Transactions

• Taylor-Couette Instability of Giesekus Fluids
  M. Pourjafar and K. Sadeghy

• Visualization of CO2 Absorption in Newtonian and Non-Newtonian Fluids
  A.H. Rabenjafimanantsoa and R.W. Time

• Small and Large Amplitude Oscillatory Shear Response in Non-Isothermal Flow of a PTT Fluid in Lid-Driven Polar Cavity
  H. Mercan and K. Atalık

• Evolution of Floc Structure as Function of Time
  T. Saarinen, A. Karppinen, and J. Seppälä

• Correlation between Viscoelasticity and Microstructure of a Hierarchical Soft Composite Based on Nanocellulose and κ-Carrageenan
  D. G. Martínez, M. Stading, and A.-M. Hermansson

• On the Viscoelastic Properties of Microfibrillated Cellulose (MFC) Suspensions
  T. Moberg and M. Rigdahl

• Rheology and Dysphagia: An Overview
  C. Gallegos, L. Quinchia, G. Ascanio, M. Salinas-Vázquez, and E. Brito-de la Fuente

• Rheology of Petroleum Fluids
  H.P. Rønningsen

• Rheological Challenges for the Food Industry
  J. Engmann

• Toasting the Jelly Sandwich: Rheological Effects of Shear Heating on the Earth’s Lithosphere
  E.H. Hartz, S. Medvedev, D.W. Schmid, and A. Souche

• Bénard-Marangoni instability in a linear viscoelastic magnetic fluid
  D. Laroze, J. Martinez-Mardones, and H. Pleiner

• Shear Banding and Colloidal Models
  M. Mohtaschemi, A. Karppinen, T. Saarinen, A. Puisto, A. Lehtinen, X. Illa, and M. Alava

• Development of a Reproducible Powder Characterization Method Using a Powder Rheometer
  S.V. Søgaard, M. Allesø, J. Garnaes, S. Baldursdottír, and J. Rantanen

• Influence of Surface Lipids in Commercial Zein on Microstructure and Rheological Properties of Gluten-Free Dough
  D. Johansson, A. Krona, and M. Stading

• Strength of Wheat Gluten Pellets Made at Different Temperatures, Moisture Contents and Compacting Stresses
  C. Salas-Bringas, D. Miladinovic, T. Isaksson, O.-I. Lekang, and R.B. Schüller

• Rheology in Solid Biofuel Production
  C. Salas-Bringas, O.-I. Lekang, and R.B. Schüller

• Development of Iso-Viscous, Iso-Sweet Emulsions for the Determination of Sensory Difference Thresholds
  K. Hoppert, A. Puschmann, S. Zahn, and H. Rohm

• Rheological Characterization of Omega-3 Enriched Skimmed Milk during Production and Storage
  E. O. Rukke, L. Saga, E. Skuterud and R. B. Schüller

• The Effect of Rheology on Extrusion Process
  F. Aghazadeh

• Rheological Characterization of Chemically Modified Hemicellulose
  A.-H. Vesterinen and J. Seppälä

• Rheology of Thermoplastic Cellulose-Esters
  I. Krasnou, E. Tarasova, and A. Krumme

• Stabilization of Oil-In-Water Emulsions by Enzyme Catalyzed Oxidative Gelation of Sugar Beet Pectin
  D. N. A. Zaidel, I. S. Chronakis, and A. S. Meyer

• The Effect of Drying Methods on Functionality Properties and Odour Profile of Purified Fenugreek Gum Extracted with a Novel Extraction Method
  M. Kristjansson, K.L. Eybye, and E.G. Mhlanga

• Experimental Study of Rheological Properties of Model Drilling Fluids
  A. Taghipour, B. Lund, I. Sandvold, N. Opedal, I. Carlsen, T. Vrålstad, J. D. Ytrehus, P. Skalle, and A. Saasen

• Rheological Characterisation of Hydroxypropylated Modified Nanocrystalline Cellulose Suspensions
  A. Johnson, C. Olsson, G. Westman, A. Ström, and A. Larsson

• Surveying of Rheological Properties of Salvia Macrosiphon’s Seed Gum and Effect of Ca+2 Salts
  M. Hojjatoleslamy, E. Nikoofar, and R. Farzan

• The Effect of Frying on the Chemical and Rheological Properties of Frying Oil and Physical Properties of Produced Potato Chips
  M. Hojjatoleslamy and L. Sedaghat

• Rheological Characterization of Milk during Digestion with Human Gastric and Duodenal Enzymes
  H. Devle, C.F. Naess-Andresen, E.-O. Rukke, G.E. Vegarud, D. Ekeberg, and R.B. Schüller

• Rheo-Microscopy: Simultaneous Structural and Rheological Information
  J. Läuger and P. Heyer

• Detection of Viscoelasticity in Aggregating Dilute Protein Solutions through Dynamic Light Scattering-Based Optical Microrheology
  M. Larsson, C.A. Rega, J. Duffy, and H. Jankevics

• Monitoring Emulsions Morphology under Shear via Simultaneous Rheometry and In-situ FT-IR Spectroscopy
  J.P. Plog, K. Sugimoto, and M. Feustel

• Measurement of Finite Extensibility Parameters for Polymer Solutions
  P. Szabo, C. Clasen, and G.H. McKinley

• Suspension Stability; Why Particle Size, Zeta Potential and Rheology are Important
  M. Larsson, A. Hill, and J. Duffy

• Extending the Visco-Plastic Lubrication Concept to Near Net Shape Products and Encapsulation
  S. Hormozi, G. Dunbrack, and I.A. Frigaard

• Viscoelastic Properties of Oil-Based Drilling Fluids
  B. Bui, A. Saasen, J. Maxey, M.E. Ozbayoglu, S.Z. Miska, M. Yu, and N.E. Takach

• Rheological Modeling of Fracture in Thermoplastic Polymers During Thermoforming Processes
  H. Hosseini, B.V. Berdyshev, and A. Mehrabani

• An Experimental Study of Gas Lift Efficiency in Polymer
  R.W. Time and A.H. Rabenjafimanantsoa

• Displacement of Yield Stress Fluids in Inclined Pipes
  K. Alba, S.M. Taghavi, and I.A. Frigaard

• Splitting Mechanisms and Dynamics of Taylor Bubbles in Non-Newtonian Fluids in Annuli with Relevance to Gas-Kicks in Petroleum Wells
  R.W. Time and A.H. Rabenjafimanantsoa

• Rheology and Microstructure of Mozzarella Type Curd Made from Buffalo and Cows’ Milk
  I. Hussain, A.E. Bell, and A. S. Grandison

• What Determines Foaming Ability of a Melt - Rheology or Surface Tension?
  M. Stading, G. Franzoni, and D. Johansson

• Oscillation Measurements and Creep Test of Bread Prepared from Wheat-Lupin Flours and Wheat Flour-Lupin Fibre Dough’s Blends
  A.R. Ahmed, I. Mohammed, and B. Senge

• Impact of Polysaccharides from Lactic Acid Bacteria on the Rheological Behaviour of Acid Milk Gels
  S. Mende, M. Peter, K. Bartels, H. Rohm, and D. Jaros

• Relation between Rheological Properties of Pectin Gels and Pectin Fine Structure
  A. Ström, L. Lundin, E. Morris, and M.A.K. Williams

• Entry Flow Alignment of Wormlike Micelles through an Abrupt Contraction
  V.L. Bueno, J. Kohlbrecher, and P. Fischer