ライフサイエンスコーパス: rheological

1 sed parameters that capture patient-specific rheological alterations.

2 2 addition increased the gel strength during rheological analysis at pH 3.5, possibly due to the form

3 osity and storage modulus (G') obtained from rheological analysis increased first and then decreased.

4 Rheological analysis of wheat flour showed that black te

5 Dynamic rheological analysis showed that HHP improved the gel st

6 Rheological analysis showed that the pre-gelled commerci

7 Rheological analysis suggested that retrogradated oat st

8 Oleogel was characterized by rheological analysis to access gelation behavior, and mo

9 a-glucans were characterized by chemical and rheological analysis, infrared spectroscopy and scanning

10 Surface rheological analysis, which displayed mesopores on the C

11 ed/validated by both dynamic and oscillatory rheological analysis.

12 Both LRS and MRS inks exhibit similar rheological and 3D-printing characteristics, and can be

13 Rheological and biological characterizations are present

14 reduced gluten proteins and physicochemical, rheological and bread-making quality characteristics of

15 tion lacks consensus and depends on multiple rheological and chemical parameters of the ink.

16 n the mixing properties of the dough and the rheological and chemical properties of gluten samples ex

17 ypophthalmichthys molitrix) affected dynamic rheological and chemical properties of the proteins as w

18 and crystalline domains, influenced thermal, rheological and digestibility properties.

19 of the method, which is further verified by rheological and DSC tests.

20 rECM has rheological and gelation properties beneficial for 3D bi

21 We report the synthesis and rheological and mechanical properties (uniaxial tensile

22 proposed, which permit the adjustment of the rheological and mechanical properties of a thermoelectri

23 merization stress, volumetric shrinkage, and rheological and mechanical properties were evaluated to

24 Rheological and morphological properties of cells while

25 We explore the unique rheological and structural properties of human and bovin

26 cal gelation through percolation, additional rheological and structural properties of the gel are fou

27 The rheological and structural properties of the zein networ

28 atrices having the same composition, similar rheological and structural properties, but differing by

29 Despite the lack of crosslinking observed, rheological and textural analysis revealed that the enzy

30 il alone or in combination enhanced (P<0.05) rheological and textural characteristics.

31 on wheat flour dough mixing properties, the rheological and the chemical properties of the gluten ex

32 Through rheological and X-ray diffraction measurements, stiffeni

33 te glasses and to evaluate their mechanical, rheological, and biocompatible properties.

34 The compressive, rheological, and degradation properties of MaHA hydrogel

35 o probe the alteration of the biomechanical, rheological, and dynamic behavior of T2DM RBCs in respon

36 quantitative approach to assess the kinetic, rheological, and hematological factors involved in vasoo

37 ng their bioactive compounds and functional, rheological, and morphological properties.

38 vestigated by state diagram, zeta-potential, rheological, and phase composition analysis.

39 study aims to evaluate the physicochemical, rheological, and safety properties of starches isolated

40 rphological, chemical, vibrational, pasting, rheological, and thermal characteristics.

41 in I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain

42 presents a major challenge because classical rheological approaches do not provide access to the fric

43 Rheological attributes of myofibrillar protein solutions

44 km from the lowermost mantle, and provide a rheological basis for the stabilization and nonentrainme

45 Blood viscosity provides the rheological basis to elucidate shear stress underlying d

46 formation and how these mechanisms relate to rheological behavior are still open questions for fundam

47 The rheological behavior of a 10 % w/w copolymer dispersion

48 Rheological behavior of aqueous suspensions containing n

49 effect of copper ions (0.63-0.16 mM) on the rheological behavior of arabinoxylan (AX) aqueous soluti

50 ons from the model reveal a complex adaptive rheological behavior of bundles.

51 obes, we provide clues about the large-scale rheological behavior of the nucleus and the kinematics o

52 lications for tsunami generation and for the rheological behavior of the sedimentary prism in accreti

53 y, microtubules primarily contributed to the rheological behavior of wall-less plant cells whereas rh

54 The study of the rheological behavior revealed that the sorbitol/IL solut

55 and adhesiveness, which was confirmed by its rheological behavior similar to liquid.

56 howed a marked temperature response in their rheological behavior, related to the swift exchange reac

57 chemical properties, oxidative stability and rheological behaviors of oil was investigated.

