Results 251 to 260 of about 177,835 (279)
Some of the next articles are maybe not open access.
Tribological Properties of Alkylsilane Self-Assembled Monolayers
Langmuir, 2005In this study, we perform molecular dynamics simulations of adhesive contact and friction between alkylsilane Si(OH)(3)(CX(2))(10)CX(3) and alkoxylsilane Si(OH)(2)(CX(2))(10)CX(3) (where X = H or F) self-assembled monolayers (SAMs) on an amorphous silica substrate. The alkylsilane SAMs are primarily hydrogen-bonded or physisorbed to the surface.
Lorenz, C D +4 more
openaire +3 more sources
Properties of self-assembled nanostructures: general discussion
Faraday Discussions, 2015Javier Reguera, Edward Malachosky, Matthew Martin, Moritz Tebbe, Bruce Law, Lucio Isa, Helmuth Moehwald, Yangwei Liu, Fernando Bresme, Dhanavel Ganeshan, Christopher Sorensen, Suvojit Ghosh, Andreas Fery, Petr Kral, Asaph Widmer-Cooper, Christina Graf, Almudena Gallego, David Schiffrin, Brian Korgel, Gunadhor Okram, Subramanian Sankaranarayanan, Yifan ...
Javier, Reguera +25 more
openaire +2 more sources
Carbon, 2015
Fabricating self-supporting, three dimensional graphene macroscopic structures from two dimensional graphene sheets by self-assembly has been an intriguing subject in exploring the performance of graphene structures for practical advanced applications.
Gang Wang +5 more
openaire +1 more source
Fabricating self-supporting, three dimensional graphene macroscopic structures from two dimensional graphene sheets by self-assembly has been an intriguing subject in exploring the performance of graphene structures for practical advanced applications.
Gang Wang +5 more
openaire +1 more source
2021
A simplistic view of food is that food molecules are assembled into hierarchical structures. As the two main components in foods, the self-assembling properties of food proteins and polysaccharides determine the nutritional value, texture, appearance, taste, odour, and shelf-life of foods.
openaire +1 more source
A simplistic view of food is that food molecules are assembled into hierarchical structures. As the two main components in foods, the self-assembling properties of food proteins and polysaccharides determine the nutritional value, texture, appearance, taste, odour, and shelf-life of foods.
openaire +1 more source
Ion recognition properties of self-assembled monolayers (SAMs)
Chemical Communications, 2006AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
Sheng, Zhang +2 more
openaire +2 more sources
Self-assembling complexes with magnetic properties.
Macromolecular Symposia, 2003AbstractThe magnetic properties and the nucleation capability of a self‐assembling bicopper complex are reported. Attention is focused on the effect of the chirality of the bicopper complex. Comparison is made between the racemic mixture and the right‐handed enantiomer.
Poux, S. +4 more
openaire +3 more sources
Properties of self-assembled ZnO nanostructures
Solid-State Electronics, 2002Abstract The formation of self-assembled ZnO nanoclusters using diblock copolymers, is reported. The diblock copolymers, consisting of a majority polymer (norbornene) and a minority polymer (norbornene-dicarboxcylic acid), were synthesized with a block repeat unit ratio of 400/50, to obtain spherical microphase separation and hence a spherical ...
H.A Ali +5 more
openaire +1 more source
Self-Assembly by Mutual Association: Basic Thermodynamic Properties
The Journal of Physical Chemistry B, 2008Many natural and synthetic self-assembly processes involve the mutual association of molecules or particles with complementary interactions (e.g., antigen-ligand binding of proteins), which in turn polymerize into larger scale structures. We develop a systematic Flory-Huggins type theory for this hierarchal assembly by combining descriptions of the ...
Jacek, Dudowicz +2 more
openaire +2 more sources
Synthesis and Self-Assembling Properties of Polymerizable Organogelators
Chemistry - A European Journal, 2002In this paper we report the development of a family of polymerizable urea derivatives that are gelators for organic solvents. The design involves amino-acid-based urea derivatives containing methacrylate functional groups. Several of the bis-ureas show excellent gelation properties in a variety of organic solvents at very low concentrations (1.5 mM ...
Guijun, Wang, Andrew D, Hamilton
openaire +2 more sources
Mechanical properties of a self-assembling oligopeptide matrix
Journal of Biomaterials Science, Polymer Edition, 1998We have begun studies of a novel type of biomaterial derived from a recently-discovered class of ionic self-complementary oligopeptides. These short peptides (typically 8, 16, 24, or 32 amino acid residues with internally-repeating sequences) self-assemble in aqueous salt solution into three-dimensional matrices capable of favorable interactions with ...
E J, Leon +4 more
openaire +2 more sources