Search Results (33)

Embedded printing of soft materials relies on yield-stress support matrices to prevent sagging and enable freeform fabrication. The rheological parameters of the matrix material directly influence critical printing outcomes such as strand positioning, cavity formation, structural stability, and defect suppression in embedded printing. Despite widespread use of Carbopol^® formulations, a systematic rheological characterization of ETD2020 across relevant polymer concentrations and pH levels for embedded printing is lacking. Here, we implement a full-factorial design with polymer concentrations from $0.1\mathrm{wt}\%$ to $0.9\mathrm{wt}\%$ and triethanolamine dosages of 30–$50$µL per $100\mathrm{g}$. Steady-shear ($0.001$–$200{\mathrm{s}}^{-1}$) and oscillatory ($1\mathrm{Hz}$) rheometry yielded Herschel–Bulkley parameters ${\tau }_y$, k, n as well as storage and loss modulus $G^{\prime }$/$G^{\prime \prime }$. All formulations exhibited pronounced shear-thinning, with ${\tau }_y$ increasing nonlinearly from <$1\mathrm{Pa}$ to $41.1\mathrm{Pa}$ and $G^{\prime }$ reaching $\approx 400\mathrm{Pa}$ at $0.9\mathrm{wt}\%$. A five-hour window of invariant rheology was identified, followed by a $\Delta {\tau }_y\approx 10\mathrm{Pa}$ increase after five days, indicating delayed polymerization. The comprehensive material characterization defines a rheological window for ETD2020 and facilitates simulation-based modeling and the targeted tuning of matrix properties. Heatmaps provide an interpolated depiction of combined carbomer and triethanolamine concentrations, enabling tunable support matrices for embedded printing. Full article

Film-forming solutions were prepared using Tara gum (TG), with glycerol (GL) as a plasticizer and orange peel powder (OP) as a filler. A TG stock solution (10 g/L) was initially prepared to facilitate homogenization, from which appropriate dilutions were made to obtain final concentrations of 0.6%, 0.8%, and 1.0% (w/v). GL (30% and 50%) and OP (0%, 20%, and 50%) were incorporated based on the dry weight of TG, meaning their amounts were calculated relative to TG content to ensure consistent formulation ratios. Rheological parameters, including the flow behavior index, consistency coefficient, storage modulus (G′), and loss modulus (G″), were characterized via steady shear and oscillatory rheometry. Mechanical properties, such as the Young’s modulus, tensile strength, and elongation at break, were also evaluated. A strong positive correlation (R² = 0.840) was observed between G′ and the Young’s modulus, indicating that solutions with higher internal network strength yield films with greater stiffness. The synergistic interaction between TG and OP was critical: TG primarily enhanced stiffness and mechanical reinforcement, whereas OP improved structural cohesion and stability. GL functioned as a plasticizer, increasing film flexibility while reducing stiffness. These interactions led to a reduction in film solubility by up to 62.43%, particularly in formulations without orange peel powder. In contrast, mechanical strength increased by up to 50.21% in films containing orange peel powder, as those without it exhibited significantly lower tensile strength. Flexibility, expressed as elongation at break, was enhanced by up to 78.86% in formulations with higher glycerol content. Barrier properties were also improved, demonstrated by decreased water vapor permeability and increased hydrophobicity, attributed to the TG–OP synergy. A regression model (R² = 0.928) substantiated the contributions of TG to stiffness, OP to matrix reinforcement, and GL to flexibility modulation. This study underscores the pivotal role of rheological behavior in defining film performance and presents a novel analytical framework applicable to the design of sustainable, high-performance biopolymeric materials. Full article

