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Complex geometries of mullite lightweight refractory materials with high strength and low thermal conductivity were successfully achieved through additive manufacturing using the direct ink writing technique and fly ash beads coated with alumina sol. In the refractory preparation process, printing ability of the ink was enhanced by adding additives (dispersant and binder). The adjustment of printing parameters, such as pressure, nozzle size, and printing speed, resulted in an enhancement of the refractory structure's accuracy. Compared to the ink with uncoated fly ash beads, the inks with coated fly ash beads show better stability and shear thinning behavior. The compressive strength of the refractories improved significantly. Meanwhile, the thermal conductivity of the refractories kept in a low level. The use of fly ash beads coated with alumina sol in the preparation of porous refractory resulted in the formation of mullite wishers within the pore walls. This created micron-size pores between the whiskers, greatly enhancing the thermal insulation and strength of the porous refractories. The Ashby-Glicksman model was particularly advantageous in predicting the thermal conductivity of the insulation refractories, especially when dealing with a complex pore structure. Therefore, utilizing the direct ink writing technique to produce lightweight refractory materials shows promise in addressing the challenge of creating intricate lightweight refractory parts. [ABSTRACT FROM AUTHOR]

Gallium‐based liquid metal (LM) is widely used in flexible electronics, optics, and green synthesis due to its excellent conductivity, flexibility, and self‐healing capabilities. However, LM's inherent fluidity and high surface tension greatly limit their practical applications. Therefore, there is a strong demand for developing LM composites that are easy to control and exhibit outstanding performance when used flexibly. In this work, the LM hydrothermal rheological modification method is proposed to synthesize Ga‐coated carbon microparticles, and the highly miscible rheological modification of LM is realized by mixing LM and Ga‐coated carbon microparticles. Including carbon microparticles in the LM improves the mechanical strength of the composite, thereby overcoming the limitation of the LM that has a low mechanical strength. By controlling the volume fraction of carbon microparticles in LM, electrical conductivity is increased by 30% and thermal conductivity by more than 2.0 times that of pure LM. In addition, the fundamental interfacial wetting behavior is demonstrated at the interface of LM and Ga2O3, and the rheological modification mechanism of LM is explained by carbon particles. This work presents a novel method for preparing high‐performance polymer materials and discusses their broad potential applications in thermal interface materials, wireless energy transfer, and flexible electronics. [ABSTRACT FROM AUTHOR]

Highlights Dielectric capacitors have attracted much attention due to their excellent power density and long service life. Its development trend is mainly towards miniaturization, lightweight, and integration. In this work, barium titanate (BaTiO3, BT) particles were modified by four different coupling agents and then were introduced in polyvinylidene fluoride (PVDF) matrix to prepare PVDF/BT dielectric composites. Thermodynamic, dielectric, mechanical, and rheological properties were researched. After the combination of the surface‐modified BT and PVDF, the dielectric constant (εr$$ {\varepsilon}_r $$ ≈ 33) of the composites increased by 4–5 times compared to PVDF (εr$$ {\varepsilon}_r $$ = 7.8), and the dielectric loss also was obviously reduced. One remarkable thing was that modification of 1H,1H,2H,2H‐perfluorooctyltriethoxysilane (F8261) could improve the mechanical properties of composites significantly, especially in toughness. For example, the impact strength of PVDF/F8261‐BT (12.8 kJ/m2) was 103.1% higher than that of PVDF/KH550‐BT (6.3 kJ/m2), and even 13.3% higher than that of PVDF (11.3 kJ/m2). This simple preparation method is a good grafting tactic and has a positive effect on the dielectric properties and toughness of the composites. A method for enhancing the dielectric and mechanical properties of composites. Comparing the effects of four coupling agents on the properties of composites. F8261 can significantly improve the impact toughness of PVDF/BT. PVDF/F8261‐BT with 30 vol% filler has a dielectric constant of 34.5 at 102 Hz. [ABSTRACT FROM AUTHOR]

The formulations of functional low‐calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural antioxidants), were developed and optimized by the D‐optimal mixed design method. In the first stage, using the hedonic sensory evaluation and syneresis data, the optimal concentrations of inulin and polydextrose were obtained as 2.49% inulin and 1.51% polydextrose, respectively. The steady shear rheological test showed that the replacement of starch with inulin and polydextrose caused a decrease in apparent viscosity in all dessert samples. This decrease was higher in the samples containing polydextrose than those containing inulin. The replacement of starch with inulin and polydextrose also reduced the hysteresis loop area and thixotropic behavior. In the second stage, 0–0.4% of ginger and cinnamon extracts  were added to the optimum sample and then the antioxidant and color properties of dessert samples were evaluated. The lightness (L*) Hunter parameter decreased by adding extracts and the samples containing cinnamon extract showed a higher a* parameter than the control and ginger‐incorporated samples. The result of the 2,2‐diphenyl 1‐picrylhydrazyl (DPPH) antioxidant assay showed that the antioxidant capacity of ginger extract was significantly higher than that of cinnamon extract. The half‐maximal inhibitory concentration (IC50) value of dessert samples decreased by adding 0.4% cinnamon and ginger extracts from 88.30 mg/mL to 77.04 and 31.94 mg/mL, respectively. [ABSTRACT FROM AUTHOR]

Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems. [ABSTRACT FROM AUTHOR]

Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations. [ABSTRACT FROM AUTHOR]

This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G′ > G″, indicative of their viscoelastic nature. The storage modulus (G′) and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (p > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness. [ABSTRACT FROM AUTHOR]

This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour's chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies' sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour's typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie's surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies. [ABSTRACT FROM AUTHOR]

To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the effects of SPI, konjac gum, salt concentration, and other factors on MP gel formation, rheological properties and microstructures of the SPI-MP composite gels were analyzed using a rheometer and scanning electron microscopy. The obtained results indicated that at low salt concentration (0.3 mol/L NaCl), the gel strength of 3% MP-1% SPI composite gel significantly increased (P<0.05) to 97 g relative to 43 g of the 4% MP gel, and the water-holding capacity also increased from 36% to 50%. However, the gel strength and water-holding capacity were decreased when the replacement amount of SPI increased (2% MP-2% SPI composite) compared with 3% MP-1% SPI composite. The gel strength decreased from 177 g of 4% MP to 89 g of 2% MP-2% SPI composite with at 0.6 mol/L NaCl concentration. The gel strength and water holding capacity of the MP-SPI composite gel were increased after adding high amount of konjac gum. At 0.3 mol/L NaCl concentration, the gel strength of 2% MP-2% SPI composite increased from 66 g to 93 g after adding 1% konjac gum, and the water holding capacity also increased from 44% to 65%. Therefore, konjac gum can eliminate the disruption of SPI on the gel formation of MP. The results of scanning electron microscopy revealed that the strong water-holding capacity of konjac gum and the filling effect of SPI led to the increase in gel strength. Consequently, at the concentration of 0.3 mol/L salt, 0.5%~1% konjac gum could improve the characteristics of MP protein gel with low SPI substitution (1%). [ABSTRACT FROM AUTHOR]

To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P<0.05), textural properties improved, and cooking loss and freeze-thaw stability significantly reduced (P<0.05). The rheological properties showed that the G' of the gel was always higher than the G". Therefore, a gel structure with elasticity and a denser and homogeneous microstructure was formed. Collectively, the gel properties of MP improved with the addition of 50% PSP and carrageenan composite emulsion. [ABSTRACT FROM AUTHOR]

To address the issue of insufficient durability of traditional modified emulsified asphalt in the application of cold mix and cold paving anti-skid wear layers, this study utilizes cationic waterborne polyurethane (PU+) for composite modification to enhance adhesion and performance across a range of temperatures. Initially, composite-modified emulsified asphalt samples were prepared with varying dosages of PU+ according to a gradient method. Routine performance tests were conducted on the evaporated residues for analysis. Advanced rheological tests, including temperature sweep (TS), frequency sweep (FS), linear amplitude sweep (LAS), and multi-stress creep recovery (MSCR) tests, were performed using a dynamic shear rheometer (DSR). Surface free energy (SFE) tests were conducted with a fully automated surface tension meter (STM). A comprehensive evaluation of the high-temperature rheological properties, fatigue properties, adhesion properties, and water damage resistance of the modified emulsified asphalt residues was carried out. Chemical changes before and after modification were characterized using Fourier transform infrared spectroscopy (FTIR), and the distribution of polymers in the evaporated residue was observed using fluorescence microscopy (FM). The results demonstrated that cationic waterborne polyurethane significantly enhanced the fatigue and adhesion properties of SBS-modified emulsified asphalt, but it also weakened the water damage resistance of asphalt. MSCR tests revealed that the addition of cationic waterborne polyurethane might reduce the elastic recovery performance of modified asphalt, thereby weakening its resistance to rutting. Among the samples, the modified asphalt with a PU+ content of 6% exhibited good high-temperature shear resistance and elastic recovery performance, demonstrating the best anti-rutting performance. [ABSTRACT FROM AUTHOR]

In advanced powder metallurgy technologies such as metal injection molding (MIM) and material extrusion technology (MEX), the intricate synergy between binder components and metallic powders within feedstocks is predominant, dictating the technological boundaries of metal's complexity, size, and thickness. This work suggests unique binder constituents (polymers, surfactants and melamine), aiming to boost the debinding efficacy and solid loading while ensuring processability. The interactions and role of melamine by thermal and rheological studies are detailed, spotlighting how, unlike traditional binder systems, the pioneering feedstock introduces beneficial modifications to storage modulus (G′) and loss tangent (tan δ), alongside a lubricating effect on metallic mixtures. This study highlights the potential of melamine to facilitate a more efficient debinding process, with superior formaldehyde management and environmental control. Through this material-centric lens, we offer new pathways to navigate the complexities of MIM and MEX, advancing towards technological enhancement and environmental protection. [ABSTRACT FROM AUTHOR]

There is an ongoing effort to advance methodologies for culturing functional photoreceptors in vitro for retinal regenerative strategies. To support the formation of functional photoreceptors, a scaffold should replicate the native environment. The aim of this study was to optimize a sodium alginate–gelatin (SA-G) bioink to mimic the retinal properties while ensuring the printing of constructs with high shape fidelity. The optimized bioink was thoroughly characterized in terms of its physical, mechanical, and rheological properties, printability assessment, and preliminary biocompatibility. The material showed a constant degradation rate, which is crucial for effective tissue regeneration as it provides support for cell differentiation and polarization while gradually degrading to allow cell proliferation and matrix deposition. The optimized bioink displayed stiffness comparable to the native photoreceptor layer, potentially providing appropriate mechanical cues for photoreceptor maturation. Additionally, it exhibited shear-thinning behavior, the presence of yield stress, and fast recovery kinetics, which are essential for successful extrusion. The high shape fidelity of 3D-printed constructs suggested the feasibility of printing complex patterns to drive photoreceptor polarization. The preliminary cell results demonstrated homogeneous cell distribution and sustained cell viability over time. Overall, these findings indicate that the optimized bioink can provide the mechanical and topographical cues necessary for cultivating photoreceptors in vitro for retinal regeneration. [ABSTRACT FROM AUTHOR]

Purpose: Physical activity induces numerous modifications in the morphological, rheological, and biochemical properties of blood. The purpose of this study was to evaluate changes in blood rheological and biochemical indicators among runners. Also, we assessed how the rheological and biochemical properties of blood in people who practised running characterised the range and direction of exercise modifications and allowed for the diagnosis of transient adaptive effects. Methods: This study included 12 athletes who regularly trained in middle- and long-distance running (6–8 times a week) and presented a high sports level (national and international class). The athletes performed a 30 min warm-up consisting of 15 min of jogging and exercises. After a 10 min rest, they completed a 3 km run with submaximal effort. Blood samples were collected at baseline and after the effort. Results: No statistically significant changes were revealed in erythrocyte, leukocyte, platelet, iron, ferritin, transferrin, erythropoietin, or C-reactive protein concentrations in the examined runners. The same applied to the elongation index at a shear stress within the range of 0.30–60.00 Pa, amplitude and total extent of aggregation, aggregation half-life, and aggregation index. A significant increase (within standard limits) was only observed in fibrinogen concentration after running. Conclusions: The lack of post-exercise changes in blood rheological and biochemical indicators in the investigated runners points at an efficient haemorheological system. This, in turn, reflects well-executed training and remarkably well-trained adaptive systems responsible for regeneration. [ABSTRACT FROM AUTHOR]

