Literature DB >> 1133755

Predicting subjective spreadability, viscosity, and stickiness.

M L DeMartine, E L Cussler.   

Abstract

Subjective spreadability, viscosity, and stickiness perceived with the fingers were predicted from fluid mechanics. The correlation coefficients of these predictions were 0.95 for spreadability, 0.95 for viscosity, and 0.09 for stickiness. The two important assumptions in the predictions were that spreadability and viscosity were perceived as shear stress and that stickiness was perceived as time. When the finger geometry was approximated as two parallel plates, the predictions only required rheological data for the Newtonian and non-Newtonian liquids used. While these liquids covered a range of 10-6 in apparent viscosity, large variations in other fluid properties such as density and surface tension were not studied.

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Year:  1975        PMID: 1133755     DOI: 10.1002/jps.2600640618

Source DB:  PubMed          Journal:  J Pharm Sci        ISSN: 0022-3549            Impact factor:   3.534


  4 in total

1.  Designing preclinical perceptibility measures to evaluate topical vaginal gel formulations: relating user sensory perceptions and experiences to formulation properties.

Authors:  Kathleen M Morrow; Joseph L Fava; Rochelle K Rosen; Sara Vargas; Julia G Shaw; E Milu Kojic; Patrick F Kiser; David R Friend; David F Katz
Journal:  AIDS Res Hum Retroviruses       Date:  2013-12-09       Impact factor: 2.205

Review 2.  Molecular gastronomy: a new emerging scientific discipline.

Authors:  Peter Barham; Leif H Skibsted; Wender L P Bredie; Michael Bom Frøst; Per Møller; Jens Risbo; Pia Snitkjaer; Louise Mørch Mortensen
Journal:  Chem Rev       Date:  2010-04-14       Impact factor: 60.622

3.  Relationships between perceptual attributes and rheology in over-the-counter vaginal products: a potential tool for microbicide development.

Authors:  Ellen D Mahan; Toral Zaveri; Gregory R Ziegler; John E Hayes
Journal:  PLoS One       Date:  2014-09-04       Impact factor: 3.240

4.  Predicting thickness perception of liquid food products from their non-Newtonian rheology.

Authors:  Antoine Deblais; Elyn den Hollander; Claire Boucon; Annelies E Blok; Bastiaan Veltkamp; Panayiotis Voudouris; Peter Versluis; Hyun-Jung Kim; Michel Mellema; Markus Stieger; Daniel Bonn; Krassimir P Velikov
Journal:  Nat Commun       Date:  2021-11-03       Impact factor: 14.919

  4 in total

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