Search results for "Rheological behaviour"
showing 2 items of 2 documents
Effects of texture and temperature on the kinetic of aroma release from model dairy custards
2010
http://www.sciencedirect.com/science/article/B6T6R-4YYRMXD-2/2/9ac9167b05d21ef9ff6dcce684696e13 http://www.elsevier.com/locate/foodchem; International audience; The structure of a foodstuff, and its perceived texture, are important characteristics involved in the sensory availability of flavour compounds released during the food consumption. This study identifies the effect of texture on the dynamic release of aroma compounds under simulated oral conditions (temperature and shearing). Two custard desserts, with two levels of texture but the same composition, flavoured with four aroma compounds, were analysed. The rheological behaviour of the custards and the release of aroma compounds (SPME…
Carbon nanotubes-based nanohybrids for multifunctional nanocomposites
2017
In the present work, nano-hybrids based on carbon nanotubes (CNTs) bearing immobilized, either through covalent linkage and physical absorption, commercial anti-oxidant molecules have been formulated and used as nanofillers in Ultra High Molecular Weight Polyethylene (UHMWPE), aiming at preparing multifunctional nanocomposites. The effective immobilization of the anti-oxidant molecules has been probed by spectroscopic and thermogravimetric analyses. The study of the morphology and the rheological behaviour of the nanocomposites show that the immobilization of anti-oxidant molecules onto the CNTs surface is beneficial for the state of the polymer/nanoparticles interfacial region. Additionall…