With the increasing demand for deep oil and gas exploration and CCUS (Carbon Capture, Utilization, and Storage) engineering, improving rock-crushing efficiency stands as a pivotal technology. Ultrasonic vibration-assisted drilling has emerged as a novel rock-breaking technology. The high-frequency vibrations of ultrasonic waves impact rocks, inducing resonance and accelerating their fragmentation. At the same time, ultrasonic waves generate cavitation bubbles in the liquid near rock surfaces; the expansion and collapse of these bubbles further contribute to rock damage, thereby improving crushing efficiency. Therefore, investigating the dynamics and failure characteristics of cavitation bubbles near rock surfaces under ultrasonic influence is crucial for advancing ultrasonic-assisted rock-breaking technology. This study treats the liquid as compressible flow and investigates the movement and rupture of bubbles near rock surfaces under varying ultrasonic parameters, rock properties, characteristics of the circulating medium, and other relevant factors. The findings show that ultrasonic waves induce the oscillation, translation, collapse, and rebound of bubbles near rock surfaces. Higher ultrasonic frequencies correspond to larger collapse pressures and amplitudes near surrounding rocks, as well as longer expansion times and shorter collapse durations. In addition, bubble movement and collapse lead to rock material deformation, influenced by the rheological properties of the liquid medium. The study outcomes serve as a foundation for optimizing engineering parameters in ultrasonic-assisted rock breaking and provide theoretical support for the advancement of this technology. [ABSTRACT FROM AUTHOR]

Advanced ceramics are widely used in various industries like medical, automotive, and aerospace. Production of ceramic components has been constrained due to challenging machining procedures and the difficulty of forming complicated parts. Powder injection molding is one of the suitable methods to produce complex ceramics and overcome the difficulties of producing these parts. This paper investigates the effect of micro and nano powder addition on the rheological properties, segregation, and imbalance filling. For this purpose, different amounts of nano and micro SiC powder (5 wt%, 10 wt%, 15 wt%, and 20 wt% of micro SiC and 1-3 wt% of nano alumina) were added to alumina powder and the prepared feedstocks were injected at various flow rates. Rheological properties of feedstocks and segregation phenomenon in the green parts were investigated by rotational rheometer and thermogravimetric analyzer, respectively. As well as, mold filing, segregation and distribution of temperature during filling were simulated using Moldflow Synergy (Autodesk) 2019 software and compared to the experimental results. It was found that feedstocks containing 15 wt% micro SiC and 2 wt% nano SiC showed the best rheological behavior. The segregation phenomenon was observed in samples injected at flow rate of 15 cm3/s. No imbalance filling was observed in none of the samples, but by increasing the flow rate the segregation was intensified. [ABSTRACT FROM AUTHOR]

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The primary objective of the present article is to investigate the heat and mass transfer in mixed convection peristaltic flow of Casson nanofluid through an asymmetric permeable channel filled with a porous medium in the presence of electroosmosis. Magnetohydrodynamics and radiative heat transfer are also considered. The study is motivated by industrial micro‐pumping systems utilizing multi‐functional nanomaterials. Researchers have investigated the distinct temperature and rheological properties of Casson nanofluids. Solutal molecular diffusion and nanoparticle diffusion are both examined. Mixing nanoparticles with Casson fluid alters its flow characteristics and heat transmission, amalgamating different properties that are useful in a wide range of industrial and scientific applications. Buongiorno's two‐component nanoscale model is deployed for simulating nanofluid transport, and the Rosseland diffusion flux is utilized for optically thick electromagnetic liquids. Heat generation or absorption and cross‐diffusion (Soret and Dufour) effects are also incorporated in the model. An efficient analytical approach known as the long wavelength‐low Reynolds number lubrication approximation (LWL‐LRN) is utilized to solve the non‐dimensional boundary value problem. Validation of the solutions with previous studies is included. Graphs are presented using MATLAB 2022b to visualize the influence of key parameters including permeability, magnetic field, thermal radiation, Grashof number, Brownian motion, thermophoresis, electrical field and Prandtl number on transport characteristics (velocity, temperature, concentration), and trapping phenomena associated with peristaltic propulsion. As thermophoresis and Brownian parameters are intensified, there is a strong response in nanoparticles which induces axial acceleration, as observed at locations y = 0.15, where u = 0.191, and y = 0.33, where u is elevated to 0.14. An increase in radiation parameter (Rn$Rn$) results in a depletion in axial velocity magnitudes along the left half of the wall and also modifies velocity distribution in the right section of the microchannel. An increase in the thermal radiation parameter (Rn) and heat absorption (sink) (β<0)$( {\beta < 0} )$ is found to suppress temperatures. Increasing heat generation, thermal Grashof number (Gr), and solutal Grashof number (Gc) decelerate axial flow in the left half space but accelerate flow in the right half space of the micro‐channel. Increasing radiation parameters and thermal Biot number boost temperatures when heat sink is present but reduce them when heat source (generation) is present. Increasing radiation parameter boosts nanoparticle volume fraction (concentration) whereas an elevation in heat generation and thermal Biot number both induce the opposite effect. Increasing the magnetic field damps the flow and reduces the number of boluses present. However, bolus volume increases with greater thermal Grashof Number (Gr)$\ ( {Gr} )$, Darcy (permeability) number (Da)$( {Da} )$, and Helmholtz‐Smoluchowski velocity (Uhs)$( {Uhs} )$, that is, stronger axial electrical field. [ABSTRACT FROM AUTHOR]

The aim of this study is to improve the mechanical and dimensional stability properties of 3D printable concrete by using fibers. Ten mixtures containing polypropylene fiber in three different lengths (3, 6, and 12 mm) and ratios (0.2%, 0.4%, and 0.6%) were prepared. Rheological properties, compressive strength, three‐point flexural strength, and drying‐shrinkage performance of 3D printable concrete mixtures were examined in this study. Strength properties were determined by perpendicular and lateral loading. Thixotropic properties of the mixtures were determined using three different approaches (structural build‐up development, hysteresis area and dynamic structural build‐up). The dynamic yield stress value increased with fiber addition up to 0.4% of the total volume. It was determined that this value decreases with the use of fiber above this rate. In terms of mechanical and dimensional stability properties of 3D printable concrete, the optimum fiber length and utilization ratio were 6 mm and 0.4%, respectively. This parameters were adversely affected when fiber utilization ratio was 0.6% and length was 12 mm. Also, there is a strong correlation between structural build‐up development and dynamic structural build‐up. [ABSTRACT FROM AUTHOR]