The demands of the green economy necessitate modern polymer materials that are not only environmentally friendly but also durable and capable of long service life. Bio-based polylactide (PLA) polyesters have gained significant traction in various industrial markets; however, their application in specialized sectors is hindered by high brittleness. This study extensively examines the effects of 1–5% of synthetically obtained tetracyclosiloxane (CS) and octaspherosilicate (OSS) derivatives with methacrylate (MA) and trimethoxysilyl (TMOS) groups as functional modifiers for PLA. The research provides a detailed characterization of PLA/CS and PLA/OSS materials, including a comparative analysis of mechanical properties such as tensile, flexural, and dynamic resistance. Notably, incorporating 5% CS-2MA-2TMOS into PLA resulted in a remarkable 104% increase in impact resistance. The study further evaluates the influence of these modifications on thermal properties (DSC, TGA), heat deflection temperature (HDT), and surface character (WCA). The miscibility between the organosilicon additives and PLA was assessed using oscillatory rheometry and SEM-EDS analysis. The melt-rheology analysis explained the mechanisms behind the interaction between the CS and OSS additives with the PLA matrix, highlighting their lubricating effects on the melt flow behavior. The study was complemented by XRD structural analysis and verification of the structure of PLA-based materials by optical microscopy and SEM analysis, demonstrating a plasticizing effect and uniform distribution of the modifiers. The findings strongly suggest that, even at low concentrations, organosilicon additives serve as effective impact modifiers for PLA. Full article

Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study aimed to develop mixed pea protein–polysaccharide gels with tailored textural properties for plant-based products. The gels were prepared using pea protein and different polysaccharides, including low-acyl gellan gum (GGLA), carrageenan (CA), pectin (PEC), and high-acyl gellan gum (GGHA), along with 60 mM NaCl or CaCl₂. The dispersions were heated to 80 °C for 30 min under mechanical stirring, followed by a pH adjustment to 7.0 with NaOH (0.1 M). The samples were then analyzed via oscillatory temperature sweep rheometry, confocal microscopy, and uniaxial compression. Self-supporting and non-self-supporting gels were obtained from the various formulations, comprising pure polysaccharide and mixed gels with diverse textures for food applications. The developed gels show a strong potential for use in meat analogs, cheeses, cream cheeses, and sauces, offering the flexibility to fine-tune their mechanical and sensory properties based on the product requirements. Combining biopolymers enables customized texture and functionality, addressing critical gaps in plant-based food innovation. Full article

Excessive water produced in oil reservoirs reduces oil recovery and increases the cost of water treatment. Conventional water control methods use synthetic polymer gels like PAM-PEI, which are sensitive to harsh reservoir conditions. This study investigates the use of cellulose nanofibers (CNF) to enhance polymer gels for oilfield water control under various temperatures, salinities, and pH conditions. Polymer gels were prepared by combining PAM and PEI with CNF concentrations of 1–4 wt% in deionized water. Salinity effects were studied by adding NaCl (1.5–2.5 g), while pH effects were assessed under acidic (pH 2–3), neutral, and alkaline (pH 13–14) conditions. The mixtures were stirred, homogenized, and subjected to thermal treatment in a water bath oven at temperatures ranging from 70 °C to 90 °C for gel formation. Gelation time was determined by the Sydansk gel code, and gel strength was assessed through storage modulus (G′) and loss modulus (G″) from oscillatory rheometry tests. Results show that lower temperatures increase gelation time, with higher CNF concentrations needed to elongate gelation at higher temperatures. At 30,000 ppm NaCl, gelation time decreases with increasing CNF, while at 50,000 ppm NaCl, it increases. Extreme pH conditions (pH 2–3 and pH 13–14) lead to longer gelation times with decreasing CNF concentration. While high salinity and extreme pH reduce gel strength, the addition of CNF enhances it, though this effect is minimal beyond 2–3 wt%. These findings suggest that CNF can improve the performance of polymer gels under challenging reservoir conditions. Full article

The shear flow and solid–liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration, diafiltration, and concentration–evaporation. However, the rheological behavior of these dispersions has not been sufficiently studied. In the present work, dispersions of CMs and SPs with total protein weight fractions (ω_PR) of 0.021–0.28 and SP to total protein weight ratios (R_SP) of 0.066–0.214 and 1 were prepared by dispersing the respective protein isolates in the permeate from skim milk ultrafiltration and then further concentrated via osmotic compression. The partition of SPs between the CMs and the dispersion medium was assessed by measuring the dry matter content and viscosity of the dispersion medium after separating it from the CMs via ultracentrifugation. The rheological properties were studied at 20 °C via shear rheometry, and the sol–gel transition was characterized via oscillatory measurements. No absorption of SPs by CMs was observed in dispersions with ω_PR = 0.083–0.126, regardless of the R_SP. For dispersions of SPs with ω_PR ≤ 0.21, as well as the dispersion medium of mixed dispersions with ω_PR = 0.083–0.126, the high shear- rate-limiting viscosity was described using Lee’s equation with an SP voluminosity (v_SP) of 2.09 mL·g⁻¹. For the mixed dispersions with a CM volume fraction of φ_CM ≤ 0.37, the relative high shear-rate-limiting viscosity was described using Lee’s equation with a CM voluminosity (v_CM) of 4.15 mL·g⁻¹ and a v_SP of 2.09 mL·g⁻¹, regardless of the R_SP. For the mixed dispersions with φ_CM > 0.55, the relative viscosity increased significantly with an increasing R_SP (this was explained by an increase in repulsion between CMs). However, the sol–gel transition was independent of the R_SP and was observed at φ_CM ≈ 0.65. Full article

This study aimed to assess the possibility of using post-production waste and the impact of the conditioning method on the mechanical and thermomechanical properties of polyamide injection molded parts. Samples containing 5, 10, and 15 wt.% of ground post-production waste were produced using injection molding technology. The rheological properties by oscillatory rheometry, the melt mass flow rate (MFR), and the thermal stability by thermogravimetric analysis (TGA) of polymer mixtures containing recycled fraction were determined. The samples were conditioned under the following conditions: 24 h and 14 days in distilled water, in a climatic chamber, and aged in a xenon-light-accelerated aging chamber. Then, the impact and static tensile strength and heat deflection temperature (HDT) were assessed. The results show that the addition of post-production waste in the form of grinding does not significantly affect the mechanical and thermomechanical properties of the finished products. This research provides valuable information regarding the possibility of using secondary materials for manufacturing high-performance construction products. Moreover, it was proven that the process of conditioning polyamide samples in a climatic chamber was the most effective and significantly increased the impact strength of the tested material. Full article

Complicated wounds often require specialized medical treatments, and hydrogels have emerged as a popular choice for wound dressings in such cases due to their unique properties and the ability to incorporate and release therapeutic agents. Our focus was to develop and characterize a new optimized formula for biohybrid hydrogel membranes, which combine natural and synthetic polymers, bioactive natural compounds, like collagen and hyaluronic acid, and pharmacologically active substances (doxycycline or npAg). Dynamic (oscillatory) rheometry confirmed the strong gel-like properties of the obtained hydrogel membranes. Samples containing low-dose DOXY showed a swelling index of 285.68 ± 6.99%, a degradation rate of 71.6 ± 0.91% at 20 h, and achieved a cumulative drug release of approximately 90% at pH 7.4 and 80% at pH 8.3 within 12 h. The addition of npAg influenced the physical properties of the hydrogel membranes. Furthermore, the samples containing DOXY demonstrated exceptional antimicrobial efficacy against seven selected bacterial strains commonly associated with wound infections and complications. Biocompatibility assessments revealed that the samples exhibited over 80% cell viability. However, the addition of smaller-sized nanoparticles led to decreased cellular viability. The obtained biohybrid hydrogel membranes show favorable properties that render them suitable for application as wound dressings. Full article

Crystallinity and rheological behavior are significant for processing semi-crystalline polymers with fine mechanical properties. There is always an economical need to create a less expensive new material with better properties. Non-isothermal crystallization and oscillatory shear rheology of different branch-type polyethylene–polyethylene blends were investigated. Samples of high-density and low-density polyethylene (HDPE/LDPE) (20/80, 40/60, 60/40 and 80/20 weight ratios) and two types of high-density and linear low-density polyethylene (HDPE/LLDPE) (40/60 and 60/40 weight ratios) were prepared via extrusion. The materials were tested by differential scanning calorimetry (DSC) at several cooling rates (5, 10, 20, 30 and 40°/min) and by oscillation rheometry (ARES G2) at low angular frequency range to prove their miscibility or immiscibility. It was found that the one-peak melting endotherm of the 80–20% HDPE-LDPE blend could indicate miscibility in the solid phase, while the other HDPE-LDPE blends with two-peak curves are partially or not miscible. In contrast, all the HDPE-LLDPE blends indicate co-crystallization, but the 40–60% HDPE-LLDPE butylene blend is probably immiscible. It was revealed that complex viscosity decreases with angular frequency: linearly for HD-LD blends and not linearly for HD-LLDPE blends. The complex viscosity shows linear behavior with composition for HD-LLDPE blends, while there is a positive–negative deviation for HD-LD blends. In the liquid phase, according to rheological measurements, the HDPE-LDPE blends are not or partially miscible, while the HDPE-LLDPE blends are probably miscible. Full article

Functional, physicochemical, and rheological properties of protein–polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl₂ (2–10 mM), (CSM–Blg–Ca), and NaCl (10–100 mM) (CSM–Blg–Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel–Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM–Blg–Ca could enhance elasticity and viscosity, as compared with the effect of CSM–Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole–Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein–polysaccharide complexes. Full article

In this research the effect of physical recycling on the mechanical, thermal, and rheological properties of polypropylene (PP)/multiwalled carbon nanotube (MWCNT) was investigated. After melt homogenization by extrusion, specimens were injection moulded with 0.1 and 0.5 wt% MWCNT content. The recycling process was simulated by multiple grinding and re-moulding, then we compared the behavior of original and recycled PP/MWCNT composites. Differential scanning calorimetry (DSC) measurements proved that MWCNT had double the effect on the morphology of the PP matrix: on the one hand nucleating effect can be detected because 0.5 wt% MWCNT increased the onset temperature of crystallization by 10 °C, compared to the basic PP material; on the other hand, the crystalline fraction of the recycled composite materials decreased compared to the original PP material with the same MWCNT content. This resulted in a slight decrease in strength and stiffness but an increase in elongation at break. However, compared to the original unreinforced PP reference, even the recycled materials have better properties. The mechanical test results showed that recycled PP/MWCNT 0.5 wt% increased the elastic modulus (~15%) and decreased the tensile strain at yield (~10%). However, in the values of tensile stress at yield, relevant difference was not found. It was also shown by oscillatory rheometry that MWCNT had a significant effect on the rheological properties (storage and loss modulus, complex viscosity) of PP compounds in a wide temperature range (190–230 °C). Full article

Polypropylene resins issuing from polymerization reactors are degraded by peroxides in subsequent reactive extrusion processes to improve their processability. This operation reduces their molecular weight and, thus, their viscosity and elasticity. In a previous study, a series of homo- and copolymer polypropylenes of different molecular weight distributions were prepared by twin-screw extrusion and characterized by oscillatory rheometry. It was shown that their behavior could be described by Carreau–Yasuda equations, possibly with a yield stress, in which all parameters depended on the weight average molecular weight. By using these experimental data, it is show in the present study that a time/molecular weight superposition allowed for a drastic reduction in the number of parameters to be considered in order to precisely describe the viscous behavior of these materials. This concept was then validated by applying it to various experimental data from the bibliography. Full article

Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA, calcium citrate-CI or calcium lactate-LA), and flour with 2400 ppm Ca and 12% inulin (calcium carbonate-CA-In, calcium citrate-CI-In or calcium lactate-LA-In). Doughs were stored at −18 °C for 1, 7, 30 and 60 days. After storage, the rheological (oscillatory rheometry and texture profile analysis) and thermomechanical properties of the thawed doughs were measured. The quality parameters of breads determined consisted of specific volume (Vs), color, moisture, firmness, elasticity, and alveoli size characterization. Dough freezing neither changed viscoelasticity (tan δ) nor decreased hardness and adhesiveness up to the values observed for fresh wheat dough. The Tg of dough with calcium carbonate increased, while for samples with organic calcium salts, it (citrate and lactate) decreased. The tf of thawed dough significantly increased. The Vs of all breads did not change during the first 30 days but decreased after freezing the dough for 60 days (p < 0.05), probably due to the death of the yeasts. Crumb moisture decreased over time, and in all cases crumb C had the highest moisture content, suggesting a dehydration effect of the calcium salt. The firmness of CA, LA and C crumbs were similar and higher than that of CI (p < 0.05), suggesting a destabilizing effect of CI anion on gluten proteins. Inulin contributed to the depreciation of bread quality, mainly at 60 days of dough freezing storage. It can be concluded that during freezing storage, calcium improves the dynamic elasticity of the dough, although under extreme conditions it generates loaves of smaller volume. Principal component analysis (PCA) explained 66.5% of total variance. Principal component 1 (PC1) was associated with dough properties, and accounted for 44.8% of the total variance. In turn, PC2 was mainly related to baking quality parameters (fermentation time, browning index, firmness and springiness of crumbs), and explained 21.7% of the total variance. Fortification with calcium citrate should be recommended for dough freezing, as breads with softer crumbs were obtained under such conditions. Full article

Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–0.054 g/L), pH (6.5–6.1) and temperature (27–35 °C) on rennet coagulation of goat milk. Coagulation time (RCT), aggregation rate (AR), and gel firmness (G’₆₀ and GF), were measured by oscillatory rheometry. The decrease in rennet concentration extended RCT. At lower rennet concentrations, a lower AR was recorded, which ranged from 0.02 Pa/s to 0.05 Pa/s. The decrease in pH from 6.5 to 6.1 caused a two times shorter RCT, and a two times faster AR. There was no effect of pH on the firmness of the rennet gel. The increase in coagulation temperature from 27 °C to 35 °C reduced the RCT of pasteurized milk from 12.6 min to 8.6 min, and caused a linear increase in the AR, but did not significantly affect the firmness of the gel. The present study revealed that the optimization of the rennet coagulation process could be directed towards pH lowering, or temperature increase, since they accelerate the process, but do not alter the examined gel firmness parameters. Full article

The structure and flow behavior of lubricating greases depend on the base oil and the type and concentration of the dissolved thickener. In this study, the linear viscoelastic properties of greases were characterized by combining oscillatory shear and squeeze flow covering a broad frequency range (0.1–10⁵ rad s⁻¹). Multiple-particle tracking (MPT) microrheology and scanning electron microscopy (SEM) provided further insight into local viscoelastic properties and sample structure on a submicron-length scale. The type and viscosity of the base oil did not affect the absolute value of the complex viscosity and the filament shape formed by a given thickener. High-frequency shear modulus data, however, indicated that the thickener lithium 12-hydroxystearate formed stiffer networks/filaments in poly-α-olefins than in mineral oils. As expected, the viscosity increased with increased thickener concentrations, but microscopy and high-frequency rheometry revealed that the thickness, length, and stiffness of the individual filaments did not change. In mineral oil, the 12-hydroxystearate thickeners yielded higher viscosity than the corresponding stearates with the same metal ion. The filamentous lithium thickeners created stronger networks than the roundish aggregates formed by magnesium and zinc stearate. Network mesh sizes varying between approximately 100 nm and 300 nm were consistently determined from SEM image analysis and MPT experiments. The MPT experiments further disclosed the existence of gel-like precursors of approximately 130 µm at thickener concentrations far below the critical value at which a sample-spanning network resulting in a characteristic grease texture is formed. Full article