Zobrazeno 1 - 10
of 501
pro vyhledávání: '"Gunasekaran Sundaram"'
Autor:
Sritham Eakasit, Gunasekaran Sundaram
Publikováno v:
Applied Rheology, Vol 27, Iss 4, Pp 1-10 (2017)
Rheological properties and the mechanical relaxation behavior of rubbery amorphous sucrose-maltodextrin-sodium citrate systems were studied at room temperature using the small amplitude oscillatory shear test in the frequency range of 0.1 - 150 Hz. T
Externí odkaz:
https://doaj.org/article/4646b7d267a04023a12a0e6093333628
Autor:
Hasbleidy Palacios Hinestroza, Hilary Urena-Saborio, Florentina Zurita, Aida Alejandra Guerrero de León, Gunasekaran Sundaram, Belkis Sulbarán-Rangel
Publikováno v:
Molecules, Vol 25, Iss 3, p 683 (2020)
A composite membrane based on polycaprolactone (PCL) and cellulose nanofibers (CNF) with different compositions was prepared using the electro-spinning method, with the objective of developing organic membranes with good mechanical properties to remo
Externí odkaz:
https://doaj.org/article/d0d5f1fe050e489fa2e90a2c4951ca52
Publikováno v:
Applied Rheology, Vol 14, Iss 3, Pp 133-139 (2004)
The steady and dynamic shear viscosity of fish muscle protein paste obtained from Alaska pollock surimi at 95%, 90%, 85%, 80%, and 75% of moisture contents were measured in the temperature range of 5°C to 20°C. To estimate the steady shear viscosit
Externí odkaz:
https://doaj.org/article/667474e288244d299e54ef454e2944d5
Autor:
Yu Chenxu, Gunasekaran Sundaram
Publikováno v:
Applied Rheology, Vol 11, Iss 3, Pp 134-140 (2001)
Eight commercial foods representing a wide range of viscosities (i.e. honey, condensed milk, mayonnaise, tomato ketchup, cream cheese, yogurt, process and Mozzarella cheeses) were investigated. Their steady shear viscosity and dynamic complex viscosi
Externí odkaz:
https://doaj.org/article/8aa6eabddc2e44b7993f277f511040f9
Autor:
Ak M. Mehmet, Gunasekaran Sundaram
Publikováno v:
Applied Rheology, Vol 10, Iss 6, Pp 274-279 (2000)
Lubricated squeezing flow (LSF) of a Herschel-Bulkley fluid between parallel disks under constant force was theoretically analyzed. An analytical expression for the fluid thickness as a function of time was obtained in terms of a hypergeometric funct
Externí odkaz:
https://doaj.org/article/d22c30f0d4ce44b19bd46b0c14c3cba8
Publikováno v:
Applied Rheology, Vol 17, Iss 3, Pp 33137-1-33137-8 (2007)
Pre-thickened beverages and barium sulfate suspensions are used in the treatment and diagnosis of dysphagia. These liquids are labeled nectar consistency (NC), honey consistency (HC) etc. These labels are rather misleading and do not represent the ac
Externí odkaz:
https://doaj.org/article/47702987d7fd42d19d2bbbbdcd3a0038