Academic literature on the topic 'Rheological and complexation physico-Chemical properties'
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Journal articles on the topic "Rheological and complexation physico-Chemical properties"
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Cuvillier, Luana, Arianna Passaretti, Elodie Guilminot, and Edith Joseph. "Agar and Chitosan Hydrogels’ Design for Metal-Uptaking Treatments." Gels 10, no. 1 (January 11, 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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Debertrand, Louis, Jingwen Zhao, Costantino Creton, and Tetsuharu Narita. "Swelling and Mechanical Properties of Polyacrylamide-Derivative Dual-Crosslink Hydrogels Having Metal–Ligand Coordination Bonds as Transient Crosslinks." Gels 7, no. 2 (June 15, 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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Collar, C., J. C. Martinez, P. Andreu, and 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, no. 3 (June 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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Verrez-Bagnis, V�ronique, and Marc J�r�me. "Physico-chemical properties and rheological behaviour ofPatella caerula paramyosin." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201, no. 3 (May 1995): 230–35. http://dx.doi.org/10.1007/bf01192994.
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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, and Bauduino Soares Neves Rodrigo. "Physico-chemical and rheological properties of prato cheese during ripening." African Journal of Biotechnology 14, no. 24 (June 17, 2015): 2028–34. http://dx.doi.org/10.5897/ajb2015.14639.
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Kaur, Lovedeep, Jaspreet Singh, Owen J. McCarthy, and Harmit Singh. "Physico-chemical, rheological and structural properties of fractionated potato starches." Journal of Food Engineering 82, no. 3 (October 2007): 383–94. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.059.
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Sady, M., J. Domagała, T. Grega, and D. Najgebauer-Lejko. "Sensory and physico-chemical properties of commercially available kefir." Biotehnologija u stocarstvu 23, no. 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, and Pratibha Katiyar. "Physico-chemical and Rheological Properties of Karaya Gum (Sterculia urens Roxb.)." International Journal of Current Microbiology and Applied Sciences 8, no. 04 (April 10, 2019): 672–81. http://dx.doi.org/10.20546/ijcmas.2019.804.072.
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Krystyjan, Magdalena, Wojciech Ciesielski, Dorota Gumul, Krzysztof Buksa, Rafał Ziobro, and Marek Sikora. "Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches." International Agrophysics 31, no. 3 (July 1, 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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Mujoo, Rajni, and S. Zakiuddin Ali. "Changes in physico‐chemical and rheological properties of rice during flaking." International Journal of Food Properties 3, no. 1 (March 2000): 117–35. http://dx.doi.org/10.1080/10942910009524620.
Full textDissertations / Theses on the topic "Rheological and complexation physico-Chemical properties"
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Pezron, Erwoan. "Influence de la complexation d'ions sur les proprietes physico-chimiques de solutions de polymeres." Paris 6, 1988. http://www.theses.fr/1988PA066476.
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Etude de la gelification, la demixtion et des proprietes rheologiques de solutio nde galactomannane et d'alcool polyvinylique complexes par les ions borates. Etude des interactions polyol-borate par rmn du bore. Developpement d'un modele de type flory rendant compte des observations. Analogie entre la rheologie des gels reversibles (solution semidiluee de galactomannane) et celle de solution de polymere concentre
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Miguel-Arricau, Sophie. "Corrélation structure/propriété de polymères à base d'acrylamide pour des applications en récupération assistée des hydrocarbures (RAH)." Electronic Thesis or Diss., Pau, 2022. https://theses.hal.science/tel-04010751.
