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Copyright of Lubrication Engineering (0254-0150) is the property of Editorial Office of LUBRICATION ENGINEERING and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Plastics Science & Technology / Suliao Ke-Ji is the property of Plastics Science & Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study of the rheological characteristics of cement paste backfill(CPB) is of great significance for the rational arrangement of filling pipelines and efficient filling operations in mines. Purpose: The purpose of this study is to combine the complex and multifactorial paste rheological parameter measurement tests with advanced machine learning regression prediction models to achieve accurate predictions of paste rheological parameters. Method:The research method involves using 128 sets of paste rheological characteristic test data under different material mix conditions as the model dataset. The Extreme Gradient Boosting Regression Tree(XGBoost) model was selected,and Bayesian Optimization(BO)was used for hyperparameter tuning to establish a multi-objective parameter regression prediction model. Result; The results show that the BO-XGBoost model, optimized by the Bayesian algorithm, significantly improves performance compared to the XGBoost model, with the coefficient of determination R2 increasing by 6 %. The relative error between the actual and predicted values of the BO-XGBoost model is maintained at the 0. 02 level in the yield stress dataset and at the 0. 1 level in the viscosity dataset. Conclusion: The study concludes that the BO-XGBoost model can efficiently and accurately predict the rheological parameters of paste, using an innovative multi-objective regression model, providing a reference for the design of mine filling operations with practical engineering application significance. [ABSTRACT FROM AUTHOR]

Fly ash grouting is a common method for mine fire prevention and control. Aiming at the problems of fly ash slurry which is prone to water-loss cracking, poor stability and low fire prevention efficiency, fly ash colloids were prepared by adding high molecular polymer xanthan gum (XG) and hydroxypropyl methyl cellulose (HPMC) to fly ash slurry, and the gel formation time, water-retaining property and thermal stability of fly ash colloids with different water-cement ratios were tested. The effect of colloid on the inhibition of coal spontaneous combustion was studied by programmed temperature. The results showed that when the water-cement ratio of fly ash slurry was 10∶1, the glue formation time was 9.52 min, and the water-retaining property and static stability were good. The fly ash colloid exhibited the shear dilution phenomenon of non-Newtonian fluid, and the energy storage modulus G′ was higher than the loss modulus G″. It was a pseudo-plastic fluid conforming to the power law model, and exhibited the properties of elastic solid. The weight loss process of fly ash colloidal heating can be divided into three stages (30-100 ℃, 218-380 ℃ and 380-800 ℃), and the total mass loss was about 6.17%. Fly ash colloid had the function of high moisture content, oxygen isolation and fissure sealing. The inhibition rate of coal sample after inhibition was 75.86%, and the corresponding temperature point of CO and C2H4 gas generation were 30 ℃ and 20 ℃ later than that of raw coal. The spontaneous combustion process of coal had been effectively inhibited.

To further expand the variety of oat milk products and develop an oat plant-based yogurt (OPY) without animal ingredients, this study used whole oat flour as raw material to prepare oat milk through enzymatic hydrolysis, inoculated with commercial fermentation culture to prepare OPY. The production was optimized using single-factor experiments and response surface methods, and the properties of OPY was analyzed. The results showed that the optimal production parameters for OPY were as follows: solid-liquid ratio was 1:3.9 (g:mL), culture addition ratio was 0.17% (based on the addition ratio of whole oat flour), and fermentation time was 7 hours. Under these conditions, the sensory score of OPY was 86.33±0.58, the β-glucan content (dry basis) was 8.37±0.20 mg/100 mL. Compared to stirred yogurt (SY), the titratable acidity and fat content of OPY decreased by 32.1% and 15%, respectively. The water holding capacity and total solid content of OPY increased by 41% and 34.76%, respectively. The texture and rheological analysis showed that the cohesiveness (0.71±0.00), springiness (0.83±0.00), elastic modulus and viscosity modulus of OPY were significantly higher than that of SY. After enzymatic hydrolysis and fermentation, OPY retained β-glucan, and had better rheological properties. In addition, several physicochemical indicators and nutritional components of OPY were better than those of SY, indicating that the process optimization had been successful. This study has high reference value for the actual production of OPY, and also provides new ideas for the development of fermented oat beverages.

Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization, and fermentation. The study investigated the impact of protein-glutaminase and five distinct starter cultures labeled I~V on the quality of walnut yogurt. This was evaluated by examining the yogurt's fermentation characteristics, physicochemical indicators, and microstructure. Furthermore, walnut yogurt developed under these optimal conditions was compared to traditional milk yogurt to assess its quality and characteristics. The findings revealed a significant improvement in the fermentation characteristics and textural parameters of yogurt fermented by walnut milk following enzymatic hydrolysis compared to non-enzymatic walnut milk. The optimal conditions were identified as 0.2% enzyme concentration and a 40-minute reaction time, with the pH, acidity, hardness, and consistency of walnut yogurt being 4.3, 55°T, 85.30 g, and 583.96 g·s, respectively. Walnut yogurt developed using starter culture I exhibited the highest acidity level, maintaining minimal fluctuation over a 21-day storage period. In contrast, yogurts prepared with alternative starter cultures demonstrated varying degrees of stratification and sedimentation. The yogurt fermented with culture I showed superior viscoelastic properties, presenting a denser gel network. Conversely, yogurts fermented with cultures IV and V displayed reduced apparent viscosity, lower values of G' (storage modulus), and G'' (loss modulus), along with a looser gel structure. Additionally, walnut yogurt produced with starter culture I maintained bacterial counts exceeding 106 CFU/mL throughout the storage duration. Despite walnut yogurt requiring further refinement in aspects such as consistency, water-holding capacity, and whey release rate compared to milk yogurt, the overall impact of PG was positive, enhancing the gelation quality of walnut yogurt. The yogurt prepared with starter culture I (Lactobacillus bulgaricus and Streptococcus thermophilus) was notably improved, receiving favorable overall assessments.

This study comparatively analyzed the effects of water bath (WB) and ultrasonic-assisted water bath (UWB) extraction at different pH conditions on the extraction kinetics, gelling properties, rheological properties, and structural properties of grass carp fish scale gelatin. Results indicated that the gel strength of fish scale gelatin extracted by UWB was greater than that obtained by WB at pH more than 7.0. The rheological results demonstrated that UWB elevated the apparent viscosity of fish scale gelatin, but decreased the gelling and melt points. The results of structural analysis indicated that UWB resulted in a reduction in the content of α-helix and β-sheet in fish scale gelatin. Furthermore, both pH and UWB were found to alter the tertiary structure of fish scale gelatin. This study may provide novel ideas for the high-value comprehensive utilization of fish scale waste.

Heat moisture treatment (HMT) is a widely used method for starch modification due to its safe, green, environmentally friendly, and efficient characteristics. In this study, quinoa starch was modified by HMT with varying moisture contents (20%, 25%, and 30%) at a temperature of 120 °C for 10 hours, and its rheological properties, in vitro digestive properties, and structure were further evaluated. The steady rheology results indicated that all the samples were shear-thinning non-Newtonian fluids. After undergoing HMT, the apparent viscosity of quinoa starch decreased significantly. Additionally, the samples' apparent viscosity decreased as the moisture content of HMT increased. The results of frequency sweep showed that the storage modulus G' of quinoa starch decreased with the increase of moisture content of HMT, while the loss modulus G'', and loss factor increased with the increase of moisture content of HMT. The thixotropic results showed that the thixotropic ring area of quinoa starch decreased with the increase of the moisture content of HMT. Additionally, the results of in vitro digestion showed that the content of rapidly digestible starch in quinoa starch decreased significantly after HMT (P