58 Creep experiments revealed two opposite rheological behaviors within cortical neurons: the cell

59 e studied syrups switched from pseudoplastic rheological behaviour (n=0.783) to Newtonian behaviour (

60 ion, thermal properties, particle charge and rheological behaviour of Lf were found to be affected by

61 filtration process significantly affects the rheological behaviour of the male and female syrups.

62 A study on the rheological behaviour of water-based and milk-based frui

63 e size, apparent viscosity and pseudoplastic rheological behaviour, and greater reduction in pH, hydr

64 (vWF) functions to sequester platelets from rheological blood flow and mediates their adhesion to da

65 ure platelets under the high shear stress of rheological blood flow.

66 undary established at midocean ridges, not a rheological boundary.

67 Probing path-dependent rheological changes constitutes a possibly very sensitiv

68 e the feasibility of the approach to capture rheological changes extremely fast and precisely.

69 e study reveals that non-obvious and dynamic rheological changes in the reaction mixture must be appr

70 Macromolecular and rheological characterisation confirm the presence of hig

71 So, a new microstructure with better rheological characteristics (higher conformational flexi

72 ts are used to reduce cooking times, improve rheological characteristics of starchy doughs, maintain

73 The physicochemical, thermal, and rheological characteristics of the flours and corn masas

74 carbohydrate and phenolic components and the rheological characteristics of the flours were evaluated

75 that reveal important biomechanical and bio-rheological characteristics, e.g. their density, fragili

76 ns content leading to changes in milling and rheological characteristics.

77 Rheological characterization and simulation data indicat

78 eterogeneous and primarily determined by the rheological conditions that prevailed during thrombus gr

79 We attribute the steep rheological contrast to dehydration across the lithosphe

80 Rheological data also show a sticky Rouse-like relaxatio

81 c permeability (K(H)) was estimated from the rheological data and decreased with applied load; GAG de

82 Rheological data further show that the emulsions incorpo

83 Based on this concept, a rheological description of the flow is proposed for the

84 anning structure occurs at a time similar to rheological determinants of gelation.

85 Rheological differences caused by the treatments were in

86 n microstructure were closely related to the rheological dough properties.

87 A new rheological droplet interface bilayer (rheo-DIB) device

88 Whether these rheological effects are relevant for microvascular throm

89 However, the rheological effects of water and crystal content alone c

90 transition is difficult to attribute to the rheological effects of water content or crystallinity.

91 cribes universal material system properties (rheological, electrical, and electrochemical) that are p

92 ffectively promote thrombosis by shaping the rheological environment for platelet aggregation.

93 Thus, leukocytes shape the rheological environment in the inflamed venular microvas

94 posts, focusing on their microstructural and rheological evolutions.

95 Interestingly, rheological experiments on various in vitro biopolymer n

96 results from spectroscopic, microscopic, and rheological experiments, indicate an unusual carbohydrat

97 Considering the rheological features of the precursor hydrogel, we could

98 changes, contrarily to the observed for the rheological features, mainly the darker purple tone obse

99 starch characteristics in terms of pasting, rheological, freeze-thaw and swelling behaviour, were in

100 reduce uncertainties in Martian thermal and rheological histories, and help to uncover the origin of

101 d phyllosilicate deformation, with important rheological implications for phyllosilicate bearing seis

102 The rheological information (i.e., time to gelation, final m

103 on, suggesting the possibility of extracting rheological information directly from traction data.

104 CNC-based films and it allows access to key rheological information of the suspension without using

105 Epithelia are modelled using a rheological law that relates the rate of deformation to

106 We have developed and used nano-rheological magnetic rotational spectroscopy with nanoro

107 By rheological means, we show that flowing the suspension t

108 Based on the rheological measurement results, NG depicted similar she

109 spectroscopy, small angle X-ray scattering, rheological measurements and Monte Carlo simulations, we

110 Here we show that transient rheological measurements can be used to probe the proces

111 Indeed rheological measurements confirmed that yeast-equivalent

112 Rheological measurements in biological liquids yield ins

113 extracted from, and compared among, multiple rheological measurements of cells: creep compliance vers

114 By making direct rheological measurements of the flow properties of our m

115 centrifuge photosedimentometry coupled with rheological measurements of viscosity to provide direct

116 uses of mechanical reinforcement and present rheological measurements on favourably interacting mixtu

117 ng modality and the simultaneously collected rheological measurements show that the presence of a sys

118 Rheological measurements showed that the amount of LiTFS

119 In contrast, rheological measurements showed that ultrasonically trea

120 ate formation of leucine and gum arabic, and rheological measurements suggest the elastic behavior of

121 Rheological measurements were strongly concentration dep

122 rification of ferulic acid (FA) conjugation, rheological measurements, and O2 monitoring-to the study

123 absorption index, empirical and fundamental rheological measurements, and scanning electron microsco

124 Here we report, on the basis of available rheological measurements, that solid layers of nitrogen

125 Although this and some rheological measures are consistent with critical gelati

126 Waals interaction causes the changes in the rheological-mechanical properties.

127 tems, we studied the relevant mechanical and rheological membrane properties.

128 Multiple rheological methods have been adapted for characterizing

129 ectly compared to values obtained from other rheological methods.

130 sol-gel phase transition temperatures using rheological methods.

131 ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of sy

132 sed polyolefins can enhance polymer surface, rheological, mixing, and other properties, potentially u

133 tructures were determined using a fractional rheological model.

134 range of spectroscopic methods coupled with rheological modelling and strength analysis.

135 nt work was to evaluate the physicochemical, rheological, molecular, thermal and sensory properties o

136 Rheological optical observations show that the growth of

137 structures, avoiding the need for extensive rheological optimization of printing inks, like in direc

138 This study demonstrates that rheological optimization of SA-GL hydrogel enhances prin

139 nally, we demonstrated that patient-specific rheological parameters can be combined with patient-deri

140 The rheological parameters required to print viscoelastic na

141 nate -gelatin (SA-GL) hydrogel by optimizing rheological parameters to print non-small cell lung canc

142 Based on the proposed analysis of rheological parameters, the border of printability at st

143 , we also elucidated the effect of different rheological parameters.

144 nded in a poly(dimethylsiloxane) matrix, the rheological-parameters-guided DLS can print structures s

145 ng practical solutions to improve mechanical/rheological performances and processabilities of inorgan

146 mple, 32 parameters including color indices, rheological, physical, and chemical parameters were dete

147 and 30% with Triticumdurum and subjected to rheological, physico-chemical and amylose/amylopectin de

148 s suggests a mechanism for the regulation of rheological platelet adhesion to A1 based on cooperative

149 From a rheological point of view, the functionality of gluten w

150 ing the study to non-Newtonian fluids, whose rheological profile is approximated by the Carreau model

151 Rheological profiles correlate to mechanical strength an

152 During heating, rheological profiles of binary mixtures exhibited dramat

153 Furthermore, rheological profiling may be important in understanding

154 ed correctly using color indices (62.75%) or rheological properties (67.65%).

155 ducts were characterized in terms of colour, rheological properties (Bostwick consistency, flow behav

156 Rheological properties (G' and G'') correlated strongly

157 d were compared with a control for the dough rheological properties (Mixolab(R) parameters), the bioa

158 hesiveness, water-absorption, color, and the rheological properties (p < 0.05).

159 emical properties, while maintaining similar rheological properties (up to 0.50 wt% PEDOT:PSS).

160 Whereas the rheological properties (zero-shear viscosity, plateau mo

161 ake advantage of their unique electrical and rheological properties along with the classic Lorentz fo

162 The resulting oleogels differed for rheological properties and firmness due to the differenc

163 ically, our investigation of the thermal and rheological properties and growth rates reveals that thi

164 Small differences in the rheological properties and in the amount of aroma volati

165 i quality using grain characteristics, dough rheological properties and pasting characteristics.

166 capsules in yogurt, without compromising the rheological properties and physicochemical stability of

167 el dictates the counterintuitive thermal and rheological properties and prohibited solvent exchange p

168 These differences on rheological properties are attributed to the variation o

169 Rheological properties are described by standard viscoel

170 ifferences in mucin glycoproteins and saliva rheological properties between sufferers and nonsufferer

171 for the conduit system based on contrasting rheological properties between vent areas.

172 on nanoparticle suspensions, the boundary of rheological properties compatible with DLS is defined us

173 ency of the dough samples, their pasting and rheological properties depended on the amount of arabino

174 eets form non-covalent networks with optimum rheological properties for 3D printing.

175 h sodium caseinate, informed manipulation of rheological properties in these systems can be achieved.

