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The addition of RBO decreased gel strength.
viscosity, gel strength, spreadability and consistency index.
Dependent variables were gel strength (Y1) and gelatin content (Y2).
Rheological study has been performed to explain the gel strength.
It is injectable due to its shear-thinning property, and its gel strength increases with temperature.
These gels were characterized by pH, viscosity, gel strength and FTIR study.
Additionally, muds and cement slurries often exhibit a yield stress and a gel strength.
The polymer network parameters, mucoadhesion, gel strength, drug release mechanism and kinetic model were also determined.
BSSP gel with 10% RBO had greatest gel strength and WHC.
Large deformation penetration tests were also carried out to measure the gel strength of the desserts.
Increased water percentage in the solution enhanced the hydrogelation rate and gel strength.
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