Results 61 to 70 of about 82,756 (303)

Stretching the Printability Metric in Direct‐Ink Writing with Highly Extensible Yield‐Stress Fluids

Advanced Functional Materials, EarlyView.
This study introduces “drawability” as a new metric for assessing printability in direct‐ink writing, focusing on gap‐spanning performance and speed robustness. By designing yield‐stress fluids with high extensibility, we demonstrate that extensional strain‐to‐break significantly enhances printability.
Chaimongkol Saengow, Samya Sen, Joaquin Yus, Eliza E. Lovrich, Amanda G. Hoika, Kelly M. Chang, Arielle A. Pfeil, Nellie Haug, Amy J. Wagoner Johnson, Randy H. Ewoldt   +9 more
wiley   +1 more source

Structural build-up of cementitious paste with nano-Fe3O4 under time-varying magnetic fields [PDF]

, 2019
The structural build-up of cementitious paste with nano-Fe3O4 under time-varying magnetic fields was experimentally investigated using small amplitude oscillatory shear (SAOS) technique.
De Schutter, Geert, El Cheikh, Khadija, Jiao, Dengwu, Lesage, Karel, Shi, Caijun   +4 more
core   +2 more sources

Flexibility and Dynamicity Enhances and Controls Supramolecular Self‐Assembly of Zinc(II) Metallogels

Advanced Functional Materials, EarlyView.
Zinc(II) coordination complexes with tunable aryloxy‐imine ligands exhibit controllable supramolecular self‐assembly into hierarchical fibrous structures. Coordination‐driven stacking, not π–π interactions, enables gelation, dynamic assembly/disassembly, and enhanced nanomechanical properties.
Merlin R. Stühler, Hesam Makki, Dorothee Silbernagl, Mathias Dimde, Kai Ludwig, Bengt E. Tegner, Christopher Greve, Konstantin Rausch, Eva M. Herzig, Anna Köhler, Alex J. Plajer   +10 more
wiley   +1 more source

Shear work induced changes in the rheology of model Mozzarella cheeses : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand [PDF]

, 2016
Mozzarella cheese is a pasta filata type of cheese. Its manufacture includes a kneading – stretching step that creates a fibrous protein network and distributes fat-serum channels to attain desirable melt functionality on a pizza.
Sharma, Prateek
core  

Non-Einstein Viscosity Phenomenon of Acrylonitrile–Butadiene–Styrene Composites Containing Lignin–Polycaprolactone Particulates Highly Dispersed by High-Shear Stress

, 2019
Lignin powder was modified via ring-opening polymerization of caprolactone to form a lignin–polycaprolactone (LPCL) particulate. The LPCL particulates were mixed with an acrylonitrile–butadiene–styrene (ABS) matrix at an extremely high rotational speed ...
Choi, Hyoung Jin, Choi, Kisuk, Choi, Kyouk Ryeol, Kim, Kwang Jin, Kim, Sing-Hoon, Kim, Taesung, Nam, Jae-Do, Suhr, Jonghwan   +7 more
core   +1 more source

3D‐Printed Sulfur‐Derived Polymers With Controlled Architectures for Lithium‐Sulfur Batteries

Advanced Functional Materials, EarlyView.
Rheology‐guided formulation design for direct ink writing enables the fabrication of 3D sulfur copolymer cathodes with controlled architectures for lithium‐sulfur batteries. The printed electrodes exhibit multiscale porosity and high sulfur utilization, delivering enhanced electrochemical performance compared to conventional cast electrodes.
Bin Ling, Haoran Wang, Pan Yang, Rishav Agrawal, Alex R. Neale, Laurence J. Hardwick, Tom Hasell, Esther García‐Tuñón   +7 more
wiley   +1 more source

Changes in Mechanical, Rheological and Morphological Properties of Glass-Fiber Reinforced Poly(oxymethylene) Composite after Ageing in Laboratory Environment and Water

Gazi Üniversitesi Fen Bilimleri Dergisi, 2018
In this study, the changes in mechanical, rheological and morphological properties of glass-fiber reinforced poly(oxymethylene) composite after ageing were investigated. Samples were prepared with plastic injection molding method. Ageing process was done
Emel KURAM
doaj   +1 more source

Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

Shipin gongye ke-ji, 2022
Objective: To explore the impact of lactic acid bacteria on the quality of yeast-fermented multigrain bread. Methods: It was detected the changes of pH value, fermentation volume and rheological properties of multigrain dough fermented with lactic acid ...
Aixia ZHANG, Panpan MIAO, Pengliang LI, Wei ZHAO, Qinghai SHENG, Jiali ZHANG, Jingke LIU, Jing LIU   +7 more
doaj   +1 more source

Investigation of the effect of double-walled carbon nanotubes on the curing reaction kinetics and shear flow of an epoxy resin [PDF]

, 2012
In this article, the effect of combined temperature-concentration and shear rate conditions on the rheology of double-walled carbon nanotubes (DWCNTs)/RTM6-Epoxy suspension was investigated to determine the optimum processing conditions.
Abdalla, Aduriz, Barrau, Battisti, Bauhöfer, Carreau, Deng, Dijkstra, Dutta, Eken, Eyring, Flahaut, Flahaut, Fulcher, Gojny, Gong, Gonzalez-Romero, Gupta, Han, Hobbie, Hough, Karkanas, Kazilas, Kim, Kim, Kovacs, Lee, Ma, Moniruzzaman, Nielsen, Park, Pascault, Puglia, Qiu, Qiu, Song, Sourour, Suave, Sui, Tammann, Tao, Terekhina, Terenzi, Torre, Veedu, Vogel, Wang, Williams, Xie, Yasuda, Zhou, Zhu, Špitalský   +52 more
core   +3 more sources

Bio‐Orthogonally Crosslinked Supramolecular Polymer Bottlebrush Hydrogels for Long‐Term 3D Cell Culture

Advanced Functional Materials, EarlyView.
Fibrous benzenetrispeptide (BTP) hydrogels, fabricated via strain‐promoted azide‐alkyne cycloaddition (SPAAC) crosslinking, form robust, bioinert networks. These hydrogels can support 3D cell culture, where cell viability and colony growth depend on the fiber content.
Ceren C. Pihlamagi, David Pretzel, Peer Nölte, Kourosh Rezaei, Ulrich S. Schubert, Johannes C. Brendel   +5 more
wiley   +1 more source