Rheology
Nova Science Publishers Inc (Verlag)
978-1-62618-963-8 (ISBN)
Preface; The Use of Computational Rheology & Rheometry in Understanding the Flow of Highly-Elastic Non-Newtonian Liquids in Complex Flows; Differential Effective Medium Theories: A Powerful Tool to Predict the Viscosity of Concentrated Suspensions of Solid & Soft Particles; Microrheology of Soft Condensed Matter; Simulation of Reaction Injection Moulding; Rheological Properties of Coal Ash Slag at Ultra High Temperatures; Relationship between Morphology & Rheology During Trichoderma Reesei Rut-30 Fermentation; Rheological Properties of Dough made from Wheat & Legume Seeds Flour; Gluten Free Pasta Rheology: Influence of Cooking Time on Structural Features; Rheological & Textural Characteristics of Low-Lipid Meat Emulsions with Hydrocolloids as Binders; Relationship between Flow Characteristics & Composition of Fat Free Dulce de leche; Phase Separation & Gelation in Mixtures of Cross-Linked Waxy Corn Starch, Whey Protein Isolate & K-Carrageenan: Viscoelasticity & Microstructure; Viscoelastic Properties of Mixtures for Ice Cream; The Influence of Counterions of Different Valency on Carboxymethylcellulose Viscoelastic Behavior; Rheological Behavior of Hyperbranched Polymers; Determining the Rheological Properties of Polymer Hydrogels for the Development of Advanced Applications; Electrospinning of Polymer Solutions; X-Ray Rheology of Liquid Crystal Polymers; Index.
Verlagsort | New York |
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Sprache | englisch |
Maße | 180 x 260 mm |
Gewicht | 1048 g |
Themenwelt | Naturwissenschaften ► Physik / Astronomie ► Mechanik |
ISBN-10 | 1-62618-963-3 / 1626189633 |
ISBN-13 | 978-1-62618-963-8 / 9781626189638 |
Zustand | Neuware |
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