Annual Energy Outlook 2008 With Projections to 2030

Common to liquids, solids and substances in between the former two is that if a stress is applied to them, they will strain. Stress may be visualized by placing a small amount of fluid between two parallel plates. When one plate slides over the other, forces act on the fluid dependent upon the rate of the plate movement. This causes a shear stress on the liquid. Recall laminar flow of fluids through a tubular vessel. Strain is the response to the stress. If solids are elastic, they deform and return to their original shape. Since fluids are not elastic and, hence, viscous, their deformation is irreversible.

Introduction to rheology

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt.

Starch is, after cellulose, the most abundant organic compound in nature. Modification of starch is carried out to enhance the positive attributes and to eliminate the shortcomings of the native starches. Various methods have been developed to produce a range of modified starches with a variety of characteristics and applications. Physically modified starches are simple and inexpensive because they can be produced without chemicals or even biological agents. In contrast, chemical modification is possible due to ubiquitous hydroxyl groups in starches that have been exploited for over a century, principally in the preparation of starch esters and ethers, but also in more subtle alterations, e.g., in order to tune the structure of starches for specific applications. All these techniques tend to alter the highly flexible starch polymer with changed physicochemical properties and modified structural attributes of high technological value for the food and non-food industries. Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as demanded by the industry. This review aims to summarize the latest developments and recent knowledge regarding physically and chemically modified starches. This paper covers physical modification methods (pre-gelatinization, hydrothermal, and non-thermal processes), some chemical modifications and a combination of both.

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

Mathematical modeling of electrorheological materials

Traditional, state-of-the-art and renewable thermal building insulation materials: An overview

Rheological properties of heavy & light crude oil mixtures for improving flowability

Modelling the time-dependent rheological behavior of semisolid foodstuffs.

Rheology of sodium and calcium bentonite-water dispersions: Effect of electrolytes and aging time

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk

Basim Abu-Jdayil

Papers

Traditional, state-of-the-art and renewable thermal building insulation materials: An overview

Rheological properties of heavy & light crude oil mixtures for improving flowability

Modelling the time-dependent rheological behavior of semisolid foodstuffs.

Rheology of sodium and calcium bentonite-water dispersions: Effect of electrolytes and aging time

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk