A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)

Yielding behaviour of chemically treated Pseudomonas fluorescens biofilms

The mechanics of biofilms are intrinsically shaped by their physicochemical environment. By understanding the influence of the extracellular matrix composition, pH and elevated levels of cationic species on the biofilm rheology, novel living materials with tuned properties can be formulated. In this study, we examine the role of a chaotropic agent (urea), two divalent cations and distilled deionized water on the nonlinear viscoelasticity of a model biofilm Pseudomonas fluorescens. The structural breakdown of each biofilm is quantified using tools of non-linear rheology. Our findings reveal that urea induced a softening response, and displayed strain overshoots comparable to distilled deionized water, without altering the microstructural packing fraction and macroscale morphology. The absorption of divalent ferrous and calcium cations into the biofilm matrix resulted in stiffening and a reduction in normalized elastic energy dissipation, accompanied by macroscale morphological wrinkling and moderate increases in the packing fraction. Notably, ferrous ions induced a predominance of rate dependent yielding, whereas the calcium ions resulted in equal contribution from both rate and strain dependent yielding and structural breakdown of the biofilms. Together, these results indicate that strain rate increasingly becomes an important factor controlling biofilm fluidity with cation-induced biofilm stiffening. The finding can help inform effective biofilm removal protocols and in development of bio-inks for additive manufacturing of biofilm derived materials.

Effect of particle stiffness and surface properties on the non-linear viscoelasticity of dense microgel suspensions

HYPOTHESIS

Particle surface chemistry and internal softness are two fundamental parameters in governing the mechanical properties of dense colloidal suspensions, dictating structure and flow, therefore of interest from materials fabrication to processing.

EXPERIMENTS

Here, we modulate softness by tuning the crosslinker content of poly(N-isopropylacrylamide) microgels, and we adjust their surface properties by co-polymerization with polyethylene glycol chains, controlling adhesion, friction and fuzziness. We investigate the distinct effects of these parameters on the entire mechanical response from restructuring to complete fluidization of jammed samples at varying packing fractions under large-amplitude oscillatory shear experiments, and we complement rheological data with colloidal-probe atomic force microscopy to unravel variations in the particles' surface properties.

FINDINGS

Our results indicate that surface properties play a fundamental role at smaller packings; decreasing adhesion and friction at contact causes the samples to yield and fluidify in a lower deformation range. Instead, increasing softness or fuzziness has a similar effect at ultra-high densities, making suspensions able to better adapt to the applied shear and reach complete fluidization over a larger deformation range. These findings shed new light on the single-particle parameters governing the mechanical response of dense suspensions subjected to deformation, offering synthetic approaches to design materials with tailored mechanical properties.

Eco-friendly electronic food labels: Development and application of Ion-SSPB double network hydrogel

Although various conductive hydrogels have been developed for sensing, ideal materials for meeting the safety and toughness requirements of food detection are still lacking. This study introduces Ion-SSPB, a conductive hydrogel fabricated from eco-friendly, food-grade materials such as corn starch (CS), sodium alginate (SA), polyvinyl alcohol (PVA) and bentonite (BT). It leverages a green manufacturing approach designed for application in electronic food sensors. The hydrogel is achieved through a double network strategy and salt immersion method, which endows it with tunable mechanical and rheological properties. A key innovation of Ion-SSPB is the incorporation of bentonite, which enhances its performance, including low swelling, freezing resistance, and minimal residual adhesion. The hydrogel with 4% (w/v) BT concentration (Ion-SSPB4%) is an effective medium for detecting impedance changes in mangoes, correlating with their ripening stages. The Ion-SSPB hydrogel represents a significant advancement in the field of electronic food labels, combining environmental sustainability with technical efficacy.

Highly Conductive Ink Based on Self-Aligned Single-Walled Carbon Nanotubes through Inter-Fiber Sliding in Cellulose Fibril Networks

Carbon nanotubes (CNTs), owing to their superior electrical and mechanical properties, are a promising alternative to nonmetallic electrically conducting materials. In practice, cellulose as a low-cost sustainable matrix has been used to prepare the aqueous dispersion of cellulose-CNT (C-CNT) nanocomposites. However, the compatibility with conventional solution-processing and structural rearrangement for improving conductivity has yet to be determined. Herein, a straightforward route to prepare a conductive composite material from single-walled CNTs (SWCNTs) and natural pulp is reported. High-power shaking realizes the self-alignment of individual SWCNTs in a cellulose matrix, resulting from the structural change in molecular orientations owing to countless collisions of zirconia beads in the aqueous mixture. The structural analysis of the dried C-CNT films confirms that the entanglement and dispersion of C-CNT nanowires determine the mechanical and electrical properties. Moreover, the rheological behavior of C-CNT inks explains their coating and printing characteristics. By controlling shaking time, the electrical conductivity of the C-CNT films with only 9 wt.% of SWCNTs from 0.9 to 102.4 S cm-1 are adjusted. the optimized C-CNT ink is highly compatible with the conventional coating and printing processes on diverse substrates, thus finding potential applications in eco-friendly, highly flexible, and stretchable electrodes is also demonstrated.

Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery

Flocculation is a type of aggregation where the surfaces of approaching droplets are still at distances no closer than a few nanometers while still remaining in close proximity. In a high internal-phase oil-in-water (O/W) emulsion, the state of flocculation affects the bulk flow behavior and viscoelasticity, which can consequently control the three-dimensional (3D)-printing process and printing performance. Herein, we present the assembly of O/W Pickering high-internal-phase emulsions (Pickering-HIPEs) as printing inks and demonstrate how depletion flocculation in such Pickering-HIPE inks can be used as a facile colloidal engineering approach to tailor a porous 3D structure suitable for drug delivery. Pickering-HIPEs were prepared using different levels of cellulose nanocrystals (CNCs), co-stabilized using "raw" submicrometer-sized sustainable particles from a biomass-processing byproduct. In the presence of this sustainable particle, the higher CNC contents facilitated particle-induced depletion flocculation, which led to the formation of a mechanically robust gel-like ink system. Nonetheless, the presence of adsorbed particles on the surface of droplets ensured their stability against coalescence, even in such a highly aggregated system. The gel structures resulting from the depletion phenomenon enabled the creation of high-performance printed objects with tunable porosity, which can be precisely controlled at two distinct levels: first, by introducing voids within the internal structure of filaments, and second, by generating cavities (pore structures) through the elimination of the water phase. In addition to printing efficacy, the HIPEs could be applied for curcumin delivery, and in vitro release kinetics demonstrated that the porous 3D scaffolds engineered for the first time using depletion-flocculated HIPE inks played an important role in 3D scaffold disintegration and curcumin release. Thus, this study offers a unique colloidal engineering approach of using depletion flocculation to template 3D printing of sustainable inks to generate next-generation porous scaffolds for personalized drug deliveries.

Structure-property relations in rheology of cellulose nanofibrils-based hydrogels

Hydrogels prepared from self-assembled cellulose nanofibrils (CNFs) are widely used in biomedicine, electronics and environmental technology. Their ability to serve as inks for extrusion-based 3D printing is conventionally evaluated by means of rheological tests. A model is developed that describes the response of CNF gels in small- and large-amplitude oscillatory tests in a unified manner. The model involves a reasonably small number of material parameters, ensures good agreement between results of simulation and observations in oscillatory tests and correctly predicts the stress-strain Lissajous curves, experimental data in hysteresis loop tests, and measurements of the steady-state viscosity. The model is applied to analyze how composition and preparation conditions for CNF gels affect transition from shear thinning to weak strain overshoot in large-amplitude shear oscillatory tests. Based on the model, simple relations are derived for the fractal dimension of CNF clusters and the storage modulus of gels prepared in aqueous solutions of multivalent salts. The validity of these equations is confirmed by comparison of their predictions with observations in independent tests.

Green, tough, and heat-resistant: A GDL-induced strategy for starch-alginate hydrogels

Hydrogels fabricated by non-covalent interaction garnered significant attention for their eco-friendly and robust mechanical attributes, and are often used in food, medicine and other fields. Although starch-alginate hydrogels exhibit high adhesion and are environmentally sustainable, their applications are limited due to their low elasticity and hardness. Addressing this challenge, we introduce a solvent-induced strategy using glucolactone (GDL) to fabricate hydrogels with enhanced strength and thermal resilience. Utilizing corn starch with varying amylose contents, sodium alginate and calcium carbonate to prepare a double network structure. This GDL-induced hydrogel outperforms most previous starch-based hydrogels in mechanical robustness and thermal stability. Typical starch-alginate hydrogel had a homogeneous network structure and exhibited a high tensile stress of 407.57 KPa, and a high enthalpy value of 1857.67 J/g. This investigation furnishes a facile yet effective method for the synthesis of hydrogels with superior mechanical and thermal properties, thereby broadening the design landscape for starch-based hydrogels.

(Non)linear Interfacial Rheology of Tween, Brij and Span Stabilized Oil-Water Interfaces: Impact of the Molecular Structure of the Surfactant on the Interfacial Layer Stability

During emulsification and further processing (e.g., pasteurizing), the oil-water interface is mechanically and thermally stressed, which can lead to oil droplet aggregation and coalescence, depending on the interfacial properties. Currently, there is a lack of insights into the impact of the molecular structure (headgroup and FA chain) of low molecular weight emulsifiers (LME) on the resulting interfacial properties. Additionally, the crystallization/melting of the oil/the emulsifier is often neglected within interfacial rheological experiments. Within this study, the stability of interfaces formed by Tween, Span or Brij was determined as a function of their molecular structure, taking crystallization effects of the LME into account. The headgroup was kept constant while varying the FA, or vice versa. The interfacial film properties (viscoelasticity) were investigated at different temperatures using dilatational and interfacial shear rheology. Both the headgroup and the FA chain impacted the interfacial properties. For the same FA composition, a rather small hydrophobic headgroup resulted in a higher packed interface. The interfacial elasticity increased with increased FA chain length (C12 to C18). This seemed to be particularly the case when the emulsifier crystallized on the interface among cooling. In the case of a densely packed interface, network formation due to chain crystallization of the LME's FA chains occurs during the cooling step. The resulting interface shows predominantly elastic behavior.

Viscoelastic Reversibility of Carrageenan Hydrogels under Large Amplitude Oscillatory Shear: Hybrid Carrageenans versus Blends

The viscoelastic response of carrageenan hydrogels to large amplitude oscillatory shear (LAOS) has not received much attention in the literature in spite of its relevance in industrial application. A set of hybrid carrageenans with differing chemical compositions are gelled in the presence of KCl or NaCl, and their nonlinear viscoelastic responses are systematically compared with mixtures of kappa- and iota-carrageenans of equivalent kappa-carrageenan contents. Two categories of LAOS response are identified: strain softening and strain hardening gels. Strain softening gels show LAOS non-reversibility: when entering the nonlinear viscoelastic regime, the shear storage modulus G' decreases with increasing strain, and never recovers its linear value G0 after successive LAOS sweeps. In contrast to this, strain hardening carrageenan gels show a certain amount of LAOS reversibility: when entering the nonlinear regime, G' increases with strain and shows a maximum at strain γH. For strains applied below γH, G0 shows good reversibility and the strain hardening behavior is maintained. For strains larger than γH, G0 decreases significantly indicating an irreversible structural change in the elastic network. Strain hardening and elastic recovery after LAOS prevail for hybrid carrageenan and iota-carrageenan gels, but are only achieved when blends are gelled in NaCl, suggesting a phase separated structure with a certain degree of co-aggregated interface for mixed gels.