This study was conducted to evaluate the effect of low-frequency alternating magnetic field assisted freezing (LF-MFF, –18 ℃) for different periods (12, 24, 36 and 48 h) on the quality of pork using fresh meat and conventional refrigerator freezing (–18 ℃, 36 h) as controls. The changes in the freezing rate, water-holding capacity, tenderness, color, pH, water migration and rheological properties of meat samples subjected to different freezing treatments were analyzed. The results indicated that compared with conventional refrigerator freezing, LF-MFF treatment at a magnetic intensity of 3 mT exhibited higher freezing rates and significantly improved pork quality (P < 0.05); among all freezing treatments, LF-MFF for 36–48 h improved the water-holding capacity, color and tenderness of pork (P < 0.05), thus maintaining better physicochemical properties. Low-field nuclear magnetic resonance (LF-NMR) results showed that the proportion of immobilized water was significantly increased and the proportion of free water was decreased after 36–48 h LF-MFF when compared with conventional refrigerator freezing (P < 0.05). Furthermore, dynamic rheological results suggested that the samples subjected to LF-MFF for 36–48 h had higher G’ values and lower degrees of protein denaturation, indicating the formation of protein gels with better viscoelasticity. The Pearson correlation analysis indicated that the changes in physicochemical properties and moisture migration of pork after different freezing treatments were significantly correlated. Therefore, LF-MFF for 36–48 h could be the optimal freezing treatment for pork, which could maintain the physicochemical properties of pork, reduce moisture migration and inhibit protein denaturation, thereby improving the quality of frozen pork.

The food concept of "healthy low-fat" had attracted significant public attention in recent years. Oxidized konjac glucomannan (OKGM) was introduced as a fat replacer to address the issue of low gel strength in low-fat yoghurt. The effects of different oxidation degrees of OKGM on the quality of yoghurt were investigated by analyzing the physicochemical properties, texture, rheological properties and microstructure of yoghurt. The research demonstrated that yoghurt containing high oxidation degrees of OKGM (OK-60, OK-90, OK-120) increased the hardness from 375.90 g to 436.67 g and the water holding capacity from 28.03% to 31.89% compared to yoghurt without added OKGM. In addition, it improved the rheological properties of yoghurt including apparent viscosity and viscoelasticity. The results of scanning electron microscopy and confocal laser microscopy revealed that high oxidation degrees of OKGM reduced integral pores in yoghurt, promoted casein micelles aggregation, and increased average particle size from 88.27 nm to 125.33 nm. In contrast, natural konjac glucomannan (KGM) and lower levels of OKGM oxidation (OK-30) reduced texture, apparent viscosity, and viscoelasticity of the yoghurt, disrupted yoghurt gel structure and compromised its stability. The results of sensory evaluation showed that high oxidation levels improved the glossiness, uniformity, and overall taste of yoghurt, providing a theoretical basis for the development of high-quality, low-fat, and healthy yoghurt products.

In order to develop novel food 3D printing material, the effects of different temperatures (25, 30, 35, 40 ℃) on the rheological properties, 3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated, gluten and rice protein (SPI-WG-RP) composite paste as the research object. The results showed that SPI-WG-RP inks exhibited shear thinning (R2≥0.98) at all temperatures, which was feasible for 3D printing. The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink. When the temperature reached 40 ℃, the extrusion recovery property of protein-based ink material was the best (>62.79%). SPI-WG-RP ink had excellent self-supporting behavior. In addition, the increase in printing temperature promoted the tight connection between the three proteins, and the sample microstructure was more dense and uniform at 40 ℃, which improved the 3D printing performance to a certain extent. This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance, which is conducive to expanding the application of 3D printing technology in the field of plant protein.

