Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content

2022 ◽  
pp. 119061
Author(s):  
Xia Zhao ◽  
Dong Li ◽  
Li-jun Wang ◽  
Yong Wang
Keyword(s):  
Rheological Properties ◽  
Oil Content ◽  
Emulsion Gel ◽  
One Step ◽  
Novel Starch

scholarly journals Facile One-Step Method to Fabricate a Slippery Lubricant-Infused Surface (LIS) with Self-Replenishment Properties for Anti-Icing Applications

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 119 ◽  
Author(s):  
Juantao Zhang ◽  
Bei Liu ◽  
Yan Tian ◽  
Fushan Wang ◽  
Qingguo Chen ◽  
...  
Keyword(s):  
Surface Water ◽  
Oil Content ◽  
Silicone Oil ◽  
Sliding Angle ◽  
Step Method ◽  
Oil Film ◽  
One Step ◽  
Dimethyl Silicone ◽  
Short Time ◽  
Surface Observations

In this work, a slippery lubricant-infused surface (LIS) was prepared by simple one-step mixing of polydimethylsiloxane (PDMS) resin and dimethyl silicone oil (PMX-200) directly. Silicone oil showed good compatibility with PDMS resin, and the added amount of silicone oil had no significant effect on the surface morphology of LIS. According to the results of surface observations, once the silicone oil film anchored on the LIS was removed, the silicone oil inside the PDMS polymer automatically diffused to the surface and formed a new silicone oil film again in a short time. Furthermore, with the increase of silicone oil content, the oil self-replenishment speed and amount of the LIS were enhanced, which also promoted a decrease of the surface water sliding angle and the improvement of the lubrication ability of the LIS. In the icing/deicing cycle tests, the slippery LIS still maintained very low ice adhesion strength after 24 cycles, showing excellent anti-icing performance.

Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content

LWT ◽  
2019 ◽  
Vol 109 ◽  
pp. 457-466 ◽  
Author(s):  
Xu Wang ◽  
Xin Li ◽  
Duoxia Xu ◽  
Yuchen Zhu ◽  
Yanping Cao ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Oil Content

The foaming performance evaluation of fibrillated polytetrafluoroethylene and isotactic polypropylene blends

2019 ◽  
Vol 38 (3-4) ◽  
pp. 86-107
Author(s):  
Yun Zhang ◽  
Chunling Xin ◽  
Zeming Wang ◽  
Waqas Mughal ◽  
Yadong He
Keyword(s):  
Performance Evaluation ◽  
Rheological Properties ◽  
Isotactic Polypropylene ◽  
Chemical Resistance ◽  
Foaming Properties ◽  
One Step ◽  
Temperature Window ◽  
Polypropylene Blends ◽  
Foaming Temperature

Polypropylene (PP) foamed products have the advantages of heat and chemical resistance, but it is difficult to foam without modified PP. Traditionally, researchers have used chemical modification to increase the melt strength to improve the foaming properties of PP. In this article, we designed four kinds of screw combinations, and five regions are selected for sampling. The polytetrafluoroethylene (PTFE) and isotactic polypropylene (iPP) were blended by one-step fiber forming method, and then we tested the rheological properties and foaming properties. It is found that the rheological properties of the in situ microfiber composite are significantly improved than the iPP, and the crystallization temperature is also increased. The foaming experiment of the composite showed that the foaming performance of the composite with in situ microfiber morphology was significantly improved compared with the pure iPP performance, and the foaming temperature window of iPP was widened from 3°C to more than 6°C. [Formula: see text]

scholarly journals Substantial Effect of Water on Radical Melt Crosslinking and Rheological Properties of Poly(ε-Caprolactone)

Polymers ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 491
Author(s):  
Angelica Avella ◽  
Rosica Mincheva ◽  
Jean-Marie Raquez ◽  
Giada Lo Re
Keyword(s):  
Rheological Properties ◽  
Mechanical Performance ◽  
Tensile Tests ◽  
Viscous Medium ◽  
Mechanical Analysis ◽  
Substantial Effect ◽  
Melt Processing ◽  
One Step ◽  
Reactive Melt ◽  
Newtonian Behavior

One-step reactive melt processing (REx) via radical reactions was evaluated with the aim of improving the rheological properties of poly(ε-caprolactone) (PCL). In particular, a water-assisted REx was designed under the hypothesis of increasing crosslinking efficiency with water as a low viscous medium in comparison with a slower PCL macroradicals diffusion in the melt state. To assess the effect of dry vs. water-assisted REx on PCL, its structural, thermo-mechanical and rheological properties were investigated. Water-assisted REx resulted in increased PCL gel fraction compared to dry REx (from 1–34%), proving the rationale under the formulated hypothesis. From dynamic mechanical analysis and tensile tests, the crosslink did not significantly affect the PCL mechanical performance. Dynamic rheological measurements showed that higher PCL viscosity was reached with increasing branching/crosslinking and the typical PCL Newtonian behavior was shifting towards a progressively more pronounced shear thinning. A complete transition from viscous- to solid-like PCL melt behavior was recorded, demonstrating that higher melt elasticity can be obtained as a function of gel content by controlled REx. Improvement in rheological properties offers the possibility of broadening PCL melt processability without hindering its recycling by melt processing.

scholarly journals Effect of Oil Content on the Printability of Coconut Cream

2021 ◽  
Vol 7 (2) ◽  
pp. 354
Author(s):  
Cheng Pau Lee ◽  
Jon Yi Hoo ◽  
Michinao Hashimoto
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Oil Content ◽  
Profile Analysis ◽  
Three Dimensional ◽  
Coconut Oil ◽  
Oil Separation ◽  
3D Printed ◽  
The Stability ◽  
Coconut Cream

We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of coconut-basedvproducts with high oil content by varying compositions of the coconut oil and the coconut cream. The addition of oils is particularly crucial in providing energy, developing neurological functions, and improving the palatability of food. Despite the potential merits of high oil-content foods, there have been limited studies on 3D printing of high oil-content foods. In particular, the effect of oil content on the printability of food inks has not been studied to date. 3D printing of food inks with high oil contents is challenging due to oil separation that leads to unpredictable changes in rheological properties. In this work, we surveyed the behavior of the mixture of the coconut oil and the coconut cream and identified the appropriate conditions for the food inks that show the printability in DIW 3D printing. We initially formulated coconut cream inks added with coconutoil that did not exhibit oil separation, and characterized the rheological properties of such inks. We successfully 3D-printed coconut cream with additional coconut oil and successfully fabricated 3D structures with inks containing 25% water with an additional 10% (w/w) of coconut oil. Texture profile analysis (TPA) suggested that the hardness index and the chewiness index of mesh-shaped 3D-printed coconut cream decreased due to an increase in the water content of the ink. Overall, this studyoffered an understanding of the stability of the food inks and demonstrated the fabrication of 3D colloidal food with controlledoil content, which can be applied to formulating foods with tunable oil content to cater to individual nutritional needs without compromising the stability of the inks.

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