3D printing of Pickering emulsions, Pickering foams and capillary suspensions - A review of stabilization, rheology and applications

Pickering emulsions and foams as well as capillary suspensions are becoming increasingly more popular as inks for 3D printing. However, a lack of understanding of the bulk rheological properties needed for their application in 3D printing is potentially stifling growth in the area, hence the timeliness of this review. Herein, we review the stability and bulk rheology of these materials as well as the applications of their 3D-printed products. By highlighting how the bulk rheology is tuned, and specifically the inks storage modulus, yield stress and critical balance between the two, we present a rheological performance map showing regions where good prints and slumps are observed thus providing clear guidance for future ink formulations. To further advance this field, we also suggest standard experimental protocols for characterizing the bulk rheology of the three types of ink: capillary suspension, Pickering emulsion and Pickering foam for 3D printing by direct ink writing.

Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations

Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.

Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties

Tiger nut (TN) is a valuable nutrient and gluten-free tuber. To achieve high-quality TN flour as functional ingredients in food, it is essential to develop effective drying technologies for TN. Five drying methods including natural drying (Control), hot-air drying (HD), radio frequency single drying (RFSD), RF assisted hot-air drying (RFHD), and RF- vacuum drying (RFVD) were selected and compared to determine their effects on physiochemical, structural, and rheological properties of TN flour. Results showed that RF drying (RFD) significantly improved the hydration, oil-absorbing, and antioxidant activity capacity, especially for RFVD. RFHD exhibited greater color (BI = 13.80 ± 0.05 and C = 10.26 ± 0.05) and reducing sugar content (253.50 ± 2.27 mg d.b.) than RFSD and RFVD. The gelatinization temperature, enthalpy value, and particle size (57.30-269.33 μm) of TN flour were reduced. The structural property results indicated that RFD reduced the relative crystallinity and short-range ordering of the flour, altered protein secondary structure, and caused the damaged microstructure in comparison with Control and HD groups. All sample gels exhibited a weak strain overshoot behavior (type III) under large amplitude oscillations, and RFD resulted in a reduced viscoelastic behavior. RFD could be an effective method to produce functional TN flour.

Effects of Kinematic Hardening of Mucus Polymers in an Airway Closure Model

The formation of a liquid plug inside a human airway, known as airway closure, is computationally studied by considering the elastoviscoplastic (EVP) properties of the pulmonary mucus covering the airway walls for a range of liquid film thicknesses and Laplace numbers. The airway is modeled as a rigid tube lined with a single layer of an EVP liquid. The Saramito-Herschel-Bulkley (Saramito-HB) model is coupled with an Isotropic Kinematic Hardening model (Saramito-HB-IKH) to allow energy dissipation at low strain rates. The rheological model is fitted to the experimental data under healthy and cystic fibrosis (CF) conditions. Yielded/unyielded regions and stresses on the airway wall are examined throughout the closure process. Yielding is found to begin near the closure in the Saramito-HB model, whereas it occurs noticeably earlier in the Saramito-HB-IKH model. The kinematic hardening is seen to have a notable effect on the closure time, especially for the CF case, with the effect being more pronounced at low Laplace numbers and initial film thicknesses. Finally, standalone effects of rheological properties on wall stresses are examined considering their physiological values as baseline.

Dairy versus non-dairy cheese texture: Sensory and instrumental contrasts

With growing consumer demand for plant-based products that mimic the eating experience of animal-based products, there is a need for improvement in instrumental measurements of sensory texture. This study aimed to characterize textural differences between dairy and non-dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate sensory texture better than Texture profile analysis. Commercial dairy and non-dairy cheddar, mozzarella, and cream cheese were selected to provide a wide range of textures. Sensory evaluation used the check-all-that-apply methodology with 73 consumers. Texture profile analysis force-distance data were analyzed empirically, and also converted to stress and strain (see https://shiny.csiro.au/texture_dash). The major textural differences between dairy and non-dairy cheddar were related to structural cohesion, according to both instrumental measures (dairy cheddar had 1.5-fold higher failure stress and 2.2-fold higher failure strain) and sensory measurements (dairy cheddar was more chewy and less crumbly). In contrast, cream cheeses showed similar textural properties using sensory testing but significant instrumental differences (non-dairy cream cheese had 5.7-fold higher modulus of deformability, 4.7-fold higher failure stress). For mozzarella, there were large differences in both sensory attributes (chewy, crumbly, jelly-like, stretchy) and instrumental parameters (13.6-fold difference in modulus, 2.7-fold difference in failure stress). LAOS rheometry gave insights into the mechanisms by which samples absorbed or dissipated mechanical energy at nonlinear strains. The LAOS parameterG 3 ' / G 1 ' $$ {G}_3^{\prime }/{G}_1^{\prime } $$ correlated well with sensory attributes creamy, fatty/oily, and moist, indicating the potential of this technique to measure structural phenomena linked to sensory attributes that resonate with consumers.

