The effect of surface area of hydrophilic fumed silica's on settling and rheology of a magnetorheological suspension (2004)
- Authors:
- Autor USP: ALCANTARA, MARIA REGINA - IQ
- Unidade: IQ
- Subjects: MAGNETISMO; REOLOGIA; FÍSICO-QUÍMICA
- Language: Inglês
- Imprenta:
- Publisher: Institute of Physics
- Publisher place: Beijing
- Date published: 2004
- Source:
- Título do periódico: Programa e Resumos
- Conference titles: International Conference on Electrorheological(ER) Fluids and Magneto-Rheological Suspensions
-
ABNT
BOMBARD, Antonio Jose Faria et al. The effect of surface area of hydrophilic fumed silica's on settling and rheology of a magnetorheological suspension. 2004, Anais.. Beijing: Institute of Physics, 2004. . Acesso em: 23 abr. 2024. -
APA
Bombard, A. J. F., Alcântara, M. R., Knobel, M., & Volpe, P. L. O. (2004). The effect of surface area of hydrophilic fumed silica's on settling and rheology of a magnetorheological suspension. In Programa e Resumos. Beijing: Institute of Physics. -
NLM
Bombard AJF, Alcântara MR, Knobel M, Volpe PLO. The effect of surface area of hydrophilic fumed silica's on settling and rheology of a magnetorheological suspension. Programa e Resumos. 2004 ;[citado 2024 abr. 23 ] -
Vancouver
Bombard AJF, Alcântara MR, Knobel M, Volpe PLO. The effect of surface area of hydrophilic fumed silica's on settling and rheology of a magnetorheological suspension. Programa e Resumos. 2004 ;[citado 2024 abr. 23 ] - O efeito da quiralidade na orientação de cristais líquidos liotrópicos colestéricos
- A influência da colestericidade no comportamento reológico de sistemas líquido cristalinos a base de cloreto de decilamônio
- Estudos de reologia em cristais liquidos liotropicos
- The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose
- The effect of the cholesteric structure on the water activity of lyotropic liquid crystals
- Experimental study of MR suspensions of carbonyl iron powders with different particle sizes
- The edge fracture occurrence on lyotropic liquid crystals
- Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads
- Comportamento reológico de sistemas líquido-cristalinos
- Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
