Connecting Rheological Properties and Molecular Dynamics of Egg‐Tempera Paints based on Egg Yolk

2021 ◽  
Author(s):  
Agathe Fanost ◽  
Laurence Viguerie ◽  
Guylaine Ducouret ◽  
Guillaume Mériguet ◽  
Philippe Walter ◽  
...  
Keyword(s):  
Molecular Dynamics ◽  
Rheological Properties ◽  
Egg Yolk ◽  
Egg Tempera

Connecting Rheological Properties and Molecular Dynamics of Egg‐Tempera Paints based on Egg Yolk

2021 ◽  
Author(s):  
Agathe Fanost ◽  
Laurence Viguerie ◽  
Guylaine Ducouret ◽  
Guillaume Mériguet ◽  
Philippe Walter ◽  
...  
Keyword(s):  
Molecular Dynamics ◽  
Rheological Properties ◽  
Egg Yolk ◽  
Egg Tempera

Rheological properties and fluid dynamics of egg yolk

2006 ◽  
Vol 74 (2) ◽  
pp. 191-197 ◽  
Author(s):  
J. Telis-Romero ◽  
C.E.P. Thomaz ◽  
M. Bernardi ◽  
V.R.N. Telis ◽  
A.L. Gabas
Keyword(s):  
Fluid Dynamics ◽  
Rheological Properties ◽  
Egg Yolk

Egg yolk hydrolysed granules: Characteristics, rheological properties and applications

2013 ◽  
Vol 91 (4) ◽  
pp. 457-463 ◽  
Author(s):  
Janire Orcajo ◽  
Ismael Marcet ◽  
Benjamín Paredes ◽  
Mario Díaz
Keyword(s):  
Rheological Properties ◽  
Egg Yolk

scholarly journals Deformation and rupture of vesicles confined in narrow channels

2017 ◽  
Vol 95 (10) ◽  
pp. 916-922 ◽  
Author(s):  
Alison Harman ◽  
Martine Bertrand ◽  
Béla Joós
Keyword(s):  
Molecular Dynamics ◽  
Molecular Dynamics Simulations ◽  
Rheological Properties ◽  
Blood Cells ◽  
Coarse Grained ◽  
Narrow Channels ◽  
Reduced Volume ◽  
Fluidic Devices ◽  
Dynamics Simulations ◽  
Lipid Bilayer Vesicles

Using coarse-grained molecular dynamics simulations, we investigate the rheological properties of lipid bilayer vesicles as they travel in tight capillaries, such as those found in the vasculature and micro-fluidic devices. By varying the channel size, we study the build-up of tension as the flow increases with the aim of predicting the location of lysis and the mechanisms of rupture. Highly confined, fully inflated vesicles show the greatest stress and rupture near their front tip. We also simulate vesicles with reduced volume v = 0.6, the same reduced volume as red blood cells, to show how stress builds up in those objects in various conditions.

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

LWT ◽  
2010 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Xiaoguang Zhao ◽  
Dong Shi-Jian ◽  
Guanjun Tao ◽  
Rongrong Xu ◽  
Miao Wang ◽  
...  
Keyword(s):  
Phospholipase A2 ◽  
Rheological Properties ◽  
Egg Yolk ◽  
Wheat Dough ◽  
Dough Rheological Properties

Rheological Properties of Water Films Nanoconfined in Parallel Au Plates by Molecular Dynamics Simulations

2007 ◽  
Vol 121-123 ◽  
pp. 1109-1114
Author(s):  
M.L. Liao ◽  
Shin Pon Ju ◽  
Jenn Sen Lin ◽  
Y.S. Lin
Keyword(s):  
Molecular Dynamics ◽  
Shear Rate ◽  
Molecular Dynamics Simulations ◽  
Rheological Properties ◽  
Shear Viscosity ◽  
Water Film ◽  
Water Molecules ◽  
Water Films ◽  
Dynamics Simulations ◽  
And Diffusion

Rheological properties of water films nanoconfined in two parallel Au plates are investigated with the aid of molecular dynamics simulations. The density distribution, velocity profile, and diffusion coefficients of the water film in a Couette flow are studied. Shear viscosity and its dependence on the shear rate of the water film are also examined in the present research. It is found that the density of the water molecules near the plates is much higher than that in the other regions. This indicates that many water molecules are adsorbed by the plates and adsorbed layers are formed in the vicinity of the plates. The diffusion of the whole film increases dramatically as the shear rate becomes greater than 1010 s-1. The shear viscosity decreases as the shear rate increases, especially for the water film with a small thickness, which indicates the shear-thinning behavior for viscosity of the nanoconfined film. Moreover, an increase in shear viscosity with a decrease in the film thickness can also be found in the present study.

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