Porphyrin Photosensitizers into Polysaccharide-Based Biopolymer Hydrogels for Topical Photodynamic Therapy: Physicochemical and Pharmacotechnical Assessments

Photodynamic therapy (PDT) is an emerging treatment modality that utilizes light-sensitive compounds, known as photosensitizers, to produce reactive oxygen species (ROS) that can selectively destroy malignant or diseased tissues upon light activation. This study investigates the incorporation of two porphyrin structures, 5-(4-hydroxy-3-methoxyphenyl)-10,15,20-tris-(4-acetoxy-3-methoxyphenyl) porphyrin (P2.2.) and 5,10,15,20-tetrakis-(4-acetoxy-3-methoxyphenyl) porphyrin (P2.1.), into hydroxypropyl cellulose (HPC) hydrogels for potential use in topical photodynamic therapy (PDT). The structural and compositional properties of the resulting hydrogels were characterized using advanced techniques such as Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), atomic force microscopy (AFM), UV-Visible (UV-Vis) spectroscopy, and fluorescence spectroscopy. FTIR spectra revealed a slight shift of the main characteristic absorption bands corresponding to the porphyrins and their interactions with the HPC matrix, indicating successful incorporation and potential hydrogen bonding. XRD patterns revealed the presence of crystalline domains within the HPC matrix, indicating partial crystallization of the porphyrins dispersed within the amorphous polymer structure. TGA results indicated enhanced thermal stability of the HPC-porphyrin gels compared to 10% HPC gel, with additional weight loss stages corresponding to the thermal degradation of the porphyrins. Rheological analysis showed that the gels exhibited pseudoplastic behavior and thixotropic properties, with minimal impact on the flow properties of HPC by P2.1., but notable changes in viscosity and shear stress with P2.2. incorporation, indicating structural modifications. AFM imaging revealed a homogeneous distribution of porphyrins, and UV-Vis and fluorescence spectroscopy confirmed the retention of their photophysical properties. Pharmacotechnical evaluations showed that the hydrogels possessed suitable mechanical properties, optimal pH, high swelling ratios, and excellent spreadability, making them ideal for topical application. These findings suggest that the porphyrin-incorporated HPC hydrogels have significant potential as effective therapeutic agents for topical applications.

Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein

This research aims to investigate the mechanism of the effect of intrinsic and non-intrinsic protein content on the stability of oil bodies (OBs) emulsion gels. We employed small amplitude oscillation shear (SAOS) and large amplitude oscillation shear (LAOS) to measure the linear and nonlinear rheological properties of the OBs emulsion gels. The SAOS test indicated that an increase in non-intrinsic protein content weakened the interaction between OBs, decreasing their storage modulus (G'). The LAOS test demonstrated that the increase in non-intrinsic protein content affected the structural recombination and destruction behavior of OBs emulsion gels under large strains. Overall, the content of non-intrinsic protein during the extraction process is a crucial factor affecting the stability of OBs emulsion gels. These findings provide insights into the potential strategies for improving oil extraction efficiency and offer a foundation for further investigation into the functional properties of OBs.

Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimi

BACKGROUND

Future applications of high-internal-phase emulsions (HIPEs) are highly regarded, but poor freeze-thaw stability limits their utilization in frozen products. This study aimed to characterize the structure of chickpea protein microgel particles (HCPI) induced by NaCl and to assess its impact on the freeze-thaw stability of HIPEs.

RESULTS

The results showed that NaCl induction (0-400 mmol L-1) increased the surface hydrophobicity (175.9-278.9) and interfacial adsorbed protein content (84.9%-91.3%) of HCPI. HIPEs prepared with HCPI induced by high concentration of NaCl exhibited superior flocculation index and centrifugal stability, and their freeze-thaw stability was better than that of natural chickpea protein. The increase in NaCl concentration reduced the droplet aggregation and coalescence index of the freeze-thaw emulsions, diminishing the precipitation of oil from the emulsion. Linear and nonlinear rheology showed that the strengthened gel structure (higher G' values) restricted water flow and counteracted the damage to the interfacial film by ice crystals at 100-400 mmol L-1 NaCl, thus improving the viscoelasticity of the freeze-thaw emulsions. Finally, the thawing loss of surimi gel with HCPI-200 HIPE was reduced by 2.04% compared to directly adding oil.

CONCLUSION

This study provided a promising strategy to improve the freeze-thaw stability of HIPEs and reduce the thawing loss of frozen products. © 2024 Society of Chemical Industry.

Nonlinear susceptibilities and higher-order responses related to physical aging: Wiener-Volterra approach and extended Tool-Narayanaswamy-Moynihan models

Large-amplitude thermal excursions imposed on deeply supercooled liquids modulate the nonlinear time evolution of their structural rearrangements. The consequent aftereffects are treated within a Wiener-Volterra expansion in laboratory time that allows one to calculate the associated physical-aging and thermal response functions. These responses and the corresponding higher-harmonic susceptibilities are illustrated using calculations based on the Tool-Narayanaswamy-Moynihan (TNM) model. The conversion from laboratory to material time is thoroughly discussed. Similarities and differences to field-induced higher-harmonic susceptibilities are illustrated using Lissajous and Cole-Cole plots and discussed in terms of aging nonlinearity parameters. For the Lissajous plots, banana-type shapes emerge, while the Cole-Cole plots display cardioidic and other visually appealing patterns. For application beyond the regime in which conventional single-parameter aging concepts work, the Wiener-Volterra material-time-series is introduced as the central tool. Calculations and analyses within this general framework in conjunction with suitable choices of higher-order memory kernels and employing correspondingly extended TNM models yield at least qualitative agreement with recent large-perturbation physical aging experiments. Implications for differential scanning calorimetry and related methods are discussed. The introduced concepts and analyses provide a solid foundation for a generalized description of nonlinear thermal out-of-equilibrium dynamics of glass forming materials, differing from the nonlinear responses known from rheology and dielectric spectroscopy.

Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix

The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.

Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics

This study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan (κ-C, ι-C, and λ-C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan. Compared with ι-C and λ-C, the conformations of κ-C more facilitated the development of the binary hydrogel network structure. The ability of the LRS/carrageenan binary hydrogel to immobilize water was mainly related to the effect of different types of carrageenan on starch molecular ordering. LRS-based hydrogels were recognized as level 4 in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Nevertheless, the incorporation of carrageenan significantly reduced the ability of the LRS hydrogel to resist stress under large deformations, which might be favorable to oral processing and swallowing. This research provides preliminary evidence for relevant industries to use carrageenan to adjust LRS hydrogel properties and improve the quality of starch-based foods for dysphagia management.

Fibrin Hydrogels Reinforced by Reactive Microgels for Stimulus-Triggered Drug Administration

Tissue engineering is a steadily growing field of research due to its wide-ranging applicability in the field of regenerative medicine. Application-dependent mechanical properties of a scaffold material as well as its biocompatibility and tailored functionality represent particular challenges. Here the properties of fibrin-based hydrogels reinforced by functional cytocompatible poly(N-vinylcaprolactam)-based (PVCL) microgels are studied and evaluated. The employment of temperature-responsive microgels decorated by epoxy groups for covalent binding to the fibrin is studied as a function of cross-linking degree within the microgels, microgel concentration, as well as temperature. Rheology reveals a strong correlation between the mechanical properties of the reinforced fibrin-based hydrogels and the microgel rigidity and concentration. The incorporated microgels serve as cross-links, which enable temperature-responsive behavior of the hydrogels, and slow down the hydrogel degradation. Microgels can be additionally used as carriers for active drugs, as demonstrated for dexamethasone. The microgels' temperature-responsiveness allows for triggered release of payload, which is monitored using a bioassay. The cytocompatibility of the microgel-reinforced fibrin-based hydrogels is demonstrated by LIVE/DEAD staining experiments using human mesenchymal stem cells. The microgel-reinforced hydrogels are a promising material for tissue engineering, owing to their superior mechanical performance and stability, possibility of drug release, and retained biocompatibility.

Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses

The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated in the linear and non-linear viscoelastic regime. The results show the gels were mainly composed of aggregated and deformed swollen granules. Significance of granule size and its distribution, deformability of granules, and the molecular characteristics of amylopectin (AP) on storage modulus of those gels was demonstrated. A low degree of deformability of granules, typical for small granules with a broad size distribution and small molecular size of AP with short external chains, resulted in rigid and brittle gels. Highly deformed granules and high AP leachates, however, yielded soft gels. It was found that the transition of elastic to plastic behavior in the non-linear regime (LAOS) was gradual when AP had long external chains, but an abrupt transition was observed with the gel with short exterior chains of AP. Differences in rheological properties of cohesive waxy starch gels appear to be mainly impacted by the varying degrees of granule deformability and rigidity, which is further attributed to a combination of factors, including granule size, particle size distribution, molecular size, the external chain length of amylopectin (AP), and lipid content. The significance of this study is that it will assist the food industry in selecting suitable waxy rice starches to gain desired textural properties of end products.

High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications

The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.

Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide -wheat starch gel

Polysaccharides are used in starch-based product formulations to enhance the final quality of food products. This study examined the interaction mechanisms in Ficus pumila polysaccharide (FPP) and wheat starch (WS) gel systems with varying FPP concentrations using linear and nonlinear rheological analysis. Physicochemical structural analyses showed non-covalent FPP-WS interactions, strengthening hydrogen bonding between molecules and promoting water binding and ordered structure generation during WS gel aging. Small amplitude oscillatory shear analyses revealed that elevated FPP concentrations led to increased storage modulus (G'), loss modulus (G"), critical strains (From 29.02 % to 53.32 %) and yield stresses (From 0.94 Pa to 30.97 Pa) in the WS gel system, along with improved resistance to deformation and short-term regeneration. In the nonlinear viscoelastic region, FPP-WS gels shifted from elastic to viscous behavior. Higher FPP concentrations displayed increased energy dissipation, strain hardening (S>0, e3/e1 > 0) and shear thinning (T<0, v3/v1<0). FPP contributes more nonlinearity in the dynamic flow field as showed by the high harmonic ratio, with a larger I3/I1 values overall. This study highlights FPP's potential in starch gel food processing, and offers a theoretical basis for understanding hydrocolloid-starch interactions.

External factors affecting the linear and nonlinear rheological behavior of oleogel-based emulsions

This study reported oleogel-based emulsions (OGEs, W/O) stabilized by carnauba wax. The effects of different external factors (heating temperature, crystallization temperature, and shear application during crystallization) on the microstructure and linear/nonlinear rheological properties of OGEs were investigated. Microstructural observation suggested that the OGEs had a uniform droplet distribution, and the carnauba wax crystals trapped oil in the continuous phase. The gelatinized oil phase allowed the OGEs to have a solid appearance and typical yielding behavior. The small amplitude oscillation shear analysis showed that lower heating temperature, higher crystallization temperature, and suitable shear application resulted in a stronger, more stable, and tighter packed network structure and better resistance to deformation of the OGEs. For nonlinear behavior, the elastic dominant behavior of OGEs transformed into viscous dominant behavior at large strain amplitudes, accompanied by more energy dissipation, strain stiffening, and a transition from shear thickening to shear thinning.

A Spontaneous In Situ Thiol-Ene Crosslinking Hydrogel with Thermo-Responsive Mechanical Properties

The thermo-responsive behavior of Poly(N-isopropylacrylamide) makes it an ideal candidate to easily embed cells and allows the polymer mixture to be injected. However, P(NiPAAm) hydrogels possess minor mechanical properties. To increase the mechanical properties, a covalent bond is introduced into the P(NIPAAm) network through a biocompatible thiol-ene click-reaction by mixing two polymer solutions. Co-polymers with variable thiol or acrylate groups to thermo-responsive co-monomer ratios, ranging from 1% to 10%, were synthesized. Precise control of the crosslink density allowed customization of the hydrogel's mechanical properties to match different tissue stiffness levels. Increasing the temperature of the hydrogel above its transition temperature of 31 °C induced the formation of additional physical interactions. These additional interactions both further increased the stiffness of the material and impacted its relaxation behavior. The developed optimized hydrogels reach stiffnesses more than ten times higher compared to the state of the art using similar polymers. Furthermore, when adding cells to the precursor polymer solutions, homogeneous thermo-responsive hydrogels with good cell viability were created upon mixing. In future work, the influence of the mechanical micro-environment on the cell's behavior can be studied in vitro in a continuous manner by changing the incubation temperature.

