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Biblioteca

MARC Lista (tabellare)
Multifractal analysis of unstable plastic flow [[electronic resource] /] / M.A. Lebyodkin, T.A. Lebedkina and A. Jacques
Multifractal analysis of unstable plastic flow [[electronic resource] /] / M.A. Lebyodkin, T.A. Lebedkina and A. Jacques
Autore Lebyodkin M. A
Pubbl/distr/stampa New York, : Nova Science, 2009
Descrizione fisica 1 online resource (95 p.)
Disciplina 531.385
Altri autori (Persone) LebedkinaT. A
JacquesA
Soggetto topico Unsteady flow (Fluid dynamics)
Plasticity
Rheology
Multifractals
ISBN 1-60741-278-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910778033003321
Lebyodkin M. A  
New York, : Nova Science, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Multifractal analysis of unstable plastic flow [[electronic resource] /] / M.A. Lebyodkin, T.A. Lebedkina and A. Jacques
Multifractal analysis of unstable plastic flow [[electronic resource] /] / M.A. Lebyodkin, T.A. Lebedkina and A. Jacques
Autore Lebyodkin M. A
Edizione [1st ed.]
Pubbl/distr/stampa New York, : Nova Science, 2009
Descrizione fisica 1 online resource (95 p.)
Disciplina 531.385
Altri autori (Persone) LebedkinaT. A
JacquesA
Soggetto topico Unsteady flow (Fluid dynamics)
Plasticity
Rheology
Multifractals
ISBN 1-60741-278-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Intro -- MULTIFRACTAL ANALYSIS OF UNSTABLE PLASTIC FLOW -- NOTICE TO THE READER -- CONTENTS -- PREFACE -- INTRODUCTION -- UNSTABLE PLASTIC FLOW -- 2.1. The Nature of Plastic Instability -- 2.2. Portevin-Le Chatelier Effect -- MULTIFRACTAL ANALYSIS -- 3.1. Fractal Dimensions -- 3.2. Multifractals -- 3.3. Numerical Implementation of the Multifractal Analysis -- 3.4. Effect of Noise and Data Truncation -- EXPERIMENTAL TECHNIQUE AND ANALYSIS OF DEFORMATION CURVES -- 4.1. Recording of Deformation Curves -- 4.2. Preparation of Time Series for the Analysis -- EXPERIMENTAL INVESTIGATIONS OF PLASTIC INSTABILITY -- 5.1. Multifractal Structure of Type C Curves -- 5.2. Multifractal Analysis of Type B Serrations -- 5.3. The Overall Behavior of the PLC Instability -- 5.4. Plastic Instability in Austenitic Fe-Mn-C Steels -- CONCLUSION -- ACKNOWLEDGEMENTS -- REFERENCES -- INDEX.
Record Nr. UNINA-9910825002003321
Lebyodkin M. A  
New York, : Nova Science, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nihon Baioreorojī Gakkai shi = : Journal of Japanese Society of Biorheology : B&R
Nihon Baioreorojī Gakkai shi = : Journal of Japanese Society of Biorheology : B&R
Pubbl/distr/stampa Yokohama-shi, : Nihon Baioreorojī Gakkai
Descrizione fisica 1 online resource
Soggetto topico Rheology
Blood Circulation
Soggetto genere / forma Periodicals.
ISSN 2186-5663
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione jpn
Altri titoli varianti Journal of Japanese Society of Biorheology
B & R
Record Nr. UNINA-9910136258703321
Yokohama-shi, : Nihon Baioreorojī Gakkai
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Nihon Reoroji Gakkaishi [[ニホンレオロジーガッカイシ]]
Nihon Reoroji Gakkaishi [[ニホンレオロジーガッカイシ]]
Pubbl/distr/stampa [Kyoto], : Society of Rheology, Japan
Soggetto topico Rheology
Soggetto genere / forma Periodicals.
ISSN 2186-4586
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione jpn
Record Nr. UNINA-9910138817303321
[Kyoto], : Society of Rheology, Japan
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Nihon Reoroji Gakkaishi [[ニホンレオロジーガッカイシ]]
Nihon Reoroji Gakkaishi [[ニホンレオロジーガッカイシ]]
Pubbl/distr/stampa [Kyoto], : Society of Rheology, Japan
Soggetto topico Rheology
Soggetto genere / forma Periodicals.
ISSN 2186-4586
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione jpn
Record Nr. UNISA-996211037603316
[Kyoto], : Society of Rheology, Japan
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Polystyrene/hyperbranched polyester blends and reactive polystyrene/hyperbranched polyester blends [[electronic resource] /] / Thomas J. Mulkern and Nora C. Beck Tan
Polystyrene/hyperbranched polyester blends and reactive polystyrene/hyperbranched polyester blends [[electronic resource] /] / Thomas J. Mulkern and Nora C. Beck Tan
Autore Mulkern Thomas J
Pubbl/distr/stampa Aberdeen Proving Ground, MD : , : Army Research Laboratory, , [1999]
Descrizione fisica vii, 55 pages : digital, PDF file
Altri autori (Persone) Beck TanNora C
Collana ARL-TR
Soggetto topico Polystyrene
Anhydrides
Rheology
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910697692503321
Mulkern Thomas J  
Aberdeen Proving Ground, MD : , : Army Research Laboratory, , [1999]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Pubbl/distr/stampa Ames, Iowa, : Blackwell, 2011
Descrizione fisica 1 online resource (284 p.)
Disciplina 664.02
Altri autori (Persone) NortonIan T
SpyropoulosFotios
CoxPhilip
Collana Food science and technology Practical food rheology
Soggetto topico Food
Rheology
Soggetto genere / forma Electronic books.
ISBN 1-4443-9106-2
1-282-94448-7
9786612944482
1-4443-9105-4
1-4443-9104-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.].
Record Nr. UNINA-9910140874803321
Ames, Iowa, : Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Pubbl/distr/stampa Ames, Iowa, : Blackwell, 2011
Descrizione fisica 1 online resource (284 p.)
Disciplina 664.02
Altri autori (Persone) NortonIan T
SpyropoulosFotios
CoxPhilip
Collana Food science and technology Practical food rheology
Soggetto topico Food
Rheology
ISBN 1-4443-9106-2
1-282-94448-7
9786612944482
1-4443-9105-4
1-4443-9104-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.].
Record Nr. UNISA-996208886403316
Ames, Iowa, : Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Pubbl/distr/stampa Ames, Iowa, : Blackwell, 2011
Descrizione fisica 1 online resource (284 p.)
Disciplina 664.02
Altri autori (Persone) NortonIan T
SpyropoulosFotios
CoxPhilip
Collana Food science and technology Practical food rheology
Soggetto topico Food
Rheology
ISBN 1-4443-9106-2
1-282-94448-7
9786612944482
1-4443-9105-4
1-4443-9104-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.].
Record Nr. UNINA-9910830034403321
Ames, Iowa, : Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
Pubbl/distr/stampa Ames, Iowa, : Blackwell, 2011
Descrizione fisica 1 online resource (284 p.)
Disciplina 664.02
Altri autori (Persone) NortonIan T
SpyropoulosFotios
CoxPhilip
Collana Food science and technology Practical food rheology
Soggetto topico Food
Rheology
ISBN 1-4443-9106-2
1-282-94448-7
9786612944482
1-4443-9105-4
1-4443-9104-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.].
Record Nr. UNINA-9910841797003321
Ames, Iowa, : Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui