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Laura Campo-Deaano, Nuno Araujo, Ignacio Pagonabarraga, Federico Toschi
Flowing Matter 2017

Appl. Rheol. 27:3 (2017) 47-49

Cite this publication as follows:
Campo-Deano, Araujo N, Pagonabarraga I, Toschi F: Flowing Matter 2017, Appl. Rheol. 27 (2017) 47.

B.A. Macias-Rogriguez, A.G. Marangoni
Bakery shortenings: structure-mechanical function relations

Appl. Rheol. 27:3 (2017) 33410 (8 pages)

Shortenings are examples of soft viscoelastic materials with important mechanical functions in baking applications. To fully understand their mechanical functionality, it is essential to correlate material microstructure with rheological behavior. We investigated commercial shortenings designed for various applications, with emphasis on those intended for use in laminated doughs. The microstructure of laminating shortenings was characterized by well-defined crystallites arranged in a layer-like fashion, whereas all-purpose and cake shortenings exhibited more distorted crystallites packed in a more heterogeneous manner. Oscillatory and creep shear behavior demonstrated that all shortenings acted as viscoelastic solids, but laminating shortenings had higher viscosities at .rest. in the linear regime. Recovery in the nonlinear regime showed that laminating shortenings had lower fractional recovery associated with pronounced plastic irreversible deformations. Extrusion tests also in dicated higher viscous dissipation for laminating shortenings. It is argued that the unique layered microstructure is partly responsible for the increased viscous and plastic flow of laminating shortenings, aspects that dictate the ability of these products to endure mechanically demanding processes without apparent catastrophic failure.

Cite this publication as follows:
Macias-Rogriguez B, Marangoni A: Bakery shortenings: structure-mechanical function relations, Appl. Rheol. 27 (2017) 33410.

M. Kowalska, A. Krzton-Maziopa, A. Zbikowska, K. Tarnowska
Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Appl. Rheol. 27:3 (2017) 35118 (9 pages)

Cite this publication as follows:
Kowalska MM, Krzton-Maziopa A, Zbikowska A, Tarnowska K: Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification, Appl. Rheol. 27 (2017) 35118.

Roberto Cesar de Oliveira Romano, Marcel Hark Maciel, Rafael Giuliano Pileggi, Maria Alba Cincotto
Monitoring of hardening of Portland cement suspensions by Vicat test, oscillatory rheometry and isothermal calorimetry

Appl. Rheol. 27:3 (2017) 36006 (10 pages)

The hardening of cement pastes occurs due to coagulation/flocculation promoted by the hydration reactions. At this way, depending on the physico-chemical characteristics of the powder, different changes are obtained during the microstructure formation. Thus, as the use of supplementary cementitious materials is rising worldwide, this stage of construction process is being more complex. So, this work was conducted to evaluate the hardening phenomenon of pastes formulated with Portland cements blended with limestone filler (LF) and ground blast furnace slag (BFS). Vicat test, oscillatory rheometry and isothermal conduction calorimetry were used to monitor this transition. Vicat test results indicate different setting times as a function of addition, but no information before these times was obtained. Using isothermal calorimetry was possible to monitor the related changes to the chemical reactions since the first contact with water, and using rheometry, the rate and force of cement particle agglomeration. During the discussion of results will be not presented in depth the results of the three methods, but will be shown that they are complementary and provide a better explanation to the transition from fluid-to-solid behavior, independently of kind of supplementary cementitious materials.

Cite this publication as follows:
Romano RCdO, Maciel MH, Pileggi RG, Cincotto MA: Monitoring of hardening of Portland cement suspensions by Vicat test, oscillatory rheometry and isothermal calorimetry, Appl. Rheol. 27 (2017) 36006.

Pablo G. T. Lepe, Nick Tucker, Andrew J. A. Watson, Deborah LeCorre-Bordes, Antony J. Fairbanks, Mark P. Staiger
The electrospinnability of visco-elastic sugar solutions

Appl. Rheol. 27:3 (2017) 35703 (10 pages)

It has been proposed that hydrogen bonding plays a role in promoting the electrospinnability of some materials. In this work, the significance of non-covalent interactions in the electrospinnability of aqueous sugar solutions (i.e. mono- and disaccharide) was investigated as a function of carbohydrate concentration. The electrospinnability of concentrated aqueous solutions of glucose, fructose, and sucrose was studied by physicochemical and rheological characterization methods, and by subsequently examining the resulting morphology via scanning electron microscopy. The results on the electrospinning of concentrated saccharide solutions indicated the significance of non-covalent interactions on the electrospinning of these systems. Electrospinnability models based on critical concentration and visco-elasto capillary theories were compared with the experimental results. It is shown that visco-elasto capillary theory has the closest correlation with the experimental data. The electrospinnability of highly concentrated saccharide solutions appears to be directly related to the density and intermolecular bonding capacity of the solution.

Cite this publication as follows:
Lepe PGT, Tucker N, Watson AJA, LeCorre-Bordes D, Fairbanks AJ, Staiger MP: The electrospinnability of visco-elastic sugar solutions, Appl. Rheol. 27 (2017) 35703.

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