Despite the critical role of hydrogels in material science and biotechnology, current methods for analyzing their formation lack real‐time monitoring and require complex sample preparation and instrumentation. In this work, an innovative methodology is introduced for the real‐time analysis of enzymatically catalyzed hydrogelation. Electrochemical impedance spectroscopy (EIS) coupled with interdigitated electrodes (IDEs) to sense and transduce the gelation reaction of model precursor carboxymethyl cellulose‐tyramine (CMC‐TA) conjugates that undergoes enzymatic cross‐linking by horseradish peroxidase (HRP) and hydrogen peroxide (H2O2). Real‐time monitoring involves single‐frequency analyses at 3 × 105 Hz, where the measured impedance consists solely of a resistive component, and the admittance equates to solution conductance. The gelation trajectories for all tested enzymatically cross‐linked hydrogel component combinations are determined by substituting the conductance data in the modified Michaelis–Menten kinetic model. Specifically, for CMC‐TA cross‐linked by HRP, the authors calculate apparent KM and kcat values of 82.1 µM and 95.5 s−1, respectively. These findings are further validated through rheological characterization, including oscillatory shear measurements and microrheology. Overall, this research paves the way for a streamlined, accurate, and cost‐effective approach to controllable enzymatically initiated hydrogel synthesis, enhancing their successful application in various fields ranging from material science to biotechnology. [ABSTRACT FROM AUTHOR]

3D‐printed food exhibits unique advantages in precision nutrition food and personalized customization, achieving disease prevention and treatment through personalized nutrition plans and scientific addition. In this study, 3D‐printing and stable structure of gelatin‐based foods were achieved by heating extrusion. On this basis, we compared the relationship between gelatin viscosity and formability, quantified the water diffusion of composite hydrogels, and verified the edibility of each stage and component by gel strength test and texture profile analysis. The optimal content of the composite hydrogel was 35% gelatin and 5% glycerol, and the concentration of TG enzyme solution was 5%. On this basis, the content of brown sugar increased to 15% did not affect the 3D‐printing formability. Therefore, the 3D‐printed gelatin‐based composite hydrogels in this study provided a processing scheme for high adding nutrients to food 3D‐printed products. [ABSTRACT FROM AUTHOR]

Chemically cross‐linked hydrogels are synthesized from a set of protected L‐lysine and L‐glutamic acid containing homo and copolypetides. Cross‐linking of the linear copolypeptides is achieved through the incorporation of L‐tryptophan and its reaction with hexamethylene bis(triazolinodione). Upon deprotection, hydrogels with oppositely charged polypeptides of different L‐lysine and L‐glutamic acid composition form pH‐dependent polyion complexes through electrostatic interaction. The obtained networks show distinct pH‐dependent differences in their water swelling and rheological properties. Hydrogels at pH 4 display higher strengths compared to pH 8 and their rheological properties scale with L‐lysine/L‐glutamic acid ratio. At pH 8 results suggests that ionic interactions and presumably secondary structure effects have a significant impact on the hydrogel properties. This is further evident from the influence of the copolypetide structures, random versus block copolypeptides, used in the cross‐linked hydrogel. None of the hydrogel shows any significant cytotoxicity against skin cell lines. [ABSTRACT FROM AUTHOR]

Small molecule/polymer semiconductor blends are promising solutions for the development of high‐performing organic electronics. They are able to combine ease in solution processability, thanks to the tunable rheological properties of polymeric inks, with outstanding charge transport properties thanks to high crystalline phases of small molecules. However, because of charge injection issues, so far such good performances are only demonstrated in ad‐hoc device architectures, not suited for high‐frequency applications, where transistor dimensions require downscaling. Here, the successful integration of the most performing blend reported to date, based on 2,7‐dioctyl[1] benzothieno[3,2‐b][1]benzothiophene (C8‐BTBT) and poly(indacenodithiophene‐co‐benzothiadiazole) (C16IDT‐BT), in OFETs characterized by channel and overlap lengths equal to 1.3 and 1.9 µm, respectively, is demonstrated, enabling a transition frequency of 23 MHz at ‐8 V. Two key aspects allowed such result: molecular doping, leading to width‐normalized contact resistance of only 260 Ωcm, allowing to retain an apparent field‐effect mobility as high as 3 cm2/(Vs) in short channel devices, and the implementation of a high capacitance dielectric stack, enabling the reduction of operating voltages below 10 V and the overcoming of self‐heating issues. These results represent a fundamental step for the future development of low‐cost and high‐speed printed electronics for IoT applications. [ABSTRACT FROM AUTHOR]

Green and sustainable cellulose-based materials are of increasing interest to researchers due to the energy crisis and environmental pollution. However, developing green solvents for cellulose is still a big challenge. No longer limited to monoacid-superbase ionic liquids (ILs), this work innovatively proposes novel diacid–superbase ionic liquids that maximally dissolve 15.2 wt% of microcrystalline cellulose (DP = 260) and 9.3 wt% of cotton wool (DP = 685), respectively. The effects of the structure of ILs on cellulose solubility and the interactions between ILs and cellulose during dissolution were analyzed by comparing different types of diacids and superbases. For sustainability, the ILs can be recycled and reused to dissolve cellulose. In addition, the rheological properties of the cellulose solutions were studied for fiber spinning. The cellulose solutions had strong attractive interactions with the substrates and showed universal bonding properties, achieving tensile strengths of 2.39 MPa and 2.28 MPa for wood and bamboo boards, respectively. Through regeneration in a solidification bath and hot pressing, the regenerated cellulose films show structural integrity, dense morphology, a high degree of crystallinity, excellent tensile strength (134 MPa), sufficient thermal stability, and excellent transparency. Finally, the prepared cellulose gel was incorporated into a zinc-ion hybrid supercapacitor (ZHSC) with a wide voltage window, high energy and power density, and excellent cycling performance. In summary, this work presents diacid–superbase ionic liquids for the efficient dissolution of cellulose for the first time. Meanwhile, a variety of high-performance cellulosic materials were prepared, which greatly enrich the possibilities for the use of ILs in the production of functional cellulosic materials. [ABSTRACT FROM AUTHOR]

The synthesis of biobased polyesters based on 2,5-bis(hydroxymethyl)furan (BHMF) is challenging due to the limited stability of this interesting furanic monomer. In this work, a series of BHMF-based polyesters were produced via a green and efficient bulk polymerization process, by using either an enzyme (iCALB) or a commercially available catalyst (DBTO). The polymerization methods were compared and shown to both be successful, with values up to 14 000 g mol−1. The number of methylene units in the aliphatic comonomer was varied from 2 to 8, and the influence of this on the thermal behavior and stability of the polymers was investigated. The degree of crystallinity of compression molded discs was found to be in the range from 13 to 27%, and the contact angles were determined to be in the region from 63 to 73°, confirming that these polyesters are hydrophilic. An oscillatory shear rheology investigation demonstrated significant differences between the melt behavior of the BHMF-based polyesters, ranging from a Newtonian liquid to a shear thinning material with a 3 orders of magnitude higher complex viscosity. A clear inversely proportional correlation between the low-frequency complex viscosity and the number of methylene units in the aliphatic segment was observed. Finally, a biodegradability test revealed that the synthesized BHMF-based polyesters had a biodegradable character over time, wherein different biodegradation rates were observed related to the length of aliphatic segments in the repeating units. The sustainability of both synthesis routes was analyzed based on atom economy (AE), reaction mass efficiency (RME), E-factor and EcoScale. This work emphasizes that renewable BHMF-based polyesters can be produced via a solvent-free and sustainable process, which show biodegradable behavior and that their thermal and rheological properties can be tailored by varying the number of methylene groups in the aliphatic unit. [ABSTRACT FROM AUTHOR]

Stabilizing starch‐based dairy desserts is a challenge, attracting researchers’ attention to finding a phase separation‐free formulation with protected textural and sensory properties. The present study aims to investigate the effect of using high hydrostatic pressure (HHP) treated waxy corn starch (HWCS) instead of native corn starch, substituting sucrose with xylitol (1:0, 1:1, 0:1) and fat reduction level (2.67% and 0.1%) on the rheological, textural, sensory properties, α‐amylase sensitivity, and instrumental and sensory parameters of custard desserts’ correlation. The results of the back extrusion test demonstrate an increase in consistency (27.20 mJ) and adhesiveness (6.20 mJ) and a decrease in hardness (5.13 N) and adhesive force (2.57 N) by applying HWCS, diminishing fat content and substituting xylitol (HXL) compared to control (2.16 mJ, 0.79 mJ, 13.55 N and 3.45 N, respectively) that is in line with preventing syneresis, maximizing creamy stability index, and water holding capacity after 5 days of storage at 4 °C. Also, the presence of xylitol and HWCS decreases custards’ enzyme sensitivity and glucose release, amplifying its creaminess and smoothness perception. It is worth noting that although HWCS reduces viscosity and time dependency at the constant shear rate of 50 s−1 (6 °C), low‐fat samples have a higher viscosity than control. [ABSTRACT FROM AUTHOR]

Suspension electrospinning allows the environmental‐friendly fabrication of nano‐micro‐fibrous membranes since it is based on the processing of an aqueous particle suspension in which a hydrosoluble template polymer is added to insure the formation of a continuous fiber. Here, the case of polyurethane (PU) aqueous suspensions formulated with poly(ethylene oxide) (PEO) as the template polymer is studied. The effect of several parameters (particle size, PU/PEO ratio, PEO molar mass, and PEO concentration in the continuous phase) on particle‐particle and particle‐template polymer interactions that influence the rheological properties of the formulation and finally the electrospinning and the fiber morphology, is studied. The goal is to process a formulation with the highest particle content as possible. Thanks to a deep rheological investigation and the study of interactions and suspension morphology by zeta potential and diffusing wave spectroscopy, it is shown that regular fibers are efficiently produced when small particles are electrospun under favorable particle‐template polymer interactions and without screening the electrostatic repulsion between particles. Finally, a fibrous membrane is obtained from a formulation with a PU/PEO weight ratio equal to 50 under very stable and efficient production conditions. [ABSTRACT FROM AUTHOR]

Poly(butylene‐adipate‐co‐terephthalate) (PBAT) is recognized for its advantages as a biodegradable thermoplastic polyester. However, its application is often limited due to low strength and poor processability. In contrast, poly(4‐hydroxybutyrate) (P4HB) emerges as a fully biodegradable polyester characterized by high strength, excellent toughness, and facile processing. In this study, P4HB was employed to reinforce PBAT, and glycidyl methacrylate grafted onto poly(4‐hydroxybutyrate) (P4HB‐g‐GMA) was introduced as an effective compatibilizer to address their inherent incompatibility. The study explored the influence of P4HB‐g‐GMA content on the mechanical, thermal, morphological, and rheological properties of the blends. The findings revealed that P4HB‐g‐GMA significantly enhanced the compatibility, mechanical properties, and melt strength of PBAT/P4HB blends. Furthermore, various PBAT/P4HB foams were prepared through a batch foaming process, employing supercritical CO2 as a physical foaming agent. The volume expansion ratio and cell size of PBAT/P4HB foams increased with higher levels of the compatibilizer. [ABSTRACT FROM AUTHOR]

Generic medications contain the identical active ingredient in the same concentration as their branded counterparts and are administered in the same manner, aiming to deliver comparable efficacy, dosage, and clinical outcomes. Nevertheless, variations in additives and formulation processes, particularly noticeable in topical medications, can influence factors like ease of use and patient adherence. Therefore, in this study, we aimed to compare the rheological attributes of branded and generic injectable ointments, assessing disparities in formulation performance and their impact on patient care. Posterisan® Forte and Hemoporison® ointments were used as the branded and generic versions, respectively, and their viscosity, ductility, and viscoelastic properties were evaluated. Posterisan® Forte showcased enhanced spread ability, maintaining uniform flow characteristics across varying temperatures, whereas Hemoporison® displayed pronounced thixotropic properties and stiffness, suggesting potential benefits for applications necessitating reversible viscosity adjustments and heightened rigidity. Despite sharing identical additives, observable differences in physical characteristics highlight the necessity of understanding formulation traits, which could influence ointment behavior. Alterations in fluidity and viscosity may affect how patients perceive and apply the medication, potentially influencing treatment outcomes and the occurrence of adverse effects. [ABSTRACT FROM AUTHOR]

Linear and nonlinear rheological properties were examined for unentangled polystyrene (PS), poly（p-tert butyl styrene) （PtBS), and their copolymer samples. All samples exhibited similar linear viscoelastic behavior, which was well predicted by the Rouse model owing to their similar average number of Kuhn segments per chain (about 30) . Under the fast uniaxial elongational flow (with Weissenberg number Wi＞1), the sample exhibited “thickening” followed by “thinning” with increasing the elongational rate. This transition was attributable to the reduction of friction coefficient owing to the chains' coalignment along the elongational direction. Under the condition that the samples have a similar maximum stretch ratio λmax= √nK（≈6), the characteristic Wi for this transition increased with the content of tBS, reflecting that the tert-butyl groups may serve as the solvent to weaken the frictional reduction. [ABSTRACT FROM AUTHOR]

