Tuning Pluronic Hydrogel Networks: Effects of Vancomycin Loading on Gelation, Rheological Properties, and Micellar Structures. [PDF]
Gaffney MJ, Han Q, Fox K, Tran N.
europepmc +1 more source
Electrically Tunable Friction: From Sticky to Slippery with Ionic Hydrogels
This work demonstrates electrically tunable friction “from sticky to slippery” using ionic hydrogels, achieving reversible more‐than‐fifty‐fold modulation without liquid lubricants. An electric field extracts a salt‐rich interfacial layer that dramatically reduces friction.
Chenxu Liu +9 more
wiley +1 more source
Optimizing Crisp Meat Quality with Modified Starches: From Rheological Properties to Post-Freezing Performance. [PDF]
Ouyang C, Zeng Z, Qin Z, Ding J, Liu Y.
europepmc +1 more source
Aqueously Upcycled Lignin with Emergent Tribonegativity for Skin‐Integrated Triboelectronics
Aqueously upcycled lignin is transformed into a printable ink that self‐assembles into a nanotextured surface during printing with the highest reported biopolymer‐based tribonegativity. The resulting skin‐integrated triboelectric sensor enables high‐fidelity cardiovascular monitoring and objective mental workload classification, demonstrating a ...
Robert Ccorahua‐Santo +3 more
wiley +1 more source
Influences of Additives on the Rheological Properties of Cement Composites: A Review of Material Impacts. [PDF]
Xu K, Yang J, He H, Wei J, Zhu Y.
europepmc +1 more source
Norbornene‐based copolymers with tunable n‐alkyl pendant length provide control over matrix free volume, enabling elastomeric materials via frontal ring‐opening metathesis polymerization (FROMP). ABSTRACT Frontal ring‐opening metathesis polymerization (FROMP) enables rapid, energy‐efficient access to high‐performance thermosets and thermoplastics, but ...
Kevin A. Stewart +4 more
wiley +1 more source
Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. [PDF]
Jeon H, Lee J, Nam TG, Choi H, Kim HS.
europepmc +1 more source
Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]
Bi Z +8 more
europepmc +1 more source