To improve the quality of wheat flour and increase the protein content of wheat foods, soybean oligopeptide, which had nutritional value and biological activity, was added to wheat starch. The pasting properties, rheological properties, thermodynamic properties and structural properties of wheat starch were investigated. The results showed that the addition of soybean oligopeptide (0%~40%) decreased the peak viscosity, trough viscosity and final viscosity of the complexes, and increased the pasting temperatures significantly (P

Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 ℃ for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting time on the properties of the chicken minced meat gel was also investigated. The results showed that the chicken minced meat exhibited pseudoplasticity, thixotropy and weak gel properties (G'>G''), and the viscosity, thixotropy, elasticity (G') and viscosity (G'') of the chicken minced meat gradually increased with the increase of resting time. The cooking loss rate of the chicken minced meat gel significantly increased (P

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Use waste tire glue powder, G-type high adhesive, and matrix asphalt to prepare a high-viscosity modified asphalt. The dynamic shear rheometer DSR was used to test the high temperature rheological properties and fatigue performance of asphalt, and the low temperature bending beam rheometer BBR was used to test the low temperature creep strength and creep rate of asphalt. The results show that:G-type high viscosity agent can effectively adjust the proportion of each component of rubber asphalt, improve its elastic proportion of components, and form a network structure in the rubber asphalt, to improve its colloidal stability, and gready enhance the high temperature deformation resistance, low temperature ductility, elastic recovery, stress sensitivity, fatigue and other properties of the rubber asphalt, and G-type high viscosity agent appropriate dosage in rubber asphalt is 8%. Compared with rubber asphalt, the viscosity, high temperature stability, low temperature flexibility, and anti-fatigue properties of rubber high viscosity asphalt have increased significantly, which can effectively protect the road performance and service life of drainage asphalt pavements. [ABSTRACT FROM AUTHOR]

As an important part of straw, cellulose is the key to determine its mechanical strength. If applied to asphalt pavement, it is expected to improve the performance of the pavement and solve the problems of straw degradation and aging in the pavement. Firstly, the central composite design-response surface method was used to explore the influence of the extraction process of cellulose in straw on the performance of asphalt, and the optimum extraction process of cellulose was determined. Secondly, the effects of cellulose on high temperature stability, low temperature crack resistance and storage stability of asphalt were studied by rheological property test, segregation test and infrared spectrum test. The results show that the cellulose extracted under the condition of NaOH concentration of 2.5% and HNO3 concentration of 4.3% has the best effect on improving the physical properties of asphalt. At the same time, the incorporation of corn straw cellulose improves the high temperature stability, low temperature crack resistance and deformation resistance of asphalt under high-speed vehicle load shear. When the content of corn straw cellulose is 7%, the comprehensive performance of asphalt is the best, and there is no serious segregation phenomenon. Compared with matrix asphalt, the high temperature continuous grading temperature (TLH) of cellulose content at 7% is increased by 13 °C, and the low temperature performance is increased by 49.3%. In addition, cellulose only bonded with each other by physical enhancement to improve the performance of asphalt, and no chemical reaction occurred. [ABSTRACT FROM AUTHOR]

