 (2020): 04012. http://dx.doi.org/10.1051/e3sconf/202018704012.

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This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheological characteristics of plain set goat milk yogurt during four weeks of refrigerated storage. Three goat milk yogurt formulations were prepared, each varying the type of culture used (ABT5, ABY3 and YC380). There were significant differences in the pH values, titratable acidities, moisture content, total solids and percentage syneresis values of all formulations during the storage. All yogurts exhibited shear thinning (thixotropic) flow with different time-independent models for the upward and downward curves. Their viscoelastic behaviour firmly confirmed their weak gel structure that deteriorated during storage time.

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Salameh, Christelle, Joël Scher, Jeremy Petit, Claire Gaiani, Chadi Hosri und Sylvie Banon. „Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture“. Powder Technology 292 (Mai 2016): 307–13. http://dx.doi.org/10.1016/j.powtec.2016.01.040.

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Abou-Soliman, Nagwa H. I., Sally S. Sakr und Sameh Awad. „Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase“. Journal of Food Science and Technology 54, Nr. 6 (27.03.2017): 1616–27. http://dx.doi.org/10.1007/s13197-017-2593-9.

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El Achaby, Mounir, Nassima El Miri, Hassan Hannache, Said Gmouh, Vera Trabadelo, Adil Aboulkas und Hicham Ben Youcef. „Cellulose nanocrystals from Miscanthus fibers: insights into rheological, physico-chemical properties and polymer reinforcing ability“. Cellulose 25, Nr. 11 (21.09.2018): 6603–19. http://dx.doi.org/10.1007/s10570-018-2047-1.

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Al-Itry, Racha, Khalid Lamnawar und Abderrahim Maazouz. „Reactive extrusion of PLA, PBAT with a multi-functional epoxide: Physico-chemical and rheological properties“. European Polymer Journal 58 (September 2014): 90–102. http://dx.doi.org/10.1016/j.eurpolymj.2014.06.013.

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Yousif, E. I., M. G. E. Gadallah und Afaf M. Sorour. „Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality“. Annals of Agricultural Sciences 57, Nr. 1 (Juni 2012): 19–27. http://dx.doi.org/10.1016/j.aoas.2012.03.008.

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Kozdrach, R. „The Tribological, Physico-Chemical and Rheological Properties of Lubricating Grease Produced on Epoxy Resin Base“. Tribology in Industry 42, Nr. 2 (15.06.2020): 255–67. http://dx.doi.org/10.24874/ti.760.09.19.04.

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Seth, Dibyakanta, Hari Niwas Mishra und Sankar Chandra Deka. „Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder“. Journal of the Science of Food and Agriculture 98, Nr. 5 (25.09.2017): 1696–702. http://dx.doi.org/10.1002/jsfa.8641.

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Kudaibergenov, Sarkyt E., Gulnur S. Tatykhanova, Vladimir B. Sigitov, Zhanar A. Nurakhmetova, Eugene V. Blagikh, Iskander Sh Gussenov und Tulegen M. Seilkhanov. „Physico-Chemical and Rheological Properties of Gellan in Aqueous-Salt Solutions and Oilfield Saline Water“. Macromolecular Symposia 363, Nr. 1 (Mai 2016): 20–35. http://dx.doi.org/10.1002/masy.201500139.

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Miryahyaei, S., K. Olinga, F. A. Abdul Muthalib, T. Das, M. S. Ab Aziz, M. Othman, J. C. Baudez, D. Batstone und N. Eshtiaghi. „Impact of rheological properties of substrate on anaerobic digestion and digestate dewaterability: New insights through rheological and physico-chemical interaction“. Water Research 150 (März 2019): 56–67. http://dx.doi.org/10.1016/j.watres.2018.11.049.

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Szewczak, Andrzej, und Maciej Szeląg. „Physico-Mechanical and Rheological Properties of Epoxy Adhesives Modified by Microsilica and Sonication Process“. Materials 13, Nr. 23 (24.11.2020): 5310. http://dx.doi.org/10.3390/ma13235310.

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Industrial waste from the production of metallic silicon and silicon–iron alloys, which includes silica fumes (microsilica), is subject to numerous applications aiming at its reuse in concrete and polymeric composites. Recycling solves the problem of their storage and adverse environmental impact. Six different formulas of epoxy resins were tested, differing in the type of polymer, the mixing process (sonication or not) and the presence of microsilica. The study showed that microsilica added to the epoxy resin changes its viscosity and free surface energy, and these are the parameters that determine the adhesion of the polymer to the concrete surface. Strength tests and SEM analysis have determined how microsilica molecules can penetrate the structure of polymer macromolecules by filling and forming temporary chemical bonds. Mixing the fillers with the adhesive was achieved by using a sonication process. The analysis of the obtained results showed that, depending on the initial composition of the polymer, the addition of microsilica can change the chemical, physical and mechanical properties of the hardened adhesive to varying degrees. In the case of adhesives used in the construction industry to strengthen and glue structural elements, these changes significantly affect the durability of the adhesive joints.

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