In order to improve the problem of poor sedimentation and easy leakage when applied to MR devices of magnetorheological (MR) fluid, this work made a magnetorheological grease (MRG) material with 70 % carbonyl iron powder and used Anton Paar rheometer to test its flow curve under different currents. The Bingham model is selected and the Origin software is used for fitting calculation. In addition, due to the advantages of rheological properties of MRG, the double rod MRG damper applied to the vibration reduction system was designed. The calculation of the main component parameters and the dimensions of the magnetic field Road size were conducted during the design process. After the physical completion of the MRG damper, its mechanical performance was tested, and the results showed that the maximum damping force reached 1.1 kN when the current was 1.8 A. Subsequently, the Bouc Wen model and Dahl model were introduced to describe the nonlinear behavior of the magnetorheological grease damper. The prediction accuracy of the two models was compared using a coefficient of determination, and it was found that the Bouc Wen model can more accurately and efficiently simulate the dynamic characteristics of the magnetorheological grease damper, with a coefficient of determination value above 0.99. Finally, the relationship between model parameters and current was established through least squares fitting, and most of the parameters were fitted with a cubic polynomial relationship with current. [ABSTRACT FROM AUTHOR]

AbstractOil-in-water emulsions were prepared by homogeneous emulsification using glycerol stearate (and) PEG-100 stearate (A165) as emulsifier and xanthan gum (XG) as thickener. The effects of oil and XG content on the stability and flow behavior of emulsion were studied by polarizing microscope and rheometer. The hydrogen bonding interaction between xanthan gum molecules was studied by molecular dynamics simulation, and then the interaction between xanthan gum and emulsifier was further studied. The results showed that when there is no xanthan gum and the emulsifier content is 3%, the oil content increased, the particle size decreased. When the oil content is constant, the emulsion particle size decreases at first and then increases with the XG content increasing, which is due to the accumulation of XG and emulsifier on the oil-water interface, and the interfacial film thickens. The flow behavior of O/W emulsion can be described by a power law function. The emulsion without XG is Newtonian fluid at low oil content, and when the oil content increased, it was transformed into non-Newtonian fluid. The viscosity and consistency index increased with the increase of XG, which is due to the hydrogen bond between XG and emulsifier. However, the flow behavior index decreased greatly, the degree of shear thinning of emulsion enhanced. XG increased the viscosity of the mobile phase, under shear force, the deformation degree of droplets and the degree of shear thinning were different. This study can provide a reference for further regulating the stability and flow characteristics of skin care emulsion. [ABSTRACT FROM AUTHOR]

The incompatible thermoplastic poly lactic acid/carboxylated acrylonitrile butadiene rubber (PLA/XNBR) was prepared, and the effect of graphene oxide (GO) as a reinforcement and glycidyl methacrylate (GMA)-grafted XNBR (XNBR-g-GMA) as a compatibilizer on the properties of PLA/XNBR blend was investigated in this research. The microstructure, mechanical behavior, thermal, rheology, and dynamic mechanical properties of PLA/XNBR composites were investigated by field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM), differential scanning calorimetry (DSC), tensile test, and dynamic mechanical thermal analysis (DMTA). The incorporation of XNBR-g-GMA improved the compatibility of the PLA/XNBR blend phases, as confirmed by microstructure and DMTA analysis. The results of the mechanical properties showed that with an increase in GO content in the PLA/XNBR/XNBR-g-GMA matrix, there was a significant improvement in tensile strength, Young's modulus, hardness, and impact strength. In order to validate the experimental mechanical and rheological results, various theoretical models were applied and a good agreement was observed between the theoretical and experimental data. [ABSTRACT FROM AUTHOR]

Polypropylene (PP) is one of the most important polymers widely used in different industries due to its many superior properties. Hexagonal boron nitride (hBN) is generally used in the electronic packaging industry and insulator material production due to its high thermal conductivity and low electrical conductivity. However, the lubrication properties have not yet been examined in the polymer matrix. The main purpose of this study is to examine the lubricating properties of hBN in the PP matrix and to expand its application areas. In this research, hBN/PP composites have been produced and characterized by scanning electron microscopy with an energy dispersive X-ray detector (SEM-EDX) and the differential scanning calorimeter (DSC), respectively. The linear viscoelastic behaviors (LVBs) and rheological properties of the hBN/PP composites have been investigated at 190°C by hybrid rheometer which had high temperature plate-plate geometry system; furthermore, the SEM has been used for searching hBN particles deformation, which was mechanical deformation and distribution into the PP. The oscillation sweeps tests have shown that the critical strain values and the gelation point of composites decreased with the increasing of the hBN content into the composites. Over the 10%, hBN addition into the PP elevated internal lubrication by the exfoliation of hBN plaques. The Williamson model and the discrete retardation spectrum (DRS) equation has been applied on the hBN loaded PP composites and the PP. [ABSTRACT FROM AUTHOR]

This paper presents simulations of dam-break flows of Herschel–Bulkley viscoplastic fluids over complex topographies using the shallow water equations (SWE). In particular, this study aims to assess the effects of rheological parameters: power-law index (n), consistency index (K), and yield stress ( τ c ), on flow height and velocity over different topographies. Three practical examples of dam-break flow cases are considered: a dam-break on an inclined flat surface, a dam-break over a non-flat topography, and a dam-break over a wet bed (downstream containing an initial fluid level). The effects of bed slope and depth ratios (the ratio between upstream and downstream fluid levels) on flow behaviour are also analyzed. The numerical results are compared with experimental data from the literature and are found to be in good agreement. Results show that for both dry and wet bed conditions, the fluid front position, peak height, and mean velocity decrease when any of the three rheological parameters are increased. However, based on a parametric sensitivity analysis, the power-law index appears to be the dominant factor in dictating fluid behaviour. Moreover, by increasing the bed slope and/or depth ratio, the wave-frontal position moves further downstream. Furthermore, the presence of an obstacle is observed to cause the formation of an upsurge that moves in the upstream direction, which increases by increasing any of the three rheological parameters. This study is useful for an in-depth understanding of the effects of rheology on catastrophic gravity-driven flows of non-Newtonian fluids (like lava or mud flows) for risk assessment and mitigation. [ABSTRACT FROM AUTHOR]

