أكاديمي

أ.د.

عبدالوهاب سالم المسلم

موقع المكتب:

S03E1182

Abdulwahab S. Almusallam and T.B. Bini, “ Scaling Law Accomplished through Correlation of Large Amplitude Oscillatory Shear of Immiscible Polymer Blends with Jackson and Tucker Model,”, Applied Rheology, 2018, 28 (4).
K. Wu, P.W. Lucas, A. Gunaratne, L.S. Collado, H. Corke, A.S. Almusallam, L.A. Thai,, “Indentation as a potential mechanical test for textural noodle quality,”, Journal of Food Engineering, 2016,
Abdulwahab S. Almusallam, Jasem Ahmed, Shamsun Nahar and Siby Chacko, “Oscillatory shearing behavior of rocket leaves powder incorporated dough”, Korea-Australia Journal of Rheology, 2016, 28, 149 - 158
Jasim Ahmed, Muhammad Al-Foudari, Fatimah Al-Salman and Abdulwahab S. Almusallam, ““Effect of particle size and temperature on rheological, thermal and structural properties of pumpkin flour dispersion”,”, Journal of Food Engineering, 2014, 124 43-53
Abdulwahab S. Almusallam, “Large Amplitude Oscillatory Shear of Immiscible Polymer Blends and Comparison to Anisotropy and Droplet Models”,”, Journal of Rheology, 2014, 58, 1903-1916