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Browsing by Subject "Rheology"

Now showing items 1-20 of 78

Aceptabilidad del zumo de pomelo en función del procesado

Perera Pérez, Paloma Candelaria (Universitat Politècnica de València, 2016-09-07)

[ES] En este trabajo se pretende estudiar el efecto del procesado en algunas propiedades físicas y sensoriales de zumos de pomelo. Por una parte se obtendrá zumo a partir de pomelo en polvo, obtenido por atomización y por ...
Análisis y modelizado reológico de polímeros para su aplicación con tecnologías “auto-rizado” y su adaptación a las prácticas de Ingeniería de Materiales Poliméricos

Montañés Muñoz, Néstor; Sánchez Nacher, Lourdes; Reig Pérez, Miguel Jorge; Fenollar Gimeno, Octavio Ángel; Boronat Vitoria, Teodomiro (Universitat Politècnica de València, 2017-01-31)

[EN] Polymers are manufactured in molted state, so the rheological properties are mandatory in order to analyzeand evaluate its processability. The prediction of the viscoelastic response of a material and the simulationof ...
Assessment of the Inter-Batch Variability of Microstructure Parameters in Topical Semisolids and Impact on the Demonstration of Equivalence

Mangas-Sanjuan, Victor; Pleguezuelos-Villa, María; Merino-Sanjuán, Matilde; Hernández, Mª Jesús; Nácher, Amparo; García-Arieta, Alfredo; Peris, Daniel; Hidalgo, Irene; Soler, Lluís; Sallan, Marta; Merino, Virginia (MDPI AG, 2019-10)

[EN] Demonstration of similar microstructure is essential for demonstrating the equivalence of generic topical products since the microstructure of semisolids may affect the drug release. The objective of this study was ...
Atmospheric plasma spraying coatings from alumina titania feedstockcomprising bimodal particle size distributions

Vicent, Mónica; Bannier, Emilie; Moreno, Rodrigo; Salvador Moya, Mª Dolores; Sanchez, Enrique (Elsevier, 2013-12)

In this work, Al2O3 13 wt% TiO2 submicron-nanostructured powders were deposited using atmospheric plasma spraying. The feedstocks were obtained by spray drying two starting suspensions of different solids content, prepared ...
Bone-Mimicking Injectable Gelatine/Hydroxyapatite Hydrogels

Rogina, A.; Sandrk, N; Teruel Biosca, Laura; Antunovic, M.; Ivankovic, M.; Gallego-Ferrer, Gloria (Croatian Society of Chemical Engineers/HDKI, 2019)

[EN] Bioactive synthetic hydrogels have emerged as promising materials because they can provide molecularly tailored biofunctions and adjustable mechanical properties. To mimic the mineralogical and organic components of ...
Caracterización de las propiedades físicas de polvos de cacao sometidos a diferentes niveles de alcalinización

Martínez Fernández, Rocío (Universitat Politècnica de València, 2016-10-13)

[ES] Durante la elaboración de productos a partir de cacao en polvo, propiedades físicas como el color, tamaño de partícula, densidad, humectabilidad afectan a parámetros tan importantes como son la reología, la textura ...
Caracterización fisco-química y sensorial de cremas untables con sabor a chocolate elaboradas a partir de cacao en polvo con distintos grados de alcalinización

Palés García, Marta (Universitat Politècnica de València, 2016-09-05)

[ES] Las cremas untables con sabor a chocolate son productos muy valorados por la población debido a su agradable sabor a chocolate y la versatilidad en su consumo. En su proceso de producción el cacao en polvo ...
Cellular hydrogels based on pH-responsive chitosan-hydroxyapatite system

Rogina, Anamarija; Ressler, Antonia; Matie, Igor; Gallego-Ferrer, Gloria; Marijanovic, Inga; Ivankovic, Marica; Ivankovic, Hrvoje (Elsevier, 2017-06-15)

[EN] The development of bioactive injectable system as cell carrier with minimal impact on viability of encapsulated cells represents a great challenge. In the present work, we propose a new pH-responsive chitosan-hydrox ...
Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties

Ribes Llop, Susana; Peña Gomez, Nataly; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (American Dairy Science Association, 2021-03)

[EN] Growing consumer demand for healthy and nutritious products has motivated scientists and food manufacturers to design novel dairy products with higher fiber levels and lower fat content that are free of chemical ...
Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement

Igual Ramo, Marta; Contreras Monzón, Carolina Ivonne; Martínez Navarrete, Nuria (Elsevier, 2014-04)

Alternative methods with which to obtain grapefruit jams have been applied. These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation ...
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Moret Tatay, Amparo Teresa; Rodríguez García, Julia; Martí Bonmatí, Ezequiel; Hernando Hernando, Mª Isabel; Hernández, María Jesús (Elsevier, 2015-10)

In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. ...
Comparative Study of the Rheological Behavior of Multiwalled Carbon Nanotubes and Nanofiber Composites Prepared by the Dilution of a Masterbatch of Polypropylene

Boronat Vitoria, Teodomiro; García Sanoguera, David; Pascual, J.; Peris, F.; Sánchez Nacher, Lourdes (Wiley-Blackwell, 2012-11-05)

In this investigation, the characteristics and the rheological properties of two different nanocomposite systems were investigated. These systems consisted of a dispersion of carbon nanotubes (CNTs) and carbon nanofibers ...
Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

Arocas, Amparo; Sanz, Teresa; Hernando Hernando, Mª Isabel; Fiszman, Susana M. (Elsevier, 2011-08)

The purpose of this study was to compare the effects of microwave thawing and water bath thawing on white sauces prepared with two different native starches (potato and corn) and a modified waxy maize starch. The linear ...
Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Wang, Q.; Espert, M.; Larrea Santos, Virginia; Quiles Chuliá, Mª Desamparados; Salvador, A.; Sanz, T. (Elsevier, 2023-01)

[EN] Growing public concern about the adverse health effects of overconsumption of saturated fat has contributed to the rising research interest in the field of using healthy oils to construct edible structured oils ...
Control of skin damages caused by oxidative stress using mangiferin and naringin co-loaded in phospholipid vesicles

Pleguezuelos-Villa, María; Castangia, Ines; Díez-Sales, Octavio; Manca, Maria Letizia; Manconi, Maria; Ruiz Sauri, Amparo; Talens-Visconti, Raquel; Nacher, Amparo (Elsevier, 2024-01)

[EN] Mangiferin and naringin, two naturally occurring antioxidant molecules, were co-loaded in phospholipid vesicles designed for skin delivery. Ultradeformable-liposomes containing tween 80 as edge activator, were used ...
Copper-zinc/chitosan complex hydrogels: Rheological, degradation and biological properties

Loncarevic, Andrea; Malbasa, Zoran; Kovacic, Marin; Ostojic, Karla; Angaits, Ange; Skoko, Zeljko; Szpunar, Joanna; Urlic, Inga; Gallego-Ferrer, Gloria; Rogina, Anamarija (Elsevier, 2023-11-01)

[EN] Polymer hydrogels crosslinked by therapeutic metal ions have attracted increased interest in recent years due to their unique and versatile properties. Chitosan hydrogels are widely investigated for various biomedical ...
Dense nanostructured zirconia compacts obtained by colloidal filtration of binary mixtures

Benavente Martínez, Rut; Salvador Moya, Mª Dolores; Alcázar, M.C.; Moreno, R. (Elsevier, 2012-04)

As starting materials two commercial nanosized zirconias doped with 3 mol% of Y 2O 3 were used: a powder of about 100 nm (TZ3YE, Tosoh, Japan) and a colloidal suspension of about 15 nm (Mel Chemicals, UK). Colloidal stability ...
Desarrollo de nuevos productos a base de suero de quesería

Iniesta Planells, David (Universitat Politècnica de València, 2020-07-13)

[ES] La industria de la quesería genera una gran cantidad de subproducto en forma de suero lácteo. La mayoría de las empresas queseras destinan este suero a la alimentación animal, vendiendo el suero directamente a las ...
Desarrollo y caracterización de salsa española con textura modificada

Estarriaga Ocón, Raquel (Universitat Politècnica de València, 2021-05-18)

[ES] En el presente trabajo se estudiaron las propiedades fisicoquímicas, reológicas, viscoelásticas, masticatorias y sensoriales, en presencia y ausencia de saliva, de una salsa española con textura modificada a 25, 37 y ...
Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical properties

RUBIO-ARRAEZ, SUSANA; Ferrer-Albelda, Carlos; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa (Wiley, 2017-04)

The aim of this study was to make lemon marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological ...