The review is devoted to the analysis of the current state of understanding relationships
among the deformation-induced structure transformations, observed rheological properties …

This contribution is to add to the timely celebration of Professor RB Bird's outstanding career
and accomplishments. Following introductory remarks on material/fluid types, the paper …

Personalized ready-to-eat foods with complex three-dimensional (3D) structure can be
realized through 3D printing. As a representative of high-fat food, Cheddar cheese has been …

Dysphagia is a condition that particularly affects the elderly, making dietary modification an
essential treatment strategy. This involves using various thickened foodstuffs, which must be …

Herein, we explore the potential of innovative manufacturing techniques based on green
chemistry principles, for the fabrication of convenient, performant, and stable supported …

The vane-in-cup (VIC) geometry has been widely used for the rheological characterization of
yield-stress fluids because it minimizes slip effects at the liquid/solid interface of the rotating …

The rheological properties of potassium‐based geopolymers were investigated through a
series of experiments intended to isolate the influence of shear rate, recovery time, and …

The paraffin molecules in crude oil crystalize and precipitate out as the oil cools, resulting in
a sharp increase in oil viscosity and further the gelation of the oil. The waxy crude oil gel …

The present article investigates the effect of thermal shrinkage on the yielding behavior of
waxy oil gel. The paper compares constant gap and constant normal force measurement …

The rheological properties of fluid mud, a gelling suspension of predominantly colloidal clay
particles in water, are usually obtained with a vane spindle for its presumed advantage of …