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Quantification of PLA degradation in the melt phase using a parallel plate rheometer

Polymer testing, 2024-08, Vol.137, p.108506, Article 108506

2024

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Effect of the GO Reduction Method on the Dielectric Properties, Electrical Conductivity and Crystalline Behavior of PEO/rGO Nanocomposites

Polymers, 2017-11, Vol.9 (11), p.613

2017

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Dynamics of sheared droplets filled with non-Brownian particles

Rheologica acta, 2020-12, Vol.59 (12), p.935-949

2020

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Effect of Confinement on Droplet Coalescence in Shear Flow

Langmuir, 2009-11, Vol.25 (22), p.12885-12893

2009

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Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme

Journal of thermal analysis and calorimetry, 2022-06, Vol.147 (11), p.6271-6286

2022

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The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

Food and bioprocess technology, 2017-02, Vol.10 (2), p.249-265

2017

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A novel experimental setup for in situ optical and X-ray imaging of laser sintering of polymer particles

Review of scientific instruments, 2019-08, Vol.90 (8)

2019

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A Spontaneous In Situ Thiol-Ene Crosslinking Hydrogel with Thermo-Responsive Mechanical Properties

Polymers, 2024-05, Vol.16 (9), p.1264

2024

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A filament stretching rheometer for in situ X-ray experiments: Combining rheology and crystalline morphology characterization

Review of scientific instruments, 2020-07, Vol.91 (7)

2020

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Powdered Cross-Linked Gelatin Methacryloyl as an Injectable Hydrogel for Adipose Tissue Engineering

Gels, 2024-02, Vol.10 (3), p.167

2024

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Stiffness of Ca²⁺-pectin gels: combined effects of degree and pattern of methylesterification for various Ca²⁺ concentrations

Carbohydrate research, 2012-02, Vol.348, p.69-76

2012

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Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Food and bioprocess technology, 2017-12, Vol.10 (12), p.2188-2198

2017

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Assessing rheometry for measuring the viscosity-average degree of polymerisation of cellulose in paper degradation studies

Heritage science, 2023-01, Vol.11 (1), p.15-9, Article 15

2023

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Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Food and bioprocess technology, 2013-05, Vol.6 (5), p.1127-1143

2013

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Towards unraveling the sintering process of two polystyrene particles by numerical simulations

The Korea-Australia Rheology Journal, 2019, 31(4), , pp.285-295

2019

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The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

Food and bioprocess technology, 2013-10, Vol.6 (10), p.2870-2883

2013

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In Vitro and In Vivo Evaluation of Chitosan/HPMC/Insulin Hydrogel for Wound Healing Applications

Bioengineering (Basel), 2024-02, Vol.11 (2), p.168

2024

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Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Food and bioprocess technology, 2014, Vol.7 (1), p.248-264

2014

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3D Sugar Printing of Networks Mimicking the Vasculature

Micromachines (Basel), 2020-01, Vol.11 (1), p.43

2020

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Influence of viscoelasticity on drop deformation and orientation in shear flow. Part 2: Dynamics

Journal of non-Newtonian fluid mechanics, 2009, Vol.156 (1), p.44-57

2009

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Binding of lambda carrageenan to bovine serum albumin and non-equilibrium effects of complexation

Food hydrocolloids, 2022-05, Vol.126, p.107321, Article 107321

2022

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Effect of confinement and viscosity ratio on the dynamics of single droplets during transient shear flow

Journal of rheology (New York : 1978), 2008-11, Vol.52 (6), p.1459-1475

2008

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Quantifying the errors due to overfilling for Newtonian fluids in rotational rheometry

Rheologica acta, 2019-08, Vol.58 (8), p.525-538

2019

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Macromolecular complexes of lysozyme with kappa carrageenan

Food hydrocolloids, 2018-01, Vol.74, p.227-238

2018

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Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions

Food hydrocolloids, 2017-01, Vol.62, p.102-118

2017

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Quantification of PLA degradation in the melt phase using a parallel plate rheometer

Effect of the GO Reduction Method on the Dielectric Properties, Electrical Conductivity and Crystalline Behavior of PEO/rGO Nanocomposites

Dynamics of sheared droplets filled with non-Brownian particles

Effect of Confinement on Droplet Coalescence in Shear Flow

Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme

The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

A novel experimental setup for in situ optical and X-ray imaging of laser sintering of polymer particles

A Spontaneous In Situ Thiol-Ene Crosslinking Hydrogel with Thermo-Responsive Mechanical Properties

A filament stretching rheometer for in situ X-ray experiments: Combining rheology and crystalline morphology characterization

Powdered Cross-Linked Gelatin Methacryloyl as an Injectable Hydrogel for Adipose Tissue Engineering

Stiffness of Ca²⁺-pectin gels: combined effects of degree and pattern of methylesterification for various Ca²⁺ concentrations

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Assessing rheometry for measuring the viscosity-average degree of polymerisation of cellulose in paper degradation studies

Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Towards unraveling the sintering process of two polystyrene particles by numerical simulations

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

In Vitro and In Vivo Evaluation of Chitosan/HPMC/Insulin Hydrogel for Wound Healing Applications

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

3D Sugar Printing of Networks Mimicking the Vasculature

Influence of viscoelasticity on drop deformation and orientation in shear flow. Part 2: Dynamics

Binding of lambda carrageenan to bovine serum albumin and non-equilibrium effects of complexation

Effect of confinement and viscosity ratio on the dynamics of single droplets during transient shear flow

Quantifying the errors due to overfilling for Newtonian fluids in rotational rheometry

Macromolecular complexes of lysozyme with kappa carrageenan

Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions

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