The study investigated the effect of paraffin wax, expanded graphite, and their dispersion on the properties of the blend of polypropylene (PP) and ethylene vinyl acetate (EVA). The idea is to reduce interfacial tension in blends of PP and EVA while enhancing the properties of blends in the process. The chosen optimum contents of the paraffin wax and EG in the 80/20 PP/EVA blend were 10 and 6 wt.%, respectively. The morphological features show that the expanded graphite (EG) particles had high affinity for each other. Moreover, EG filler particles are localized inside the minor EVA phase and some at the interface. Rheological properties revealed that the flow of the binary composites increased when 10 wt.% wax is added suggesting that wax enhanced the processability of the composites. The Cole-Cole plots deviated from the semi-circular arc suggesting heterogeneity in the blend and PP/EVA/Wax/EG composite. The addition of paraffin wax and EVA delayed crystallization of PP, while earlier crystallization of PP was promoted by the presence of EG. Generally, all samples caught fire after 10 s, started dripping and are thus given a V-2 rating according to the Underwriters Laboratories test standard 94 results (UL-94). [ABSTRACT FROM AUTHOR]

The aqueous solution of xanthan gum has high viscosity and pseudoplastic behavior. This research aimed to analyze the effect of microwave pretreatment at different time intervals (0, 1, 2, and 3 min) on the viscosity and rheological behavior of xanthan gum solution. The results showed that the apparent viscosity of xanthan gum solution (untreated solution) reduced from 0.177 Pa.s to 0.036 Pa.s with increasing shear -rate from 12.2 s-1 to 171.2 s-1. Also, the apparent viscosity of xanthan gum solution reduced from 0.070 Pa.s to 0.046 Pa.s with increasing the microwave pretreatment time from 0 to 3 min (shear -rate=61.2 s-1 ). The flow behavior of all samples was successfully modeled with Power law, Bingham, Herschel -Bulkley, and Casson models, and the Herschel -Bulkley model was selected as the better model to describe the flow behavior of xanthan gum solutions. The Herschel -Bulkley model had an acceptable performance with the maximum correlation coefficient (r) (higher than 0.9032) and the minimum sum of squared error (SSE) (lower than 0.7165) and root mean square error (RMSE) (lower than 0.2552). The yield stress and consistency coefficient (Herschel -Bulkley model) of xanthan gum solution increased from 0.095 Pa to 0.450 Pa, and from 0.659 Pa.sn to 0.811 Pa.sn, with increasing microwave pretreatment time from 0 to 3 min, respectively. The flow behavior index (Herschel - Bulkley model) of xanthan gum solutions decreased from 0.440 to 0.328 while the duration of microwave treatment increased. [ABSTRACT FROM AUTHOR]

The feasibility of incorporating different concentrations (0; 1% – 'Y1'; 7% – 'Y7') of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during in vitro digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake. [ABSTRACT FROM AUTHOR]

Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2‐hexanone and 2‐heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability. [ABSTRACT FROM AUTHOR]

Various spatial-gradient extensions of standard viscoelastic rheologies of the Kelvin–Voigt, Maxwell's, and Jeffreys' types are analysed in linear one-dimensional situations as far as the propagation of waves and their dispersion and attenuation. These gradient extensions are then presented in the large-strain nonlinear variants where they are sometimes used rather for purely analytical reasons either in the Lagrangian or the Eulerian formulations without realizing this wave propagation context. The interconnection between these two modelling aspects is thus revealed in particular selected cases. [ABSTRACT FROM AUTHOR]

Summary: This research explores the development of high‐moisture meat analogues (HMMA) by blending wheat gluten (WG) and rice protein (RP) with pea protein isolate (PPI) in a twin‐screw extruder under high‐moisture extrusion conditions. The study investigates the effects of incorporating RP and WG with PPI on textural, rheological and colour properties, as well as the underlying protein–protein interactions through protein solubility. From the compositional analysis of these secondary ingredients, there was no significant difference between them. However, results from the extrusion indicated that WG‐PPI showed good fibration and higher instrumental anisotropy than RP‐PPI blend extrudates. RP‐PPI blends exhibit inferior textural and rheological properties, attributed to RP's limited crosslinking ability within the protein matrix. This has resulted in a poor structure and lower textural values at higher incorporation of RP (50%) in the pea protein matrix. This was due to the insoluble protein fraction of the RP resulting in a non‐melting in the extrusion barrel. These findings underscore the importance of understanding protein interactions in developing optimised HMMA formulations, paving the way for further exploration into developing modified RP with improved physiochemical properties which can be integrated into meat analogues. [ABSTRACT FROM AUTHOR]

Summary: Polysaccharide‐based particles present a promising alternative emulsifier to egg yolk to stabilise mayonnaise. Starch granules, inherently hydrophilic, can be modified to enhance their wettability. This study aimed to characterise the rheological and stability of mayonnaise‐based Pickering emulsions stabilised by native and modified rice starch granules. The mayonnaise was formulated with 50% (w/w) olive oil and 50% (w/w) lemon juice, with varying starch concentrations (200 and 400 mg starch mL−1 of oil). The emulsifying capacity and stability of mayonnaise, such as droplet size, morphology, emulsion index, accelerated stability, rheological behaviour and long‐term storage stability of the mayonnaise were investigated at time intervals (1, 7 and 14 days). The result showed that mayonnaise stabilised by pre‐gelatinised rice starch at low‐starch concentrations (200 mg mL−1) exhibited a higher emulsion index of 100% and a smaller droplet size of 17.0 ± 10.55 μm compared to emulsions stabilised by native and OSA rice starch. All mayonnaise‐based Pickering emulsions exhibited shear‐thinning properties, with emulsions stabilised by pre‐gelatinised rice starch exhibited the highest viscosity and viscoelastic properties (G′ > G″). Thus, it contributed to greater stability in the Pickering emulsion system with longer storage stability. This study offers valuable insights into the potential of modified starch granules as an alternative plant‐based emulsifier in food applications. The use of plant‐based emulsifier (solid particles) instead of egg yolk as emulsifiers provide an insight for food industry in providing healthy plant‐based emulsion formulations. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this experiment was to explore the improvement of tussah pupa powder on the deterioration of pork batter emulsion gel by using proteomics, distribution of moisture, rheological properties and surface hydrophobicity. The results showed that the myosin decomposed as the heating temperature increased; as the increase of the addition proportion of tussah pupa powder at each sterilisation temperature point, compared to the control group, the pH of a pork batter emulsified gel showed a significant increased trend (P < 0.05); the low molecular weight proteins or formed oligomers of tussah pupa powder could be used as fillers to participate in the formation process of gel network; the vitellogenin of tussah pupa powder could form a 'skeleton' in the pork batter system; as the sterilisation temperature at 100 °C (30 min) and 110 °C (30 min), the surface hydrophobicity was the largest as the addition amount 2%. In short, the tussah pupae powder could improve the deterioration characteristics of the pork batter emulsified gel by influencing the pH, surface hydrophobicity and the formation of gel network of pork batter system. This research provided theoretical support for improving the process property of the meat products. [ABSTRACT FROM AUTHOR]

