| 1 |
Compatibility between weak gel and microorganisms in weak gel-assisted microbial enhanced oil recovery
Qi YB, Zheng CG, Lv CY, Lun ZM, Ma T
Journal of Bioscience and Bioengineering, 126(2), 235, 2018 |
| 2 |
Nonlinear measures and modeling to examine the role of physical and chemical crosslinking in poly(vinyl alcohol)-based crosslinked systems
Ramya KA, Srinivasan R, Deshpande AP
Rheologica Acta, 57(2), 181, 2018 |
| 3 |
The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
Farahnaky A, Askari H, Majzoobi M, Mesbahi G
Journal of Food Engineering, 100(2), 294, 2010 |
| 4 |
Rheological characterization for the gelation process of polyaniline-emeraldine base/NMP solution by oscillatory test
Tae JS, Rhee BO, Lee SH
Korea-Australia Rheology Journal, 22(4), 273, 2010 |
| 5 |
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties
Peressini D, Sensidoni A, Pollini CM, Gabriele D, Migliori M, de Cindio B
Journal of Food Engineering, 54(3), 227, 2002 |
| 6 |
Influence of surfactant addition on the rheological properties of aqueous Welan matrices
Manca S, Lapasin R, Partal P, Gallegos C
Rheologica Acta, 40(2), 128, 2001 |