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La connaissance des propriétés physico-chimiques des solutions de polymères utilisées en récupération assistée des hydrocarbures (RAH) est essentielle pour une bonne efficience du procédé. Ces travaux avaient pour but de conforter et enrichir un modèle de viscosité universelle dépendant du paramètre de recouvrement C[η] qui permet de prendre en compte l'occupation du milieu par les chaînes macromoléculaires (concentration d'enchevêtrement critique, C*, régimes dilué et semi-dilué). Les effets des microstructures, de la taille et de la composition des polymères ont été étudiés via la synthèse d'une librairie d'échantillons par polymérisation radicalaire contrôlée (RADT/MADIX) : polyacrylamides, copolymères statistiques et asymétriques acrylamide-acrylate de sodium, polyacrylamides post-hydrolysés. Chaque polymère a été caractérisé par chromatographie d'exclusion stérique et par rhéologie capillaire dont les protocoles et techniques ont été optimisées. Les effets de la microstructure sur les propriétés physico-chimiques dimensionnelles, rhéologiques et complexantes ont été déterminés. Mes travaux de thèse doivent répondre aux deux questions principales suivantes : Quel est l'effet de la microstructure et de la dispersité du polymère sur le modèle ? Quelle(s) est (sont) la(les) limite(s) du modèle en termes d'application ? Mes travaux incluent donc l'élaboration de polymères modèles couvrant une large gamme de masses molaires (de quelques dizaines de milliers à plusieurs millions de g/mol). Les polymères modèles sont de structures variées allant d'homopolymères aux copolymères statistiques et à blocs. Après leur caractérisation complète (composition chimique et structure), les propriétés rhéologiques des solutions sont étudiées. Pour cela, mes travaux comprennent le développement, au sein du laboratoire et spécifiquement pour cette étude, d'un rhéomètre capillaire. Les résultats expérimentaux sont alors comparés au modèle établi pour les polymères industriels pour accroître le potentiel du modèleThe knowledge of the physico-chemical properties of polymer solutions for enhanced oil recovery (EOR) is crucial to optimize the process. The purpose of this work was to consolidate and complete an universal viscosity model depending on C[η] parameter. The later allows taking into account the degree of interpenetration of polymer chains (critical concentration, C*, diluted and semi-diluted solutions). Various polymer parameters have been studied as the effects of microstructures, polymer size (molar mass and dispersity) as well as chemical composition. A library of polymer models was elaborated by controlled radical polymerization (RADT/MADIX). Series of polyacrylamides, statistical and asymmetric copolymers of acrylamide-sodium acrylate and post-hydrolyzed polyacrylamides were synthesized and characterized by steric exclusion chromatography and capillary rheology and the analytical protocols and techniques were optimized. The effects of the microstructure onto dimensional, rheological and complexation physico-chemical properties were determined
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Salameh, Christelle. "Essai d’optimisation du procédé de fabrication de la poudre de kishk libanais : conséquences sur les propriétés physicochimiques, microbiologiques, rhéologiques et sensorielles." Thesis, Université de Lorraine, 2016. http://www.theses.fr/2016LORR0073/document.
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L’objectif de la thèse est de caractériser la poudre du kishk libanais, un lait fermenté traditionnel, et d’optimiser sa technologie de transformation dans une démarche d’industrialisation. Des échantillons de poudre de kishk traditionnel ont été collectés, et leurs propriétés physico-chimiques, rhéologiques, microbiologiques et sensorielles ont été étudiées, en fonction du type de lait utilisé. Il en résulte que le kishk préparé à base de lait de chèvre est plus riche en matières grasses que les autres types. La distribution granulométrique est très large, quel que soit le type de lait, avec présence simultanée de fines particules à forme irrégulière et d’agrégats de grande taille. Les particules de poudre sont revêtues d’une épaisse couche de lipides leur conférant un caractère cohésif et une grande résistance au cisaillement. Il s’avère aussi que la soupe de kishk présente un comportement rhéofluidifiant, et ses propriétés sensorielles sont fortement liées à la région de production et au type de lait. L’effet des conditions de production optimisée sur les propriétés de la poudre et de la soupe de kishk a été également étudié. Les résultats sont prometteurs et montrent que la structure de la poudre de kishk et son comportement rhéologique n’ont pas été altérés. En effet, les deux poudres de kishk présentent des propriétés rhéologiques quasi similaires, avec une faible aptitude à l’écoulement, malgré des différences au niveau de la composition chimique et la taille des particules. Au niveau rhéologique et sensoriel, la soupe de kishk issue de la production optimisée semble plus épaisse et consistante que la soupe traditionnelle, sans dépréciation notable des qualités organoleptiques du kishkThe aim of this thesis is to characterize Lebanese kishk powder, a traditional fermented milk, and to optimize its processing technology. Samples of traditional kishk powder were collected, and their physicochemical, rheological, sensory and microbiological properties were studied based on the type of milk. As a result, kishk prepared with goat milk is richer in fat than other types. The particle size distribution is very wide, regardless of the type of milk, with simultaneous presence of fine irregularly shaped particles and large aggregates. Powder particles are coated with a thick layer of fat conferring a cohesive character and a high shear strength. Kishk soup has a shear-thinning behavior, and its sensory properties are strongly related to the production region and the type of milk. The effect of optimized production conditions on the properties of kishk powder and soup was also studied. The results are promising and show that the structure and rheological behavior of kishk powder were not altered. Indeed, the two kishk powders exhibit almost similar rheological properties, with low flowability, despite slight differences in chemical composition and particle size. Finally, kishk soup resulting from the optimized production seems thicker and consistent than traditional soup, without significant loss of the organoleptic properties of kishk
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"FLAXSEED (Linum usitatissimum L.) GUM AND ITS DERIVATIVES: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL INTERACTIONS WITH FOOD MACROMOLECULES." Thesis, 2016. http://hdl.handle.net/10388/ETD-2016-04-2513.
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Flaxseed (Linum usitatissimum L.) gum (FG) is a material with many potential food and non-food applications. Consistent performance is critical for FG utilization and this is possible through selection of genotype, characterization and optimization of constituents, and chemical modification. Physico-chemical and functional properties of FG aqueous solutions from six Canadian flaxseed cultivars were investigated. FG yield, carbohydrate composition, protein content, and zeta potential (ζ) varied among these cultivars. FG solution properties were also affected by temperature, solution pH, NaCl concentration, and sucrose concentration. Detailed studies were conducted on CDC Bethune FG (FGB) proteins that were separated by 2D-gel electrophoresis. Conlinin was identified as the major protein. Protease treatment decreased FGB solution emulsification properties suggesting that conlinin might enhance emulsification. Formation of BSA-FGB coacervates was monitored by turbidimetric analysis as a function of solution pH, biopolymer mixing ratio, NaCl and urea. Coacervates were stabilized primarily by attractive electrostatic forces and secondarily by hydrogen bonds. Further, anionic carboxymethyl ether moieties were introduced to FGB structure through ether forming reactions using monochloroacetic acid (MCA) to produce products with uniform properties. The highest degree of substitution (DS) was obtained at 70 °C, 7.0 M NaOH, and a molar ratio of MCA to FGB of 10:1 over 3 h. Carboxymethylated FGB (CMFG) exhibited both modified surface morphology and thermal behaviour. Solutions of CMFG demonstrated shear-thinning behaviour and apparent viscosity decreased with increased DS. A more liquid-like flow behaviour was observed for CMFG as DS increased. Findings here will introduce and expand FG applications in food or related fields with targeted performance.
Books on the topic "Rheological and complexation physico-Chemical properties"
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Kheng, Hwee Yan. Rheological and physico-chemical properties of palygorskite clay and anionic polyacrylamide polymer slurries used in drilled shaft construction. 1989.
Find full textBook chapters on the topic "Rheological and complexation physico-Chemical properties"
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Tolstoguzov, V. B. "Some physico-chemical aspects of protein processing in foods." In Gums and Stabilisers for the Food Industry 7, 115–24. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0010.
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Abstract To describe the structure formation mechanisms in foods the concept of protein conformational potential is proposed. The production of many structured foods may be regarded as the formation of intermolecular interactions throughout a processed food system using the intrarnolecular bonding potential of its proteins and polysaccharides. The term “conformational potential” describes the capacity of a protein to form the intermolecular junction zones that are required to generate the desired structural, rheological and other physico-chernical properties of a given food system. Two basic physico-chernical characteristics are mainly responsible for the protein conformational potential. These are the co-solubility of a protein with other food ingredients and the denaturation-renaturation behaviour of proteins. This new concept encourages better understanding of food protein functionality at the molecular level. To illustrate this new approach, the structure formation processes of some food systems are considered.
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Cup, W., G. Mazza, and C. G. Biliaderis. "Processing optimization and physico-chemical characteristics of flaxseed polysaccharide gums." In Gums and Stabilisers for the Food Industry 7, 139–48. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0012.
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Abstract Response surface methodology was used to optimize the aqueous extraction of polysaccharides from flaxseed. Temperature, pH and seed/water ratio were the major parameters affecting yield, chemical composition and rheological characteristics of the crude gum extract. Optimum conditions for extraction were a temperature of 85-90°C and a neutral pH (6.5-7). Seed/water ratio had a smaller effect on yield and properties of flaxseed gum than temperature and pH. Flaxseed gum extracted under optimum conditions gave relatively high yield (7.9%) and contained over 80% carbohydrates. Using ion exchange chromatography, on a DEAEcellulose column, the crude flaxseed gum was dialyzed and further separated into a neutral and an acidic fraction. Protein content, minerals, monosaccharide composition and uronic acid levels of flaxseed gum fractions were determined. Further structural information and molecular size distributions of the gum and its fractions were obtained by methylation analysis, 13C NMR and gel filtration chromatography. Flaxseed polysaccarides exhibited shear thinning and weak gel properties at concentrations above 1% (w/w). The neutral flaxseed gum fraction (NFG) was of higher molecular size and showed similar shear thinning behavior as the crude and dialyzed gums. The acidic fraction, on the other hand, consisted of low molecular size polymers and exhibited Newtonian-like flow behavior.
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Bejaoui, Marouene, Hanen Oueslati, and Haykel Galai. "Ternary Solid Dispersion Strategy for Solubility Enhancement of Poorly Soluble Drugs by Co-Milling Technique." In Chitin and Chitosan - Physicochemical Properties and Industrial Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95518.
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Amorphous ternary solid dispersion has become one of the strategies commonly used for improving the solubility and bioavailability of poorly water soluble drugs. Such multicomponent solid dispersion can be obtained by different techniques, this chapter provides an overview of ternary solid dispersion by co-milling method from the perspectives of physico-chemical characteristics in vitro and in vivo performance. A considerable improvement of solubility was obtained for many active pharmaceutical ingredients (e.g., Ibuprofen, Probucol, Gliclazid, Fenofibrate, Ibrutinib and Naproxen) and this was correlated to the synergy of multiple factors (hydrophilicity enhancement, particle size reduction, drug-carrier interactions, anti-plasticizing effect and complexation efficiency). This enhanced pharmacokinetic properties and bioavailability of these drug molecules (1.49 to 15-folds increase in plasma drug concentration). A particular focus was accorded to compare the ternary and binary system including Ibuprofen and highlighting the contribution of thermal and spectral characterization techniques. The addition of polyvinylpyrrolidone (PVP K30), a low molecular weight molecule, into the binary solid dispersion (Ibuprofen/β-cyclodextrin), leads to a 1.5–2 folds increase in the drug intrinsic dissolution rate only after 10 min. This resulted from physical stabilization of amorphous Ibuprofen by reducing its molecular mobility and inhibiting its recristallization even under stress conditions (75% RH and T = 40°C for six months).
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Kosiv, Ruslana. "DIETARY FIBERS: STRUCTURE, PROPERTIES, APPLICATION IN SOFT DRINK TECHNOLOGY." In Science, technology and innovation in the modern world. Publishing House “Baltija Publishing”, 2023. http://dx.doi.org/10.30525/978-9934-26-364-4-2.
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The rapid growth of the market of functional food products, and at the same time the growth in popularity and expansion of the assortment of food additives of a polysaccharide nature, is accompanied by the emergence of difficulties associated with the necessary selection of such additives to solve specific technological tasks.The purpose of the work is to generalize the data of modern scientific literature on the technological aspects of the use of dietary fibers in the production of soft drinks. The work pays attention to soluble dietary fibers, as their use in the technology of soft drinks is effective.Dietary fibers as functional ingredients perform the role of sorbents, bind and remove toxic substances, radionuclides, heavy metals from the body, have the properties of prebiotics, which stimulate the growth and/or increase the biological activity of beneficial microflora, help reduce the level of cholesterol in the blood and/or glucose.Dietary fibers are polymers of carbohydrates with a degree of polymerization of at least three, which are not digested and not absorbed in the gastrointestinal tract of the human body. The molecules of these polysaccharides differ among themselves in the composition of monosaccharide residues, the degree of polymerization, the presence of various functional groups, structure, molecular weight, which determines the diversity of their physicochemical properties. Soluble dietary fibers are modified celluloses, pectins, inulin, gums.The review compares the main physicochemical properties of various soluble dietary fibers, namely: solubility in cold and hot water, resistance of solutions to heat and pH changes, viscosity of solutions, ability to stabilize emulsions, conditions required for gel formation, thermal reversibility of gels. The areas of application in non-alcoholic beverage technologies of modified celluloses, pectins, inulin, gums from tree bark, from tree seeds, from algae and obtained by biochemical method with the help of microorganisms are considered.Based on the analysis of physico-chemical and technological properties of dietary fibers, practical experience of their use, objects for their application and dosage volumes of these additives in the production of non-alcoholic beverages are proposed to solve specific technological tasks: providing beverages with a functional direction (enrichment with dietary fibers, preparation of low-calorie beverages with reduced sugar content), cloudiness of drinks, stabilization of emulsions, stabilization of foam, stabilization of consistency, reduction of tastes, in particular sour and salty.When choosing soluble dietary fibers for the effective solution of technological tasks in the technology of soft drinks, it is necessary to take into account the need to ensure with their help the appropriate rheological properties of the drink due to increased viscosity or gelation; dosage of the additive in the amount that ensures the achievement of the desired result, usually the rate of application of these additives does not exceed 0.1%; method of application (individually or in the form of complexes); probable interaction of the additive with substances present in the drink; influence of technological parameters (temperature, pH, duration of the process); influence of the storage conditions of the finished drink. Recommendations for the development of non-alcoholic beverages with dietary fibers, in particular functional ones, are proposed.
Conference papers on the topic "Rheological and complexation physico-Chemical properties"
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Aliev, Firdavs. "THE INFLUENCES OF ULTRASOUND WAVES ON RHEOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF EXTRA HEAVY OIL FROM �ASHALCHA� FIELD." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/14/s06.118.
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Meleshenko, D. Y., E. V. Ismagilova, and A. A. Denisyuk. "THE METHOD OF CONTROL OF PASTES FOR THICK-FILM MICROASSEMBLIES." In Actual problems of physical and functional electronics. Ulyanovsk State Technical University, 2023. http://dx.doi.org/10.61527/appfe-2023.309-310.
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It is established that in order to achieve high reliability of thick-film hybrid microcircuits and microassemblies, reliable quality control of raw materials and physico-chemical processes occurring at various stages of the technological process of their heat treatment is required. Such control should ensure high reproducibility of the parameters of the elements of the electrical circuit. Technological modes of obtaining microassembly elements depend on the physico-chemical composition of pastes and their rheological properties. Thermogravimetric studies, analysis of intermediate and final products of thermolysis, IR spectroscopy, radiography, chemical analysis, spectral microanalysis, analysis of α and β-crystalline modifications are proposed at the stages of working out the composition of pastes and the technology of production of elements. The results of testing of microassemblies are presented.