Based on the principle of additive manufacturing, the innovative technology, 3D bioprinting, can realize the rapid prototyping of bionic functional tissues or artificial organs by accurately positioning and assembling bioinks containing biological materials and cell units, bringing unprecedented opportunities to the medical field. Its application prospect is very broad, and it is expected to solve many medical problems and benefit human health. In the complex process of 3D bioprinting, the choice of bio-ink materials is crucial. It is the key to meeting the strict requirements of bio- safety, fineness and stability of 3D bioprinted bionic structures. Silk fibroin stands out as a potential biological 3D printing material due to its high biocompatibility, controllable biodegradability and adjustable mechanical properties and many other excellent properties. It is obtained by dissolving silk and dialysis, and then products that meet the requirements of different applications, such as hydrogels, films and sponges are prepared through physical or chemical crosslinking. Among the many cross-linking methods, compared with conventional physical cross-linking, thermochemical cross-linking and bioenzyme-catalyzed cross-linking, photocrosslinked fibroin hydrogel technology shows unique advantages. The photocrosslinked fibroin hydrogel technology has the characteristics of fast reaction rate, and can complete the crosslinking process in a short time, which greatly improves the work efficiency. Its conditions are milder and less damaging to biological materials and cells, helping to maintain their biological activity. At the same time, the spatiotemporal controllability makes it possible to precisely control the position and time of the crosslinking, thus achieving more fine and complex structures. In addition, the advantage of fewer by-products also reduces the potential harm to the environment and organisms. In this paper, the optical crosslinking technology of silk fibroin materials is the main line to carry out in-depth research and discussion. Based on rheological properties, the printing method suitable for photocrosslinked silk fibroin 3D printing was introduced. Through the in-depth analysis of the rheological properties of materials, the printing parameters can be optimized and the printing precision and quality can be improved. From the perspective of photocrosslinking reactivity, the photosensitive modification method of fibroin and the photoinduced crosslinking mechanism of fibroin were discussed, which is of great significance for understanding and mastering the photocrosslinking process and further improving and optimizing the technology. From the perspective of biocompatibility, the development of irradiation light source and photoinitiator was introduced. Good biocompatibility is an important prerequisite for the application of biological materials in the medical field, and the selection of appropriate irradiation light source and photoinitiator can guarantee this characteristic. Finally, the application of silk fibroin and its composite inks with synthetic and natural polymer materials in the field of photocrosslinked bioprinting was summarized, and the challenges in the preparation, development and application of photocrosslinked silk protein bioprinting were discussed. [ABSTRACT FROM AUTHOR]

Copyright of China Synthetic Fiber Industry is the property of Sinopec Baling Petrochemical Company and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of Soil & Water Conservation is the property of Bulletin of Soil & Water Conservation Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, with the increasing awareness of health and environmental protection, global consumers have become more interested in and supportive of plant-based diets. To prepare oat fermented milk with a balanced taste and quality, the effects of different protein concentrations (1.0%-2.5%) on the acidity, rheological properties, tribological properties, and sensory properties of the product were studied. The results indicated that increasing the protein concentration improved the oat fermented milk's acidity. After 2 hours of fermentation, there was a significant decrease in pH and a substantial increase in acidity of the fermented milk, and the acidity was positively correlated with the protein concentration (R² > 0.981 3) when the fermentation reached 6 hours. Results from rheological tests reveal that the fermented milk exhibited a pseudo shear-thinning behavior, and the higher concentration of protein, the higher apparent viscosity of the oat fermented milk. Tribological results indicated that under mixed lubrication conditions, the friction coefficient of the fermented milk decreased with increasing of rolling speed.Moreover, a higher viscosity led to lower friction coefficient, implying a better lubrication property. Sensory measurement showed that the highest sensory score was obtained with a protein concentration of 2.0%.In conclusion, results from the present study suggest that the oat-fermented milk can be prepared with a protein concentration of 2.0%, ensuring the product with a uniform color, balanced sweet and sour taste, moderate viscosity, and enrichment of oat fermentation aroma. [ABSTRACT FROM AUTHOR]

In order to develop novel food 3D printing material, the effects of different temperatures (25, 30, 35, 40 °C) on the rheological properties, 3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated, gluten and rice protein (SPI-WG-RP) composite paste as the research object. The results showed that SPI-WG-RP inks exhibited shear thinning (R2 ≥0.98) at all temperatures, which was feasible for 3D printing. The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink. When the temperature reached 40 °C, the extrusion recovery property of protein-based ink material was the best (>62.79%). SPI-WG-RP ink had excellent self-supporting behavior. In addition, the increase in printing temperature promoted the tight connection between the three proteins, and the sample microstructure was more dense and uniform at 40 °C, which improved the 3D printing performance to a certain extent. This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance, which is conducive to expanding the application of 3D printing technology in the field of plant protein. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of South-Central Minzu University (Natural Science Edition) is the property of Journal of South-Central Minzu University (Natural Science Edition) Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Synthetic Fiber Industry is the property of Sinopec Baling Petrochemical Company and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 °C for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting time on the properties of the chicken minced meat gel was also investigated. The results showed that the chicken minced meat exhibited pseudoplasticity, thixotropy and weak gel properties (G'>G"), and the viscosity, thixotropy, elasticity (G') and viscosity (G") of the chicken minced meat gradually increased with the increase of resting time. The cooking loss rate of the chicken minced meat gel significantly increased (P<0.05) with the increase of resting time. The water-holding capacity, chewiness and viscosity of the chicken minced meat gel rested for 24 h, the strength and hardness of the chicken minced meat gel rested for 12 h, and the elasticity of the chicken minced meat gel rested for 36 h showed a significant increase (P<0.05). The above results show that the thixotropic properties of the chicken minced meat obviously affect the gelling properties, and the resting treatment has the potential to adjust the processing properties and the quality of meat products. [ABSTRACT FROM AUTHOR]