The long chain branching (LCB) polyglycolide (PGA) was successfully prepared by the successive reactions of the terminal hydroxyl groups of PGA with triglycidyl isocyanurate (TGIC) and pyromellitic dianhydride (PMDA). The influence of LCB produced by functional group reaction on rheological and crystallization behavior was studied and discussed through linear rheology, uniaxial elongation and DSC (differential scanning calorimetry). The much higher viscosity and the more notable strain hardening behavior of modified PGA indicates the LCB with high degree of entanglements are created. The melt strength of PGA is finally improved greatly and can make sure that the supercritical CO2 foaming can be carried out successfully. [ABSTRACT FROM AUTHOR]

In this work, the authors investigated the impact of extrusion-based printing process on the structural characteristics of bio-based resins through rheological measurements. Two commercially available filaments made from unfilled and wood-filled polylactide (PLA) polymers were considered. Three-dimensional specimens were prepared by printing these filaments under various operating conditions, i.e., changing the extruder temperature and printing rate, and examined using time sweep tests. Specific cycle rheological testing was conducted on pelletized filaments to simulate temperature changes in the printing process. The rheological characteristics of unprocessed materials, in terms of storage (G′) and loss (G″) moduli, were found to be slightly affected by temperature changes. For a pure polymer, the G′ slope at a low frequency decreased over time, showing that the polymer chains evolved from a higher to a lower molecular weight. For wood-filled materials, the G′ slope rose over the testing time, emphasizing the formation of a percolated network of structured filler within the matrix. On the other side, the rheological parameters of both materials were strongly impacted by the printing extrusion and the related conditions. At lower nozzle temperatures (200 °C), by decreasing the printing speed, the G′ and G″ curves became increasingly different with respect to unprocessed resin; whereas at higher nozzle temperatures (220 °C), the influence of the printing speed was insignificant, and all curves (albeit distant from those of unprocessed matrix) mainly overlapped. Considerations on degradation kinetics of both materials during the printing process were also provided by fitting experimental data of complex viscosity with linear correlation over time. [ABSTRACT FROM AUTHOR]

Oral thrush and throat infections can occur in a wide range of patients. Treatments are available; however, resistance to drugs is a major problem for treating oral and throat infections. Three-dimensional printing (3DP) of fast dissolving oral films (FDFs) of linalool oil may provide an alternative solution. Linalool oil FDFs were printed by fused deposition modelling across 1–18 % w/w linalool content range with nozzle diameters of 0.4 or 1 mm at the temperature range of 150°C-185°C. The FDFs were evaluated for physicochemical and mechanical properties. Increasing the printer nozzle diameter to 1 mm allowed reducing the printing temperature from 185°C to 150°C; consequently, more linalool was quantified in the films with improved content uniformity. The higher linalool content in the films increased the film disintegration time and mechanical strength. FDFs containing 10% w/w linalool showed clear antifungal activity against Candida albicans. Raman spectroscopy suggested linalool separation from excipients at higher temperature printing. Viscoelastic measurements indicated that to achieve printing; the elastic modulus of molten filament needed to be higher than the loss modulus at low angular frequencies. In conclusion, increasing the printing nozzle diameter may avoid loss of the active ingredient by reducing the temperature of the 3DP process. [Display omitted] [ABSTRACT FROM AUTHOR]

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion‐filled gel (SPI‐FG) and TFSP emulsion‐filled gel (TFSP‐FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion‐filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP‐FG decreased with the increasing of emulsion content, but those of SPI‐FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP‐FG and SPI‐FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP‐FG, and SPI‐FG showed higher G′ values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP‐FG and SPI‐FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI‐stabilized emulsion behaved as active fillers in SPI‐FG reinforcing the gel matrix; however, the gel matrix of TFSP‐FG still had many void pores when SPI‐stabilized emulsion was involved. In conclusion, compared to SPI‐FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP‐FG. [ABSTRACT FROM AUTHOR]

This study offers a comprehensive review of current developments regarding the utilization of diverse hydrocolloids in formulating fruit fillings across different fruit types, their impact on textural attributes, rheological properties, thermal stability, syneresis, and nutritional advantages of fillings and optimization of its characteristics to align with consumer preferences. The review also focuses on the various factors influencing fruit fillings, including the selection of fruits, processing methodologies, the inherent nature and concentration of hydrocolloids, and their synergistic interactions. In depth, scientific work on the impact of the parameters such as pH, total soluble solids, and sugar content within the fruit fillings was also discussed. Additionally, this article focuses on the utilization of the diverse fruit fillings developed by using hydrocolloids in bakery products including pastry, tartlet, muffins, cookies, and so forth. The review establishes that hydrocolloids offer a spectrum of techno‐functional attributes conducive to strengthening both the structural and thermal stability of fruit fillings, consequently extending their shelf life. It further establishes that incorporating of hydrocolloids facilitates the development of healthier food products by mitigating the necessity of excessive sugar or various other less favorable ingredients. The incorporation of fruit fillings in bakery products significantly increases the value proposition of these baked goods, contributing to their overall enhancement of quality and sensory value. [ABSTRACT FROM AUTHOR]

Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5–25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses were compared with the sensory evaluation, to understand the possibility of using instrumental analysis to evaluate consumer liking for different butters. Butter type, temperature, and their type–temperature interaction exhibited significant differences for all instrumental textural parameters. As expected, higher temperature produced softer butter that was more spreadable, liquid‐like, less adhesive, less cohesive, had lower storage modulus (G′) and lower loss modulus (G″) with the melting of milk fat crystals; however, the rate of change varied for the different butter samples. We have established meltability as the parameter for evaluating butter selection for different applications. The spreadable butter sample exhibited the lowest hardness and G′, and highest spreadability (p <.05) at all temperatures, owing to its low solid fat content and the abundance of low‐melting triglycerides. The cultured butter sample had the highest melting point, owing to compositional differences. The instrumental and sensory texture analyses were highly correlated, indicating the comparative effectiveness of both approaches for studying the effects of different temperatures on butter textural properties. Overall, our findings provide detailed reference to the dairy industry for butter manufacture, considering variation in fatty acid composition, texture analysis, rheology, and sensory analysis, over the range of storage/usage temperatures. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant‐based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea‐based products. They contribute to the structure of the system, providing different textural properties that improve acceptance. [ABSTRACT FROM AUTHOR]