The classical no-slip boundary condition of fluid mechanics is not always a valid assumption
for the flow of several classes of complex fluids including polymer melts, their blends …

Innovations in fluid mechanics have been leading to better food since ancient history, while
creativity in cooking has inspired fundamental breakthroughs in science. This review …

This study explores alternative methods to measure the rheology of pastes based on soy
and pea proteins, which are commonly used as starting material in extrusion for the …

The steady torsional parallel-plate flow with apparent slip of a viscoplastic microgel with 0.12
wt.% of poly (acrylic acid), Carbopol® 940, is analyzed under isothermal and creeping flow …

Abstract Design of multiple branches splitting of equal mass flow rate in complex rheological
flows like ice cream near melting point temperature can be a challenging task. Pulsations in …

Sorbet produced without aeration is a dispersion of ice crystals distributed randomly in a
freeze-concentrated liquid phase. The rheological properties of this suspension will be …

Rheological properties of KCl/polymer type drilling fluids containing particulate loss
prevention material (LPM) were characterized by an integrated inverse model-experimental …

Purpose The freezing technique and rheological properties play an important role in
improving the viscoelastic as well as the textural properties of ice cream. Methods …

For mozzarella production the curd is plasticised and kneaded. To characterise the process
rheologically, mozzarella cheese curd was investigated using a capillary rheometer at …

This paper discusses the influence of fat type in the structure of ice cream, during its
production by means of rheo-optical analysis. Fat plays an important part in the ice cream …