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough, and the textural characteristics, water distribution, secondary structure and molecular mass distribution of proteins, microstructure, and color of fresh noodles. The results demonstrated that the dough with 30% whole common buckwheat flour had a higher G’ (5.3 × 105 Pa) and a minimum tan δ value of 0.50. The resulting noodles had a maximum elasticity of 0.97, a maximum α-helix content of 28.30%, and a denser and more homogenous microstructure. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) data, the band intensities of buckwheat protein subunits increased with increasing addition of whole common buckwheat flour. Compared with the control group, the addition of whole common buckwheat flour caused partial transformation of tightly bound water to weakly bound water and free water. As the addition of common buckwheat flour increased, the L* value of noodles decreased significantly, the a* and b* values increased to varying degrees, and as a result the overall color turned reddish and yellow. In conclusion, the addition of 30% whole common buckwheat flour can improve the mechanical properties and processing quality of fresh noodles.

In this study, the changes in the amylose content, crystalline structure, Fourier transform infrared (FTIR) properties, pasting properties, and rheological properties of potato starch were explored after radio frequency (RF) treatment at different polar plate spacings (90, 100, 110, 120, and 130 mm). The appropriate RF parameters for 3D printing of potato starch gels were determined. The results revealed that under low plate spacing, the content of amylose decreased and the crystalline form of starch transformed from B-type to C-type. We found that the starch gel with RF treatment at a plate spacing of 90 mm had the best morphology in terms of transparent line uniformity and high retention rate. To sum up, we can conclude that RF treatment at low polar plate spacings is an effective method for preparing 3D printed starch gels.

In order to understand the formation process and interaction mechanism of complexes between ovalbumin (OVA) and fucoidan (FUC), turbidity titration, zeta potential measurement, circular dichroism (CD) spectroscopy, fluorescence spectroscopy and dynamic rheometer analysis were used to analyze the phase behavior and critical pH values (pHc, pHφ1 and pHmax) of OVA-FUC complexes. The zeta potential results showed that the that the critical pH for the formation of composite aggregates was closely related to the ratio of OVA to FUC and salt concentration. The zeta potential analysis indicated that the formation of composite aggregates was mainly driven by electrostatic interaction. As the OVA/FUC ratio increased, the critical pH shifted to a higher value. Low salt concentrations (c(NaCl) < 100 mmol/L) promoted the formation of aggregates, while high salt concentrations (c(NaCl) ≥ 100 mmol/L) significantly decreased the critical pH due to electrostatic shielding. Under acidic conditions (pH 4.5), maximum viscoelasticity was observedat an OVA/FUC ratio of 20:1 (m/m) and NaCl concentration of 400 mmol/L. Our study provides a theoretical basis for the development of functional products based on sulfated polysaccharide and egg white protein.

