The aim of this work was to investigate the rheological behaviour of human blood, in a controlled stress rheometer, using different cone-plate and parallel plate geometries. Steady-shear (flow curves and kinetics) and oscillatory (strain, frequency and time sweeps) tests were performed at 37°C. The results demonstrated that rheological data are significantly influenced by the measuring geometry and the rheological parameters obtained from rheological models must be analysed with great caution. The Cross model provided a better fit of the flow curves and the Power Law model gave a better concordance between the rheological parameters obtained with the different measuring systems. The oscillatory measurements demonstrated a linear viscoelastic behaviour below a critical frequency and the Friedrich-Braun model described well the frequency sweeps experimental data in that region. The correlation between steady-shear and oscillatory properties (Cox-Merz rule) suggests that the two methods can be complementary and may give important information on red blood cells aggregation and deformability. Results from oscillatory time sweeps confirm a blood aggregation process in two steps.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.3233/CH-121645 | DOI Listing |
Foods
December 2024
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (/) ratio, were randomly selected for analysis using the completely randomized design (CRD).
View Article and Find Full Text PDFFoods
December 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch.
View Article and Find Full Text PDFFoods
December 2024
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Av. Filloy S/N, Ciudad Universitaria, Córdoba CP 5000, Argentina.
The morphology of wheat starch granules with different damaged starch (DS) content was analyzed using a particle size analyzer and scanning electron microscopy (SEM); the granular structure was studied using FT-IR spectroscopy and X-ray diffraction (XRD); and the granule-water interaction was evaluated by thermogravimetric analysis (TGA) and dynamic vapor sorption (DVS). The increase in the level of DS shifted the population of B-type granules towards larger particle diameters and shifted the population of A-type granules towards smaller particle diameters. The appearance of the surface of the starch-damaged granules was rough and flaky (SEM images).
View Article and Find Full Text PDFInt J Mol Sci
January 2025
Department of Biochemistry and Molecular Biology, Faculty of Science and Informatics, University of Szeged, H-6701 Szeged, Hungary.
The red blood cell (RBC) membrane is unique and crucial for maintaining structural-functional relationships. Maternal smoking induces significant changes in the morphological, rheological, and functional parameters of both maternal and foetal RBCs, mainly due to the continuous generation of the free radicals. The major aim of this study was to follow the consequences of a secondary stressor, like fungal infection, on the already compromised RBC populations.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Industrial Microbiology in Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Wuhan 430068, China. Electronic address:
Chitosan microgels (h-CSMs) were prepared by cross-linking hydrophobically modified chitosan with sodium phytate (SP). Emulsions stabilized by h-CSMs with different inter-phase fraction, microgel concentration and cross-linking density were studied of their microstructural and rheological properties. In particular, the large amplitude oscillatory shear (LAOS) of the high internal phase emulsions (HIPEs) stabilized by h-CSMs were systematically analyzed using the Fourier transform with Chebyshev polynomials (FTC) and sequence of physical processes (SPP) methods, to explore their nonlinear rheological properties.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!