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102. Applicability of the foodtexture puff device for rheological characterization of viscous food products

103. Effect of enzymes on serum and particle properties of carrot cell suspensions

107. Interrelated shape memory and Payne effect in polyurethane/graphene oxide nanocomposites

113. Breakup criteria for confined droplets: Effects of compatibilization and component viscoelasticity

115. The role of interfacial elasticity on the rheological behavior of polymer blends

117. The effects of geometrical confinement and viscosity ratio on the coalescence of droplet pairs in shear flow

118. Influence of viscoelasticity on drop deformation and orientation in shear flow Part 1. Stationary states

121. Numerical Investigation of the Influence of Viscoelasticity on Drop Deformation in Shear

129. Microalgal biomass as a (multi)functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing.

137. Critical conditions and breakup of non-squashed microconfined droplets: Effects of fluid viscoelasticity

138. An experimental and numerical investigation of the dynamics of microconfined droplets in systems with one viscoelastic phase

139. Droplet relaxation in blends with one viscoelastic component : bulk and confined conditions

140. Generalized behavior of the breakup of viscous drops in confinements

141. Rheological properties of PDMS/clay nanocomposites and their sensitivity to microstructure

142. Influence of confinement on the steady state behaviour of single droplets in shear flow for blends with one viscoelastic component

143. Influence of viscoelasticity on drop deformation and orientation in shear flow, part 2: Dynamics

144. Effect of confinement and viscosity ratio on the dynamics of single droplets during transient shear flow

145. Microconfined equiviscous droplet deformation : comparison of experimental and numerical results

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