This is an article in the field of ceramics and composites. In order to study the early rheological properties of alkali-activated fly ash-slag cementitious system, the composite pastes with different mass ratios of fly ash (FA) to slag (GGBS) and alkaline activator content were prepared. The fluidity and rheological properties of the pastes were tested by mini-cone slump cone, Brookfield DV3T rheometer,respectively. Finally, the hydration exothermic rate of composite pastes with each ratio was tested by isothermal calorimeter. Results show that when FA/GGBS ratio is 3∶7, the fluidity of paste with 4% NaOH content is the lowest. With the increase of FA mass ratio and NaOH molar mass, the fluidity of alkali-activated FA-GGBS cementitious system increased, and the yield stress and plastic viscosity decreased. The growth of FA content decreases the early hydration rate significantly, while the increase of alkali activator content remarkably increases the peak rate of hydration heat release.

This is an article in the field of ceramics and composites. In order to study the influence of diatomite content on the physical properties, rheological properties and road performance of asphalt mixtures, the basic physical tests, rheological tests, high temperature stability and low temperature crack resistance tests were carried out on asphalt mixtures under different diatomite content.The results show that when the diatomite content is 30%, the softening point, cone penetration and ductility of the asphalt mixture reach the maximum. When the diatomite content is 40%, the penetration of the asphalt mixture reaches the maximum. The law of change in ductility shows an increasing trend. The temperature is 170 ℃ as the preparation temperature of the asphalt mixture. The 30% diatomite content can be selected as the optimal value of low temperature crack resistance of asphalt mixture. At the same time, adding diatomite can effectively improve the high temperature performance of the asphalt mixture, but excessive incorporation of diatomaceous earth will weaken its high temperature performance. As the content of diatomite continues to increase, the variation of some characteristic peaks in the infrared spectrum of asphalt concrete shows a decreasing trend. During the aging process of asphalt concrete, its internal light components are affected by high temperature, and volatilization occurs. However, as the content of diatomite continues to increase, the characteristic peak-to-peak value of the light component of asphalt concrete after aging has not changed much.

This is an article in the field of ceramics and composites. Rheology and microstructure properties of iron-doped tailings 3D printing cementitious materials were studied in this paper. The results show that the particle size of tailings is small and can be used as aggregates for 3D printing materials. In the 3D printing process, it can smoothly pass through the pipeline for conveying the cementitious material. As the content of iron tailings continues to increase, the shear viscosity of 3D printing cementitious materials shows a trend that first decreases and then stabilizes in the region. However, the changing law of shear stress shows an increasing trend as the interval between layers increases. The compressive strength and flexural strength of 3D printing cementitious materials both show a decreasing trend. When the interval between layers is in between 20～30 min, the compressive strength and flexural strength decrease more slowly. As the interval between layers continues to increase, the interlayer bonding strength of 3D printing cementitious materials shows a decreasing trend. The 3D printing cementitious material with 30% iron tailings content is hydrated for 90 days after XRD diffraction test. The main material components of the cementitious material are quartz, ettringite, calcite, albite, perovskite, Ca2SiO4 and seven substances such as calcium silicate hydrate.

In this study, high-internal phase Pickering emulsions (HIPPEs) were prepared by high speed shearing using quinoa protein isolate (QPI) as interfacial particles, corn oil as dispersed phase, and beef bone broth or beef powder solution as continuous phase, and their rheological properties, thermodynamic properties, color and volatile components were analyzed. The results showed that all 5 emulsions exhibited obvious shear thinning behavior of a pseudoplastic fluid, and their apparent viscosities decreased with the increase in shear rate. However, at the same shear rate, the emulsion with fish gelatin added to the aqueous phase showed the highest viscosity, which was more conducive to simulating the sticky taste of beef tallow. Addition of fish gelatin or starch into the aqueous phase significantly increased the storage modulus (G’), loss modulus (G”) and viscoelastic properties of Pickering emulsions, and the emulsion with fish gelatin had better viscoelastic properties and rheological properties closer to those of beef tallow than the emulsion with starch. Adding fish gelatin to the aqueous phase containing beef bone broth significantly increased the brightness and whiteness of Pickering emulsion (P < 0.05), whereas the opposite effect was observed when the aqueous phase was beef powder solution. Moreover, adding starch or fish gelatin into the aqueous phase could significantly increase the melting point of quinoa protein-stabilized Pickering emulsion. The results of gas chromatography-mass spectrometry (GC-MS) showed that using beef bone broth as the aqueous phase increased the contents of flavor components such as hexanal, 4-isopropyl toluene, and pentadecylene, imparting the emulsion with part of the flavor of beef tallow. The composition of flavor components in the emulsion with beef powder solution was similar to that in the emulsion with beef bone broth, but the content of flavor compounds was lower in the emulsion with beef powder solution than with beef bone broth. In summary, quinoa protein-stabilized Pickering emulsion with an aqueous phase containing bovine bone broth and fish gelatin showed similar rheological properties, appearance and volatile flavor composition to beef tallow, and it possessed higher melting point, showing its potential and sustained research value in simulating saturated fat.

