نمایش نتایج جستجو برای
کلمات کلیدی: Viscosity
موارد یافت شده: 100
1 - Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts (چکیده)2 - Dilute Solution Properties of Nettle Seed (Urtica pilulifera) Gum as a Function of Temperature (چکیده)
3 - Effect of concentration and temperature on the steady shear flow behavior of Nettle seed (Urtica pilulifera) gum (چکیده)
4 - A miscibility study on biodegradable poly butylene succinate/polydioxanone blends (چکیده)
5 - New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration (چکیده)
6 - Intrinsic Viscosity and Molecular Parameters of Wheat Starch-Cess Seed Gum-Sucrose Mixture (چکیده)
7 - Study the effects of solvent content and initiator concentration on viscosity and solid content of acrylic resins (چکیده)
8 - Application of Xylanase and β-Glucanase to Improve Nutrient Utilization in Poultry Fed Cereal Base Diets: Used of Enzymes in Poultry Diet (چکیده)
9 - Applicability of connectionist methods to predict dynamic viscosity of silver/water nanofluid by using ANN-MLP, MARS and MPR algorithms (چکیده)
10 - Density and rheological properties of different nanofluids based on diesel oil at different mass concentrations (چکیده)
11 - Experimental Study on the Stability and Viscosity for the Blends of Functionalized MWCNTs with Refrigeration Compressor Oils (چکیده)
12 - The Specific Heat Capacity, Effective Thermal Conductivity, Density, and Viscosity of Coolants Containing Carboxylic Acid Functionalized Multi-Walled Carbon Nanotubes (چکیده)
13 - Investigation on the Use of Graphene Oxide as Novel Surfactant for Stabilizing Carbon Based Materials (چکیده)
14 - Exploration of the environmentally benign and highly effective approach for improving carbon nanotube homogeneity in aqueous system (چکیده)
15 - Stability and thermophysical properties of non-covalently functionalized graphene nanoplatelets nanofluids (چکیده)
16 - Thermophysical and rheological properties of water-based graphene quantum dots nanofluids (چکیده)
17 - Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono‐ and Divalent Cations (چکیده)
18 - Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch (چکیده)
19 - Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions, Iranian Food Science & Technology Research Journal. (چکیده)
20 - Evaluation of Hull-Less Barley with or without Enzyme Cocktail in the Finisher Diets of Broiler Chickens (چکیده)
21 - Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis (چکیده)
22 - Pore-scale Simulation of Coupled Two-phase Flow and Heat Transfer through Dual-Permeability Porous Medium (چکیده)
23 - Factors Affecting Alkaline Sodium Silicate Gelation for In-Depth Reservoir Profile Modification (چکیده)
24 - Pore-scale modeling of non-isothermal two phase flow in 2D porous media: Influences of viscosity, capillarity, wettability and heterogeneity (چکیده)
25 - Evaluation of level set and phase field methods in modeling two phase flow with viscosity contrast through dual-permeability porous medium (چکیده)
26 - Phase-field simulation of counter-current spontaneous imbibition in a fractured heterogeneous porous medium (چکیده)
27 - Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione (چکیده)
28 - Effect of temperature and pressure on the stractural (a-) and the true Johari-Goldstein (b-) relaxation in binary mixtures (چکیده)
29 - Viscosity to entropy ratio of QGP in relativistic heavy ion collisions: The second-order viscose hydrodynamics (چکیده)
30 - Particle shape effects on some of the transport properties of tungsten oxide nanofluids (چکیده)
31 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions (چکیده)
32 - Glycerol revisited molecular dynamic simulations of structural, dynamical, and thermodynamic properties (چکیده)
33 - Unaxisymmetric Stagnation-point Flow And Heat Transfer of A Viscous Fluid With Variable Viscosity On A Cylinder In Constsnt Heat Flux (چکیده)
34 - Rheological behavior of starch–poly (vinyl alcohol) –TiO2 nanofluids and their main and interactive effects (چکیده)
35 - Structural and transport properties and solubility parameter of graphene / glycerol nanofluids: A molecular dynamics simulation study (چکیده)
36 - The specific Heat Capacity، Effective Thermal Conductivity، Density، and Viscosity of Coolants Containing Carboxylic Acid Functionalized Multi -Walled Carbon Nanotubes (چکیده)
37 - Viscosity to entropy ratio of QGP in relativistic heavy ion collision: Hard thermal loop corrections (چکیده)
38 - Purification of cress seed ( Lepidium sativum ) gum: A comprehensive rheological study (چکیده)
39 - Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions (چکیده)
40 - Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starch (چکیده)
41 - Experimental Evaluation on the Viscosity of Rapeseed Oil Bio-lubricant by the Addition of CuO Nanoparticles (چکیده)
42 - Alyssum homolocarpum seed gum: Dilute solution and somephysicochemical properties (چکیده)
43 - New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization (چکیده)
44 - The conformational transitions in organic solution on the cress seed gum nanoparticles production (چکیده)
45 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
46 - Analysis of one dimensional inviscid and two dimensional viscous flows using Entropy Preserving method (چکیده)
47 - Electrical conductivity, thermal conductivity, and rheological properties of graphene oxide-based nanofluids (چکیده)
48 - Rheological Behavior of Zinc-Oxide Nanolubricants (چکیده)
49 - Influence of xylanase and vitamin A in wheat-based diet on performance, nutrients digestibility, small intestinal morphology and digesta viscosity in broiler chickens (چکیده)
50 - Variations in Structure Explain the Viscometric Behavior of AOT Microemulsions at Low Water/AOT Molar Ratios (چکیده)
51 - Influence of temperature, mono- and divalent cations on dilutesolution properties of sage seed gum (چکیده)
52 - Rheological interaction of sage seed gum with xanthan in dilute solution (چکیده)
53 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars (چکیده)
54 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
55 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
56 - Preparation, characterization, and rheological properties of graphene–glycerol nanofluids (چکیده)
57 - Nanofluids for Heat Transfer Enhancement – A Review (چکیده)
58 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
59 - On the viscosity of composite suspensions of aluminum and ammonium perchlorate particles dispersed in hydroxyl terminated polybutadiene - new empirical model (چکیده)
60 - Simulation of Semi-Molten Particle Impacts Including Heat Transfer and Phase Change (چکیده)
61 - A New Correlation For Prediction of Undersaturated Crude Oil Viscosity (چکیده)
62 - Simulation of Fluid Flow and Heat Transfer Including Phase Change during the Impact of Semi-Molten Particles (چکیده)
63 - Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar (چکیده)
64 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
65 - Effect of calcination temperature on structural, vibrational, optical, and rheological properties of zirconia nanoparticles (چکیده)
66 - High Dispersed MWCNT Decorated with Ag Nanoparticles in Water and Experimental Investigation of the Thermo-Physical Properties (چکیده)
67 - Modeling the time-dependent rheological behavior of pistachio butter (چکیده)
68 - Effect of extruded full fat soybean (EFFSB ) on performance and blood constituents of broiler chickens (چکیده)
69 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
70 - Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloids (چکیده)
71 - BLSpray: Understanding the effects of black liquor properties and splash-plate nozzle configuration on spray characteristics (چکیده)
72 - Effect of Microbial Transglutaminase on Emulsion Capacity and Viscosity of Fish Miofibrial Proteins (چکیده)
73 - Computation of some thermodynamics, transport, structural properties, and new equation of state for fluid neon using a new intermolecular potential from molecular dynamics simulation (چکیده)
74 - The Influence of Different Levels of Brewers Spent Grain and Enzyme on Performance and Digesta Viscosity of Broiler Chicks (چکیده)
75 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
76 - The Effect of Triticale and Enzyme in Finisher Diet on Performance, Gut Morphology and Blood Chemistry of Broiler Chickens (چکیده)
77 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
78 - Fabrication, characterization, and measurement of some physicochemical (چکیده)
79 - ARRHENIUS LAW MODIFICATION FOR TURBULENT COMBUSTION MODELING (چکیده)
80 - VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS (چکیده)
81 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
82 - A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed (چکیده)
83 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
84 - Antibacterial Activity of Nanofluids of Zinc Oxide Nanoparticles (چکیده)
85 - Fabrication, Characterization, and Measurement of Some Physicochemical (چکیده)
86 - Non-relativistic D3-brane in the presence of higher derivative corrections (چکیده)
87 - Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk (چکیده)
88 - ANFIS modeling of viscosity in low-fat mayonnaise (چکیده)
89 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
90 - Helium Potential Energy Function (چکیده)
91 - Determination of Potential Energy Functions of Argon, Krypton, and Xenon Via the Inversion of Reduced Viscosity Collision Integrals at Zero Pressure (چکیده)
92 - Determination of Potential Energy Function of CF4-CF4 via the Inversion of Reduced Viscosity Collision Integrals at Zero Pressure (چکیده)
93 - The Interaction Potential of Helium– Neon (چکیده)
94 - Direct Determination of the Interaction Potential of He–Ar from the Extended Principle of Corresponding States (چکیده)
95 - Direct Determination of the Interaction Potentials of He-N2, Ne-N2, and Ar-N2 from the Extended Principal of the Corresponding States (چکیده)
96 - The Study of Nanofluids Rheological Properties (چکیده)
97 - Selected investigations concerning sucrose crystallization the Berlin sugar Institut 1995 - 2005 (چکیده)
98 - Determination of potential energy functions of CO-CO, CO2-CO2, and N2O-N2O and calculation of their (چکیده)
99 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)
100 - Discarding of used frying oils in terms of color index, refractive index and viscosity values (چکیده)
