| 1 |
Thermal degradation kinetics study of molten polylactide based on Raman spectroscopy
Lin ZN, Guo XM, He ZP, Liang XR, Wang MM, Jin G
Polymer Engineering and Science, 61(1), 201, 2021 |
| 2 |
Non-Brownian Newtonian suspensions may be rate dependent in time sweep oscillatory shear flow
Martone R, Carotenuto C, Minale M
Journal of Rheology, 64(5), 1075, 2020 |
| 3 |
Graphene impact of the LDPE characteristics
Sabet M, Soleimani H, Hosseini S
Polymer Bulletin, 77(1), 459, 2020 |
| 4 |
Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum
Razi SM, Motamedzadegan A, Shahidi SA, Rashidinejad A
Rheologica Acta, 59(5), 317, 2020 |
| 5 |
Effect of arrangement of nano and micro barium titanate (BaTiO3) particles on the enhanced dielectric constant of high-density polyethylene (HDPE)/BaTiO3
Su J, Zhang J
Journal of Polymer Science Part B: Polymer Physics, 56(15), 1101, 2018 |
| 6 |
Rheological and micro structural studies of methylcellulose solutions in N,N-dimethylformamide for preparation of extruded beads: controlled urea release
Singh RP, Kundu PP
Rheologica Acta, 57(2), 169, 2018 |
| 7 |
Non-isothermal crystallization behavior, rheological properties and morphology of poly(epsilon-caprolactone)/graphene oxide nanosheets composite films
Ahmed J, Luciano G, Schizzi I, Arfat YA, Maggiore S, Thai TLA
Thermochimica Acta, 659, 96, 2018 |
| 8 |
Rheology and structural changes of plasticized zeins in the molten state
Chaunier L, Della Valle G, Dalgalarrondo M, Lourdin D, Marion D, Leroy E
Rheologica Acta, 56(11), 941, 2017 |
| 9 |
Benchmarking of Gas-Assisted Atomization Systems for Liquid Disintegration
Gunther A, Lampa A, Fritsching U, Schroder J, Kleinhans A, Gaukel V, Schuchmann HP, Loth JM, Petermann M, Wirth KE
Chemical Engineering & Technology, 39(4), 699, 2016 |
| 10 |
Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
Ahmed J, Taher A, Mulla MZ, Al-Hazza A, Luciano G
Journal of Food Engineering, 186, 34, 2016 |
