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A wormlike micelle (WLM) solution is a complex fluid that forms when the surfactant concentration is high. It has rheological properties similar to those of polymer solutions. However, unlike polymer molecules, WLM chains possess the dynamic microstructure that can be reversibly broken and reassembled in flows. Therefore, the rheological properties and flow behavior of WLM solutions have attracted much attention owing to their unique dynamic microstructures. However, the effects of the flow history on the extensional rheological properties of WLM solutions remain unclear. In this study, the change in the extensional rheological properties of WLM solutions depending upon on their shear flow histories was investigated by combining the dripping-onto-substrate/capillary break-up extensional rheometry technique with a compressed gas flow (stop-flow) control method. This approach precisely controls the shear flow histories of the WLM solutions. The results revealed that the shear flow history has a substantial impact on elongational rheological properties such as relaxation time. They also showed that the effects of the characteristic shear rate are highly dependent on the surfactant concentration. We expect that the current findings can be applied to understand the extensional rheological properties of complex fluids in industrially relevant processes such as coating and printing.
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http://dx.doi.org/10.1039/d2ra04538a | DOI Listing |
Biomacromolecules
September 2025
Division of Pharmacy and Optometry, Manchester Institute of Biotechnology, School of Health Sciences, Faculty of Biology, Medicine and Health, The University of Manchester, Oxford Road, M13 9PL Manchester, U.K.
This study investigates how hydrophobic and hydrophilic modifications at the C-terminus of the base peptide, KFEFEFKFK (KbpK), affect the hydrogel macroscopic properties. By the incorporation of phenylalanine (F, hydrophobic) and lysine (K, hydrophilic) residues, four variants, KbpK-K, KbpK-F, KbpK-KF, and KbpK-FK, were designed and evaluated. pH-concentration phase diagrams and Fourier transform infrared confirmed clear links showing how peptide hydrophobicity and charge influence β-sheet formation and macroscopic phase behavior.
View Article and Find Full Text PDFLangmuir
September 2025
CIPR, KFUPM, Dhahran 31261, Saudi Arabia.
Emulsion formation presents a significant operational challenge in oil production, necessitating the continuous development of novel and effective demulsification methods. However, the lack of a fundamental understanding of the mechanisms that regulate the formation of these emulsions significantly complicates this process. In this study, we systematically investigated the influence of Ca ions on crude oil emulsions.
View Article and Find Full Text PDFJ Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
View Article and Find Full Text PDFJDS Commun
September 2025
Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007.
The melting characteristics of cheese play a pivotal role in determining functional performance in various applications. Measuring the meltability and melting point of cheese is a challenge and requires sophisticated equipment, a laboratory setup, and personnel training, and the cost can be prohibitive. Over the years, many tests have been developed to determine the meltability or melting point of cheese.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
This study compared the effects of phosphorylated modified long-chain inulin (PF) with low (PF1), medium (PF3), and high (PF6) degrees of substitution on the rheological, thermal, gluten network depolymerization characteristics, and microstructure of unfrozen and frozen dough. The results showed that PF increased G', G", Tp, and ΔH of unfrozen and frozen dough. Gluten protein analysis revealed that PF significantly increased the SS and α-helix content in gluten, with 3 %FPF3 showing an 11.
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