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We describe an improved damage function model for bread dough rheology. The model has relatively few parameters, all of which can easily be found from simple experiments as discussed in this paper. Small deformations in the linear region are described by a gel-like power-law memory function. Then, we consider a set of large non-reversing deformations—stress relaxation after a step of shear, steady...
Viscosity behavior is used to illustrate the relative sensitivity of the rheological properties to the morphological structure imposed by the presence of organic copper phthalocyanine and inorganic ultramarine blue pigments in isotactic polypropylene. While the inorganic pigment showed a small effect, the organic pigment was responsible for greatly increasing the nucleation rate and rapidly increasing...
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