Cereal Chem. 70(2):122-126 Extruded noodles were prepared from durum wheat semolina of variable ness. The Instron peak force measurement was found to be a more precise protein content to provide a series of samples with a range of cooking indicator of noodle firmness than was peak energy. The rheometer was quality. Firmness of cooked extruded noodles was measured using an able to differentiate ...

The viscosity and enthalpy relaxation in the Ge15Te85 eutectic liquid are investigated using a combination of parallel plate rheometry conventional modulated differential scanning calorimetry (DSC). results these measurements provide evidence for similar temperature dependence shear timescales this liquid. However, is found to be more than an order magnitude slower process. supercooled state ab...

Nanocomposites formed by mixing nanoparticles and polymers offer a limitless creative space for the design of functional advanced materials with broad range applications in biological sciences. Here we focus on aqueous dispersions hydrophobic colloidal soot particles, namely carbon black (CB) dispersed sodium salt carboxymethylcellulose (CMC), food additive known as cellulose gum that bears gro...

This review discusses the rheology of interfaces that separate two, immiscible fluids. Unlike interfaces at the fluid/solid boundary, these surfaces are mobile and deform. In the presence of amphiphiles that collect at these interfaces, they can become highly structured and non-Newtonian. These nonlinear responses to flow have profound implications on many physical processes and examples can be...

Ionomers are interesting due to their applications in coatings, adhesives, films and packaging materials. A study of the underlying mechanisms for fracture in ionomers is consequently of both practical as well as theoretical interest. In this study, we employ high speed imaging coupled with uniaxial extensional rheometry to delineate the mechanics leading to the brittle fracture of ionomer melt...

We report a combined x-ray photon correlation spectroscopy and rheometry study of moderately concentrated suspensions of silica colloids that form a gel on cooling. During gel formation, the suspensions acquire a shear modulus that increases with time, while the thermal motion of the colloids becomes localized over an increasingly restricted range. The nanometer-scale localization length charac...

N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions involve the formation and subsequent destruction of non-covalent interactions between soluble whey aggregates. Therefore, incubation of aggregates ...