in the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. in this way, introducing alternative items (with similar ease of swallow) is helpful to improve quality of life and nutritional intake of esophageal cancer dysphagia patients. the present study aimed at ...

background and objectives: rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. materials and met...

The biogas process has long been a part of our biotechnical solutions for the handling of sewage sludge and waste. However, in many cases the existing process applications need to be optimized to improve the extent of biogas production as a part of the energy supply in a sustainable and viable society. Although the principles are well known, process disturbances and poor substrate utilization i...

We introduce active, probe-based microrheological techniques for measuring the flow and deformation of complex fluids. These techniques are ideal for mechanical characterization either when little sample is available, or when samples show significant spatial heterogeneity. We review recent results, paying particular attention to comparing and contrasting rheological parameters obtained from mic...

A new paradigm of rheological characterization, oscillatory simple shear with infinite forcing amplitudes, is introduced by Khair (J. Fluid Mech., vol. 791, 2016, R5). This pushes the technique of large-amplitude oscillatory shear (LAOS) to have two extremely large amplitudes (both strain-rate and strain), which we might call XXLAOS. Model-specific analytical predictions are derived for a suspe...

BACKGROUND In the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. In this way, introducing alternative items (with similar ease of swallow) is helpful to improve quality of life and nutritional intake of esophageal cancer dysphagia patients. The present stud...

Characterization of rheological behavior of alkali-surfactant-polymer (ASP) solution and oil emulsion is difficult, due to the complex chemical components and various physiochemical reactions with oil during chemical flooding. Through rheological experiments of ASP and crude oil emulsion, this paper presents the studies on influencing factors of rheological behavior, including interfacial tensi...

Rheological techniques and methods have been employed for many decades in the characterization of polymers. Originally developed and used on synthetic polymers, rheology has then found much interest in the field of natural (bio) polymers. This review concentrates on introducing the fundamentals of rheology and on discussing the rheological aspects and properties of the two major classes of biop...

Rheological measurements are quite relevant in the food industry as a tool for physical characterization of raw material prior to processing, for intermediate products during manufacturing, and for finished foods. There are several approaches to conduct these rheological characterizations, and the selected technique pretty much depend on the specific product and the functional characteristics i...

Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical techniques are available for the evaluation of the systems formulated on the basis of pectin and...