176 polymers that gives rise to micrometer-scale rheological properties is poorly understood, despite num

177 uter simulations to study the morphology and rheological properties of a bidimensional emulsion resul

178 Conformational and thermal-rheological properties of acidic (APC) and neutral (NPC)

179 udy was conducted on the effects occurred in rheological properties of base flour dough by the additi

180 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough.

181 tudy was to evaluate the physicochemical and rheological properties of butter produced by Lactobacill

182 , we present a straightforward way to obtain rheological properties of cells from regular force dista

183 gnificantly affected the physicochemical and rheological properties of CF formulations, resulting in

184 agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were i

185 inked starches offer a way to manipulate the rheological properties of cross-linked starch for desire

186 The linear and non-linear rheological properties of dispersions of C-trim biopolym

187 Rheological properties of dough, cooking quality and sen

188 The rheological properties of drilling fluids can be control

189 The rheological properties of exopolysaccharide-C47 product

190 The rheological properties of fluids were measured at ambien

191 Understanding the impact of rheological properties of food on postprandial appetite

192 on the physico-chemical, morphological, and rheological properties of gluten and their subunits were

193 Controlled rheological properties of HD/Se/ICG gel may provide easy

194 sity (D) are known to affect the tensile and rheological properties of HDPE, but little is known abou

195 is process on the r-betaLg structure and the rheological properties of heat-induced gels obtained the

196 The rheological properties of intestinal mucus have therefor

197 The changes in physico-chemical and rheological properties of kithul starch by the impact of

198 f mechanical, thermodynamic, electrical, and rheological properties of lipid bilayers as a function o

199 Hence it is imperative to elucidate the rheological properties of lipid membranes.

200 (NBCF) on the physicochemical, thermal, and rheological properties of masas.

201 l and LA-rich control yolks, (2) compare the rheological properties of mayonnaise prepared with CLA-r

202 um lactobionate, on the physico-chemical and rheological properties of milk.

203 iated an investigation of the scattering and rheological properties of model proteins.

204 ently, there are no approaches to assess the rheological properties of mucin granule matrices in live

205 s is important to understand the macroscopic rheological properties of nanocomposites.

206 Rheological properties of outer pericarp starches were c

207 Bulk rheological properties of pooled meibomian lipids were m

208 tion, additives exerted decreases in all the rheological properties of potato puree in the order of g

209 o puree and agar, consequently affecting the rheological properties of potato puree.

210 The results suggest that the rheological properties of protein gels can be enhanced b

211 ignificance on the shear viscosity and other rheological properties of protein solutions.

212 ed blood, primarily due to the change in the rheological properties of RBC.

213 The chemical and rheological properties of spent hen proteins recovered b

214 and self-assembly as well as structural and rheological properties of suspensions.

215 The rheological properties of the CAGE gel were dominated by

216 ng protein abundances and (ii) affecting the rheological properties of the cell wall.

217 road beans on the water related, thermal and rheological properties of the composite flours and sourd

218 n the functional, thermal, morphological and rheological properties of the concentrate containing 31%

219 Here, we studied the interplay between the rheological properties of the cytoskeleton and matrix ri

220 igate the characteristics, bioactivities and rheological properties of the exopolysaccharide (EPS) pr

221 ilk extracted from camels and 2) examine the rheological properties of the fermented camel milk produ

222 ded that it may be possible to fine tune the rheological properties of the final chymosin induced gel

223 Once the physicochemical and rheological properties of the gels were determined, cyst

224 ral features of the dough, small deformation rheological properties of the gluten and a strain harden

225 defined by the microdevice geometry and the rheological properties of the immiscible fluids used for

226 Physicochemical, nutraceutical and rheological properties of the jams were determined and a

227 The rheological properties of the living hydrogels are modul

228 Rheological properties of the lower mantle have strong i

229 morphology yields control of the interfacial rheological properties of the NP membrane: from viscous

230 ces deform tissues critically depends on the rheological properties of the recipient tissue.

231 Finally, we address the rheological properties of the system by measuring the ef

232 y use stress information to characterize the rheological properties of the tissue.

233 ismic deformation helps us to understand the rheological properties of the upper mantle, but so far s

234 ition of complex considerably influenced the rheological properties of wheat starch, and the effect w

235 thermore, there are no reports of mayonnaise rheological properties or emulsion stability by using CL

236 n nature and industrial processes, but their rheological properties such as apparent friction and pac

237 The effects of HHP on some rheological properties such as frequency dependence were

238 us literature reports have demonstrated that rheological properties such as the storage modulus, yiel

239 h as higher gel strength, melting point, and rheological properties than did the uncross-linked gelat

240 tarch pastes obtained were used to determine rheological properties under isothermal conditions (in t

241 lts suggest that the changes in dough matrix rheological properties upon fermentation are not due to

242 cidification of dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test,

243 proteome and associated changes in the flour rheological properties was investigated.

