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30.113  Articles
1 of 3.012 pages  |  10  records  |  more records»
A review on constitutive equations proposed for mathematical modeling of laminar and turbulent flows of blood as a concentrated suspension of soft particles is given. The rheological models of blood as a uniform Newtonian fluid, non-Newtonianshear-thinnin... see more

From the literature data resulted that the high ratio of cereals from the feeding diets in ruminants led to the marked increase of the ruminal fluid viscosity. The studies from the present research were done on young sheep of the Tsurcana breed divided in... see more

Knowledge of rheological properties of polymer and their variation with temperature and concentration have been globally important for processing and fabrication of polymers in order to make useful products. Basheer et al. [1] investigated, experimentally... see more

The rheological characteristics of four Kuwaiti crude oils (MG 23T, MG 29T, MG 34T and MG 108T) in the temperature range 298–313 K were investigated using the Bingham, Ostwald–de Waele, Herschel–Bulkley, Casson, and modified Casson models. The experimenta... see more

The rheological characteristics of four Kuwaiti crude oils (MG 23T, MG 29T, MG 34T and MG 108T) in the temperature range 298–313 K were investigated using the Bingham, Ostwald–de Waele, Herschel–Bulkley, Casson, and modified Casson models. The experimenta... see more

The growing use of vegetable oils in renewable energy sources such as biodiesel justifies a better understanding of the rheological behavior of these raw materials. The analysis and statistical treatment of the dispersion of the experimental error is fund... see more

In this work a study on the rheological behavior of the guava and gabiroba pulp were studied in temperature range from 20 – 35°C. The rheological measurements were made in Brookfield rheometer equipped with coaxial cylinder. The rheograms were adjusted fr... see more

The control of ice cream powder mixture production is carried out evaluating the ice cream liquid phase. The present study was conduced on ice cream and unfrozen liquid phase in order to indirectly evaluate the rheological properties by measuring the powd... see more

Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the p... see more

1 of 3.012 pages  |  10  records  |  more records»