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Poly (lactic acid) foaming
PROGRESS IN POLYMER SCIENCE, Vol. 39, No. 10, Ekim 2014, s. 1721-1741, ISSN: 0079-6700
NOFAR MOHAMMADREZA,PARK CHUL B.
Mohammadreza Nofar Derleme Makale Poly (lactic acid)PolylactidePLABlowing agentFoamingReviewSUPERCRITICAL CARBON-DIOXIDEMAGNETIC SUSPENSION BALANCEPOLYLACTIDE/LAYERED SILICATE NANOCOMPOSITESMICROCELLULAR THERMOPLASTIC FOAMCONTENT POLY(LACTIC ACID)INJECTION-MOLDING PROCESSPOLY(L-LACTIC ACID)MELT RHEOLOGYCRYSTALLIZATION KINETICSMECHANICAL-PROPERTIES
Interfacial and Rheological Properties of PLA PBAT and PLA PBSA blends and their Morphological Stability under Shear Flow
JOURNAL OF RHEOLOGY, Vol. 59, No. 2, Mart 2015, s. 317-333, ISSN: 0148-6055
NOFAR MOHAMMADREZA,MAANİ A,SOJOUDİ H,HEUZEY MC,CARREAU P
Mohammadreza Nofar Özgün Makale
Effect of preparation method on the properties of polylactide/cellulose nanocrystal nanocomposites
POLYMER COMPOSITES, Ocak 2020, ISSN: 0272-8397
NOFAR MOHAMMADREZA,ARSLAN DOGAN,VATANSEVER EMRE,SARUL DENİZ SEMA,KAHRAMAN YUSUF,GUNES GURBUZ,DURMUŞ ALİ
Mohammadreza Nofar Özgün Makale barriercellulose nanocrystalcrystallizationmechanicalnanocompositepolylactiderheologyFLUORIDE) BLEND NANOCOMPOSITES/MICRO-SIZED ADDITIVESCELLULOSE NANOCRYSTALSFOAMING BEHAVIORPLACRYSTALLIZATIONCOMPOSITESLOCALIZATIONMORPHOLOGYMIGRATION
Coalescence in PLA PBAT blends under shear flow Effects of blend preparation and PLA molecular weight
Journal of Rheology, Vol. 60, No. 4, Temmuz 2016, s. 637-648, ISSN: 0148-6055
NOFAR MOHAMMADREZA,HEUZEY MARİ CLAUDE,CARREAU PİERRE,KAMAL MUSA,RANDALL JED
Mohammadreza Nofar Özgün Makale
Rheology of poly (lactic acid)-based systems
Polymer Reviews, Vol. 59, No. 3, Ağustos 2019, s. 465-509, ISSN: 1558-3724
NOFAR MOHAMMADREZA,SALEHİYAN REZA,RAY SUPRAKAS SİNHA
Mohammadreza Nofar Derleme Makale
Viscosity and small amplitude oscillatory measurements of liquid and solid pekmez (grape molasses) blends
The 6th International Symposium on Food Rheology and Structure (ISFRS2, 2012
ERTAN SAHIN, FILIZ ALTAY
Filiz Altay Bildiri
Effect of nanofibers containing starch on rheological properties of olive oil
The 6th International Symposium on Food Rheology and Structure (ISFRS, 2012
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
Filiz Altay Bildiri
Rheology of Zile Pekmezi: from liquid to the 3D structure
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
NAGIHAN OKUTAN, BURCU CELEP, FILIZ ALTAY
Filiz Altay Bildiri
Rheology of Zile Pekmezi: from liquid to the 3D structure
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
NAGIHAN OKUTAN, BURCU CELEP, FILIZ ALTAY
Filiz Altay Bildiri
Technological role and metabolic potential of two EPS-producing strains in yogurt: impact on rheology and bioactive peptides release
IINTERNATIONAL CONFERENCE AND EXHIBITION ON NUTRACEUTICALS AND FUNCTIONAL FOODS 2021, NANJING/AMERİKA BİRLEŞİK DEVLETLERİ, 17 Ekim 2021
ALE ELISA C, CEYLAN FATMA DUYGU, BOLLİNG BRADLEY
Fatma Duygu Ceylan Adrar Özet Bildiri yoğurtreolojipeptid

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