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Mikheeva, L. A., S. A. Shchelkaev, and A. V. Mikheeva. "Preparation of copper pectate preparation for use in medical practice." In VIII Vserossijskaja konferencija s mezhdunarodnym uchastiem «Mediko-fiziologicheskie problemy jekologii cheloveka». Publishing center of Ulyanovsk State University, 2021. http://dx.doi.org/10.34014/mpphe.2021-147-150.
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Currently, the processes of complexation of various ligands, including biopolymers with metals, attract the attention of scientists from different countries not only in order to obtain new data on the methods of synthesis and properties of metal complexes, but also in connection with the search for ways to obtain new effective biologically active drugs among them.
Since the life around us is oversaturated with various artificially produced drugs that have a negative effect on the human body, today, more than ever before, the question arises of using natural, environmentally friendly ingredients instead of synthetic ones, for example, such as pectin. The study of the structural parameters and physico-chemical properties of complexes of pectin substances with metals will significantly expand the scope of their practical use.
Key words: metal complexes, pectin, copper pectate, complex formation.
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Danila, Elena, Madalina Georgiana Albu Kaya, Mihaela Violeta Ghica, Ana-Maria Bunea, Lacramioara Popa, Durmus Alpaslan Kaya, Sevket Ozturk, Maria-Minodora Marin, Cristina-Elena Dinu-Pirvu, and Valentina Anuta. "Formulation and characterization of anti‐aging cosmetic emulsions based on collagen hydrolysate and caffeine." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.6.
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The goal of this work was to formulate and characterize some O/W emulsions, designed as skin anti-aging creams. The cosmetic formulations based on collagen hydrolysate, caffeine and natural ingredients (essential and vegetable oils) were evaluated organoleptically, in terms of pH, morphological, superficial and rheological properties. The rheological measurements were carried out at 23 and 32°C, and the shear stress versus shear rate ascending and descending rheograms were built, as well as the flow patterns viscosity versus shear rate. All emulsions obtained are stable at different temperatures and the pH values correspond to the skin physiological one, indicating that cosmeceuticals can be safely applied to the skin. Results from the optical microscopy analysis show that all emulsions presented a creamy and foamy appearance. The superficial profiles, quantified through contact angle at solid/liquid interface, indicated a high emulsions hydrophilicity degree. The emulsions showed a pseudoplastic and thixotropic behaviour, facilitating the flow formulations and the topical application. The flow properties were quantified according to the Power law model, and the thixotropic analysis was performed using specific descriptors as thixotropic area and thixotropic index. The designed emulsions presented physico-chemical properties adequate for cosmetic skin care product formulations.
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Vryzas, Zisis, Vassilios C. Kelessidis, Lori Nalbandian, and Vassilios Zaspalis. "Can Titanium and Copper Oxide Commercial Nanoparticles Be Used for HP/HT Applications? A Comparison With the Very Well Performing Fe3O4 NP." In ASME 2018 37th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/omae2018-77056.
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Smart drilling fluids, which can change their properties according to the flow environment, must be carefully designed so that they can handle the difficult challenges of HP/HT drilling successfully. Due to their unique physico-chemical properties, nanoparticles (NP) are considered as very good candidates for the formulation of these smart drilling fluids. This study presents filtration and rheological results of newly developed high-performance water-based drilling fluid systems containing different nanoparticles, commercial (C) titanium oxide (TiO2) and commercial (C) copper oxide (CuO) NP and compares them with results from using custom-made (CM) iron oxide (Fe3O4) NP and commercial (C) iron oxide (Fe3O4) NP, previously reported. Novel nano-based drilling fluids were made of de-ionized water, 7 wt% commercial Na-bentonite (base fluid), and NP were added at 0.5 wt%. The rheological properties of the produced suspensions were measured at temperatures up to 60°C and at atmospheric pressure with a Couette-type viscometer. Filtration characteristics were determined at elevated pressures and temperatures in a HP/HT filter press (500 psi/176°C) using ceramic discs as filter media, of permeability, k = 775 mD. The results of this study showed that the samples containing 0.5 wt% C TiO2 caused a reduction in the fluid loss by 23%, while C CuO NP resulted in 16% reduction, when compared to that of the base fluid, at these HPHT conditions. This should be compared to the 47% and 34% reduction in fluid loss of 0.5% CM Fe3O4 NP and of 0.5% of C Fe3O4 NP, reported previously. Analysis of rheological data revealed shear-thinning behavior for all the tested novel drilling fluids. The samples containing TiO2 and CuO NP exhibited a yield stress less than that of the base fluid, compared to the increased yield stress observed for the C and CM Fe3O4 NP. This behavior can be attributed to the fact that TiO2 and CuO NP may also act as deflocculants and prevent the gelation of bentonite suspensions. This study shows that commercial nanoparticles of TiO2 and CuO do not perform as well as the Fe3O4 NP on filtration but provide drilling fluids with lower yield stresses, thus they could be considered as alternatives to Fe3O4 in situations where the rheological properties are critical.
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Alexandrescu, Laurentia, Mihai Georgescu, Maria Sonmez, and Anton Ficai. "POLYAMIDE WASTE/ POLYSTYRENE/ CARBON FIBRES NANOCOMPOSITES: OBTAINING AND CHARACTERIZATION." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s24.03.
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In this paper were obtained waste/polymeric nanocomposites - polyamide waste (PAW) and polystyrene (PS), compatibilized with maleic anhydride grafted polystyrene, and reinforced with carbon nanofibers (CF). PolyamideWaste / polystyrene (PAW / PS) composites are studied because both components are relatively cheap, with beneficial properties, and can be processed by injection. Compatibility of polymer and waste compounds can be achieved by adding a grafted copolymer, the segments of which have physical or chemical affinity with the two immiscible homopolymers. In this case, maleic anhydride grafted polystyrene (PS-g-MA) was used. Carbon fiber composites are considered to be a new generation of materials with predetermined properties, in this case impact resistance. The combined effects of carbon fiber and compatibilizing polymer (PS-g-MA) have been studied on the structure, and rheological and physicomechanical properties of PAW / PS-g-MA / PS / CF composites. The studied nanocomposites have higher values compared to the control sample �PA, and the Romanian Railway Authority requirements of impact resistance of 5 KJ/m2. Carbon fiber concentrations above 1.5% cause slight drops in impact resistance values, similar to tensile strength, but not lower than control sample values. This conclude that the percentages of carbon fibers in the range of 0.1-1.5% reach the maximum values of physico-mechanical parameters.
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Ketola, Annika E., Miika Leppänen, Tuomas Turpeinen, Petri Papponen, Anna Sundberg, Kai Arstila, and Elias Retulainen. "Wet Fibre Surface – Does it Behave Like a Gel?" In Advances in Pulp and Paper Research. Pulp & Paper Fundamental Research Committee (FRC), Manchester, 2022. http://dx.doi.org/10.15376/frc.2022.1.119.
Full textAbstract:
The physico-chemical characteristics of wet fibre surfaces and their role in fibre bonding and paper properties have been under debate and research for decades. The gel-likeness of the fibre surfaces has been addressed in many studies but has not been explicitly demonstrated. In this study, the structure of wet beaten kraft pulp fibre surface and its similarity with microfibrillated cellulose (CMF) was shown using helium ion microscopy (HIM) imaging. Beaten kraft fibres and CMF were dried using two mild drying methods to preserve the delicate fibrillated structures. The fibre surface had a strong resemblance with gel-like CMF material. The amount of external fibrillation varied along the fibre length and was often shown to extend tens of micrometers from the fibre surface. The gel-like behaviour of wet fibrillated material was demonstrated using rheological tests. The examined CMF and CNF samples with solids contents of 1.97% and 1.06%, respectively, showed gel-like behaviour. A low gelling point suggests that fibrillated fibre surfaces have the ability to transfer forces at very low consistencies, and that the ability increases as a power function of the solids content. This is assumed to play a remarkable role in increasing inter-fibre adhesion and in transmitting inter-fibre forces within consolidating webs, whether arising from external tensions or internal drying stresses.