References in periodicals archive ?
The engineering technique applied to the liquid chocolate, called electrorheology, modifies the microstructure of chocolate to make it "healthier" and "safer" for diabetics and fat-conscious consumers.
This process is known scientifically as electrorheology and dielectrophoresis and acts to counter the thick and sticky nature of crude oil which makes it resistant to flowing within a pipeline.
Choi, "Fabrication of semiconducting polyaniline-wrapped halloysite nanotube composite and its electrorheology," Colloid and Polymer Science, vol.
Shaw, "Electrorheology," IEEE Transactions on Electrical Insulation, vol.