In this study, the rheological and textural properties and water-holding capacity of pea 7S and 11S globulin gels induced by high hydrostatic pressure (HHP) at 100–500 MPa for 10 min were measured. The major interaction forces maintaining gel morphology were determined by dissolving the gels in different solvents. The microscopic structure of the gels was observed using scanning electron microscopy (SEM). The results showed that after HHP treatment at 300 MPa, pea 7S and 11S globulin solutions gradually turned into gels. When the pressure continued to increase to 500 MPa, the formed gels exhibited higher strength, harder texture and higher water-holding capacity. The 11S globulin had weaker gel-forming ability, but higher water-holding capacity (100%) compared with 7S. Furthermore, the overall water-holding capacity and gel strength of 7S–11S mixed gels (in mass ratios of 1:2, 1:1 and 2:1) were significantly improved compared with those of the neat gels. The major forces that maintain the gel structure were hydrogen bonds and hydrophobic interaction, followed by disulfide bonds and electrostatic interaction. Therefore, by changing HHP conditions, the strength and texture of pea globulin gels could be controlled.

Using aeolian sand(AS)for backfilling can realize local material extraction and turn waste into treasurethe, and realize coordination of green mining and AS control.The AS filling mining is mainly applied to the backfilling of goaf under Highway, backfilling mining of coal mine and metal mine.Grouting and sand injection in the goaf, solid backfilling mining, high water backfilling mining and cemented backfilling mining are developed.Long wall backfilling mining, strip backfilling mining and roadway backfilling mining are adopted.The research on the properties of cemented AS backfilling materials focused on slurry fluidity and backfill strength.In this paper, the rheological properties of cemented AS slurry with different proportions and curing times are analyzed, and cemented AS backfills are toughened by using polypropylene fiber.The results showed that the rheological parameters of cemented AS slurry increased with the curing time, and the addition of fiber significantly improved the brittleness characteristics of cemented AS backfills.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to prepare a pumpable I〉CME with high stability, low sub coo ling and high thermal conductivity, a modified I〉CME was prepared by ad ding different mass fractions of nano-SiC to paraffin (RT55) emulsion (SiC/PCME). The sample of SiC/I〉CME was prepared by ultrasonic method. The particle size distribution, phase change behaviors, thermal conductivity, thermal response rate and rheological properties of SiC/I〉CME were investigated. The results showed that the volume average particle size of SiC/PCME with 0.09 wt% SiC was 480 nm, and there was slight change in the particle size distribution before and after 20 days and 1 20 thermal cycles. The latent heat value of 0.09 wt% SiC/PCME measured by DSC was 39.0 J/g, and the subcooling degree was only 0.03 °C, which was 11.8 °C lower than that of unmodified PCME. The subcooling degree of 0• 09 wt% SiC/PCME was hardly changed after 120 cycles, which had good cycling thermal stability. The thermal conductivity of SiC/PCME was reached 4.247 W/m • K at 55 °C. The thermal conductivity of the PCME and thermal response speed were improved by the addition of SiC nanoparticles. The lowest viscosity of SiC/I〉CME was 3 mPa • s at the shear speed of 1 00/s. [ABSTRACT FROM AUTHOR]