244 ive different levels of sodium chloride, and rheological properties were characterized.

245 SA-GL hydrogels were prepared, and rheological properties were evaluated.

246 Pasting and dough rheological properties were measured using Rapid Visco-A

247 ipin 0.5% showed better textural and similar rheological properties when compared to the chitosan cro

248 n the altered mucin glycosylation and saliva rheological properties when designing synthetic or purif

249 r solvent retention capacity (SRC) and dough rheological properties with the cookie making properties

250 The benign nature, rheological properties, adhering capabilities to differe

251 the relationship between saliva composition, rheological properties, and dryness perception and provi

252 ual mucin concentrations, osmotic pressures, rheological properties, and inflammatory mediators were

253 he samples were analyzed for heat stability, rheological properties, denaturation level of beta-lacto

254 ost hydrogels, including assessment of their rheological properties, erosion and biomolecule release

255 uring 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life

256 nly Tb(III) have different morphological and rheological properties, that are also different from tho

257 nctionality, and structure, which affect the rheological properties, which, in turn, contribute to ch

258 he pH, dry matter content, particle size and rheological properties.

259 ipin and characterized by their textural and rheological properties.

260 s exhibit unprecedented pressure-insensitive rheological properties.

261 tural (at secondary and tertiary levels) and rheological properties.

262 drawing within a polymer matrix with matched rheological properties.

263 n be tuned via many factors and report their rheological properties.

264 atter content, particle size distribution or rheological properties.

265 th that displays large spatial variations in rheological properties.

266 This rheological property variation stems from differences in

267 including color, hardness, thermal behavior, rheological property, and crystal structure were evaluat

268 We demonstrate an iteratively punctuated rheological protocol that combines strain-controlled osc

269 picture is that EPS does not simply provide rheological resistance to a single mechanism but rather

270 Here we investigate the rheological response of amorphous solids, namely colloid

271 rature-dependent dynamic electrochemical and rheological responses are rationalized in terms of the e

272 astic fluids exhibit appropriate wetting and rheological responses to enable robust retardant adheren

273 roved assessment of chemical (RPD > 3.2) and rheological (RPD > 3.1) parameters using partial least-s

274 elastic instabilities based on geometric and rheological scaling parameters.

275 Rheological shear forces in the blood trigger von Willeb

276 The rheological shear-thinning properties of the ink are cri

277 Besides, CRPH rendered rheological stability to the emulsions.

278 These studies reveal a novel rheological strategy in which the incorporation of a sin

279 Swelling tests, rheological studies and actuation tests demonstrated tha

280 Rheological studies revealed that blending alkali-produc

281 Dynamic rheological studies showed that camptothecin was encapsu

282 Imaging and rheological studies showed that these gels prepared usin

283 n-dodecane facilitates variable-temperature rheological studies, which are consistent with eventual

284 Rheological study of dough confirmed that the modificati

285 f the suspension without using any dedicated rheological technique.

286 The dynamic rheological testing indicated a gel-like behavior (G'>G'

287 Through rheological testing, we observe a difference in complex

288 by means of mechanical, thermal analysis and rheological testing.

289 Rheological tests showed that the ice cream stabilized b

290 e was assessed by dynamic, small deformation rheological tests.

291 ould be used to improve the physicochemical, rheological, thermal and sensory properties of CF produc

292 the most important structural, dynamic, and rheological tools available currently to provide the inf

293 To this end, many rheological tools have been developed to characterize ce

294 Using new rheological tools in combination with classical thermody

295 oved throughput over traditional single-cell rheological tools, yet the extraction of material parame

296 activation of Rac1, diffusion of cytoplasmic rheological tracers at a volumetric rate of 14 Hz, and l

297 acids, fatty acids, and volatile profiles), rheological (uniaxial compression) and sensory (hedonic

298 1% agar behaved differently, increasing all rheological values.

299 Synchrotron rheological X-ray diffraction study reveals the crystall

300 upramolecular hydrogels, displaying enhanced rheological yield strain and a synergistic improvement i