Development and characterization of magnetic hydrogels loaded with greenly synthesized iron-oxide nanoparticles conjugated with cisplatin

A novel approach was devised to address the challenges in delivering cisplatin (CIS) for lung cancer treatment. This involved the development of a non-invasive hydrogel delivery system, aiming to minimize side effects associated with its administration. Using carbopol 971 (CP) and chitosan (CH) at varying ratios, the hydrogels were prepared and loaded with eco-friendly iron oxide nanoparticles (IONPs) conjugated to CIS. The physical properties, yield, drug loading, and cytotoxicity against lung cancer cell lines (A549) were assessed, along with hydrogel rheological properties and in vitro drug diffusion. Hydrogel A1 that composed of 1:1 of CP:CH hydrogel loaded with 100 mg IONPs and 250 µg CIS demonstrated distinctive properties that indicate its suitability for potential delivery. The loaded greenly synthesized IONPs@CIS exhibited a particle size of 23.0 nm, polydispersity index of 0.47, yield of 71.6%, with 88.28% drug loading. They displayed significant cytotoxicity (61.7%) against lung cancer cell lines (A549), surpassing free CIS cytotoxicity (28.1%). Moreover, they demonstrated shear-thinning behaviour, viscoelastic properties, and Fickian drug release profile over 24 h (flux 2.34 µg/cm2/h, and permeability 0.31 cm/h).

Perspectives on the yogurt rheology

The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.

Competition among physical, chemical, and hybrid gelation mechanisms in biopolymers

Depending on how they form their linkages, biopolymer gelatin gels are commonly classified as physical, chemical, or hybrid; in gelatin hybrid gels, the physical and chemical crosslinking mechanisms occur simultaneously. The viscoelastic behavior of gels following different gelation processes was determined around the gel point. Their gel fractal dimensions were obtained using the BST-scaling model from large amplitude oscillatory shear results. The fractal dimension of hybrid gels is between 1.46 and 1.60, depending on the dominant crosslinking process. The main features of the Lissajous-Bowditch curves were determined for maturated gels that follow different gelation processes, and it is possible to observe the dominant gelation mechanism. The gelation kinetics process is followed by measuring the mean squared displacement (MSD) of microspheres embedded in gelatin solutions using diffusion wave spectroscopy, which in turn allows evaluating G'(ω) and G''(ω), the persistence length, and the mesh size as a function of time throughout the gelation process. The MSD, as a function of elapsed time from the start of the gelation process, follows a behavior that depends on the gelation processes. As time elapses after gelation starts, the persistence length of the unstructured, non-bonded flexible polymer sections decreases due to the formation of bonds. In the hybrid case, it is not a mixture of both processes; they are not independent when occurring simultaneously. The time evolution of the gel network's mesh size roughly follows an exponential decay.

The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties

Current plant-based foods use plant proteins as a key structuring and texturing ingredient. The use of water for extraction can replace conventional protein extraction methods. Water extraction of protein is environmentally friendly and could prevent the loss of protein functionality due to extreme pH changes. This study demonstrates an aqueous extraction method, coupled with ultrasound as pre-treatment, to obtain buckwheat protein (BWPE) and assess its gelling property and composited gel with kappa-carrageenan (k-carr). Textural and rheological analyses showed that the hardness and storage modulus of the composited gel containing 1 % w/w BWPE and 1 % w/w k-carr was 4.2-fold and 100-fold, respectively, higher than k-carr gel at 1 % w/w. Light microscopy showed a mixed bi-continuous gel system, with k-carr reinforcing the protein gel network. Besides volume exclusion effects, chemical bond and FTIR analyses revealed that adding k-carr to BWPE altered the protein's secondary structure and mediated protein denaturation during heating. This results in greater β-sheet content, which creates a more organised gel structure. These results demonstrated that ultrasound-assisted water-extracted BWPE, together with varying concentrations of k-carr, can be used to develop composited gels of tailorable textural and rheological properties to suit different food applications.

Powdered Cross-Linked Gelatin Methacryloyl as an Injectable Hydrogel for Adipose Tissue Engineering

The tissue engineering field is currently advancing towards minimally invasive procedures to reconstruct soft tissue defects. In this regard, injectable hydrogels are viewed as excellent scaffold candidates to support and promote the growth of encapsulated cells. Cross-linked gelatin methacryloyl (GelMA) gels have received substantial attention due to their extracellular matrix-mimicking properties. In particular, GelMA microgels were recently identified as interesting scaffold materials since the pores in between the microgel particles allow good cell movement and nutrient diffusion. The current work reports on a novel microgel preparation procedure in which a bulk GelMA hydrogel is ground into powder particles. These particles can be easily transformed into a microgel by swelling them in a suitable solvent. The rheological properties of the microgel are independent of the particle size and remain stable at body temperature, with only a minor reversible reduction in elastic modulus correlated to the unfolding of physical cross-links at elevated temperatures. Salts reduce the elastic modulus of the microgel network due to a deswelling of the particles, in addition to triple helix denaturation. The microgels are suited for clinical use, as proven by their excellent cytocompatibility. The latter is confirmed by the superior proliferation of encapsulated adipose tissue-derived stem cells in the microgel compared to the bulk hydrogel. Moreover, microgels made from the smallest particles are easily injected through a 20G needle, allowing a minimally invasive delivery. Hence, the current work reveals that powdered cross-linked GelMA is an excellent candidate to serve as an injectable hydrogel for adipose tissue engineering.

Yield stress analysis of cellulose nanocrystals (CNCs) in hyaluronic acid suspensions

Due to their biodegradability features, cellulose nanocrystals (CNCs) and hyaluronic acid (HA) have been simultaneously used in the matrix of hydrogels for biomedical applications, such as corneal transplantation, and skin regeneration. Although rheology of these hydrogels may provide useful information for their applications, little to no attention has been paid to rheological characterization. In this study, we analyzed the rheology of HA-CNC suspensions and more specifically their yielding behavior. Through different rheological experiments, known as stress ramp, shear rate ramp and amplitude sweep; it was observed that HA-CNC gels possessed two yield points. Reproducible magnitudes of yield stress were obtained by optimizing the experimental conditions. The rheo-optics characterizations confirmed that the first and second yield points could be attributed to the bond and cage breakage phenomena. Studying the effect of concentration, the second yield stress increased linearly by CNC concentration, whereas the first yield point manifested a power-law dependence on concentration (exponent of 0.5). This power-law relationship was further justified by the evolution of average distance between the CNC individual particles (d), calculated through SAXS analysis.

A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. This work aimed to develop a 4D-printed smart hierarchical macroporous structure through 3D printing of Pickering-type high internal phase emulsions (Pickering-HIPEs). The key was the utilization of surface-active (hydroxybutylated) starch nanomaterials, including starch nanocrystals (SNCs) (from waxy maize starch through acid hydrolysis) or starch nanoparticles (SNPs) (obtained through an ultrasound treatment). An innovative procedure to fabricate the functionalized starch nanomaterials was accomplished by grafting 1,2-butene oxide using a cold plasma technique to enhance their surface hydrophobicity, improving their aggregation, and thus attaining a colloidally stabilized Pickering-HIPEs with a low concentration of each surface-active starch nanomaterial. A flocculation of droplets in Pickering-HIPEs was developed after the addition of modified SNCs or SNPs, leading to the formation of a gel-like structure. The 3D printing of these Pickering-HIPEs developed a highly interconnected large pore structure, possessing a self-assembly property with thermoresponsive behavior. As a potential drug delivery system, this thermoresponsive macroporous 3D structure offered a lower critical solution temperature (LCST)-type phase transition at body temperature, which can be used in the field of smart releasing of bioactive compounds.

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

This work aimed to understand the role of lupin protein or mixed lupin-whey protein stabilized oil droplets on the texture and microstructure of a heat-induced whey protein gel. Protein-stabilized emulsions were compared to surfactant-stabilized emulsions to investigate the potential of their interfacial interactions to impart unique structures in the filled gels. The structure development was followed in situ using rheology and the final heat-induced gels were characterized by small and large amplitude oscillatory rheology and confocal microscopy. The development of the gel modulus as well as the final gel properties were linked to the type of interactions between the whey protein matrix and the protein adsorbed at the oil interface. The final gels were selectively dissolved in various buffers, and the results showed that replacing interfacial whey protein with lupin protein resulted in a reduced amount of disulfide bridges, explaining the softer gel in the lupin containing gels compared to those with whey protein. Non-covalent interactions were the main forces involved in the formation of actively filled droplets in the gel network. This work demonstrated that by modulating the interfacial composition of the oil droplets, differing gel structures could be achieved due to differences in the protein-protein interactions between the continuous and the interfacial phase. There is therefore potential for the development of innovative products using lupin-whey protein mixtures, by careful control of the processing steps and the matrix composition.

Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution

Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.

Oscillatory rheometry for elucidating the influence of non-network biopolymer aggregation on pectin-gelatin composite gels

Gel networks formed from biopolymers have intrigued rheological interest, especially in the food industry. Despite ubiquitous non-network biopolymer aggregation in real gel food systems, its fundamental rheological implications remain less understood. This study addresses this by preparing pectin-gelatin composite gels with dispersed or aggregated biopolymers and comparatively analyzing viscoelastic responses using rheometry. Subtle discrepancies in non-network biopolymer states were revealed through oscillatory shearing at different frequencies and amplitudes. Biopolymer aggregation in the network notably influenced loss tangent frequency dependency, particularly at high frequencies, elevating I3/I1 values and sensitizing the yield point. Non-network biopolymers weakened Payne effects and gel non-linearity. A combination of strain stiffening and shear thinning nonlinear responses characterized prepared gel systems. Aggregation of pectin and gelatin enhanced shear thinning, while strain stiffening was notable in highly aggregated pectin cases. This study enhances understanding of the link between non-network structural complexity and viscoelastic properties in oscillatory rheometry of food gels.

Decoupling rheology from particle concentration by charge modulation: Aqueous graphene-clay dispersions

HYPOTHESIS

Aqueous graphene dispersions are usually obtainable by treating the surface of graphene chemically or physically. In these dispersions, the rheological properties (e.g., viscosity) are governed by a direct coupling to the graphene concentration, which limits their applicability. An alternative approach for dispersing graphene is trapping them in a viscoelastic-network formed by a co-dispersed charged fibrous-clay, Sepiolite. Contrary to surface treatment, the rheological properties of these dispersions are set by the clay particles. The rheology of charged-colloidal dispersions is governed by various parameters, including interparticle interactions. Hence, the rheology of the dispersion could be modulated by changing the clay surface charge without compromising the dispersed graphene concentration.

EXPERIMENTAL

The surface charge of Sepiolite was modulated either by charge-screening (by NaCl added to the solution) or by surface-charging (by attachment of highly charged ions, e.g., HexaMetaPhosphate, HMP-) and the effect on rheology and graphene concentration was assessed. In particular, loading the dispersion with HMP- yielded low viscosity, storage, and loss moduli (two orders of magnitude lower than the corresponding HMP--free dispersion) while the graphene concentration was maintained. We demonstrate that by this charge-modulation approach, reaching the rheological requirements of different applications without compromising on graphene concentration is plausible.

Rheology of cellulose nanocrystal and nanofibril suspensions

Nanocellulose is a sustainable nanomaterial and a versatile green platform that has attracted increasing attention. Although the wide applications of its aqueous suspensions are closely related to rheology, comprehensive studies of their rheological behavior, especially the yielding behavior, are still limited. Herein, to investigate the relationship between structure and rheological properties, the viscoelasticity, thixotropy and yielding behavior of two commonly used nanocelluloses, rod-shaped cellulose nanocrystals (CNCs) and filamentous cellulose nanofibrils (CNFs), were systematically investigated. The viscosity, viscoelasticity and thixotropic behavior of the suspensions were analyzed by steady-state shear, frequency sweep, creep-recovery, hysteresis loop, and three-interval thixotropic recovery tests. The yielding behaviors were evaluated through creep, steady-state shear, step shear rate, stress ramps, amplitude sweep, and large amplitude oscillatory shear tests. The rheological properties of the two typical suspensions showed a strong dependence on concentration and time. However, compared to CNC suspensions, CNF suspensions exhibited stronger thixotropy and higher yield stress due to the higher aspect ratio of CNF and the stronger structural skeleton of the suspensions as supported by Simha's equation and micromorphology analysis. This work provides a theoretical rheology basis for the practical applications of nanocellulose suspensions in various fields.

Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing

HYPOTHESIS

High internal phase emulsions (HIPEs) have great potentials in the food industry to control fat consumption. Textural perception of HIPEs during oral processing is strongly influenced by saliva, which has not been systematically investigated. Therefore, we investigated the roles of saliva in the rheological and tribological properties of HIPEs during oral processing.

EXPERIMENTS

HIPEs (O/W) stabilized by oleogel and a protein were fabricated. Small (SAOS) and large (LAOS) amplitude oscillatory shearing measurements and tribological tests were performed, in combination with structural characterization of the emulsions.

FINDINGS

Particle size and CLSM observation indicated that saliva induced coalescence of droplets by weakening the interface and more EC resulted in faster clustering. SAOS tests revealed that emulsions mixed with saliva had weaker structural strength and lower resistance to deformation. Particularly in large deformation, the HIPEs mixed with saliva presented an acceleration in the droplet-droplet structure breakdown, which led to the pronounced strain-thinning behavior and energy dissipation. Tribological curves further revealed that the corporation of saliva contributed to the release of oil to reduce friction coefficient.

Advances of polymer microspheres and its applications for enhanced oil recovery

After long-term water injection, mature reservoirs are encountered with the adverse consequences of the treatment, including erosion, rock formation destruction and drastic decline in oil recovery rate for the past years. Today, the inexpensive and highly efficient polymer microspheres can be considered as a solution to the current issue with excess water production. Studies on practical utilization of polymer microspheres to plug high-permeability zones in heterogeneous reservoirs gained immense popularity in oil production lately. This review aims to give classification to polymer microspheres, including fluorescent polymer microspheres, low elastic polymer microspheres, viscoelastic polymer microspheres and nano-composite polymer microspheres and discuss the specific structural and behavioral traits of each polymer microsphere. Differences in preparation methods, comparisons of performance evaluation and oil recovery rate assessment were also studied. The current complications with functional application of polymer microspheres and its further improvements were considered. This review will provide assistance to the researchers with further advancements of the polymer microspheres, by effectively increasing the oil recovery levels in heterogeneous reservoirs, which will also meet the economical and ecological requirements of the oilfields.

Carboxymethyl chitosan/polyvinyl alcohol double network hydrogels prepared by freeze-thawing and calcium chloride cross-linking for efficient dye adsorption

The discharge of dye wastewater resulting from rapid industrial development has become a serious environmental concern. Therefore, there is a pressing need to develop efficient methods and technologies for the removal of dye pollutants. This study introduced a double network hydrogel, with varying carboxymethyl chitosan (CMCS) contents and polyvinyl alcohol (PVA), employing a combination of freeze- thawing and calcium chloride cross-linking. The investigation focused on the rheological properties of the hydrogels and their removal ability of acidic blue 93 (AB). The results showed that the strength and viscoelastic modulus of composite hydrogels were positively correlated with the CMCS content, and all composite hydrogels exhibited the typical weak strain overshoot behavior. The pore size of the gel initially decreased and then increased, with the densest pores observed at 4 wt% CMCS, showing the optimal removal ability for AB. The adsorption process followed pseudo second-order kinetic model, dominated by external diffusion, and exhibited inhomogeneous multilayer adsorption. This study unveils the potential of CMCS/PVA gels as adsorbents, offering inspirations for the design and development of polyvinyl alcohol-based gels for applications in the food industry.

Mechanical properties and wound healing potential of bacterial cellulose-xyloglucan-dextran hydrogels

Bacterial cellulose (BC) is a promising material for use as an artificial skin in wound healing application, however, its applications are limited due to its poor malleability. Incorporating non-cellulosic polysaccharides such as dextran and xyloglucan (XG) may enhance its respective wound healing and malleability. This study presents a novel in situ biopreparation method to produce BC-based hybrid hydrogels containing dextran (BC-D) and xyloglucan-dextran (BC-XG-D) with unique mechanical and rheological properties. Structural analysis revealed that dextran of different sizes (10 k, 70 k and 2 M of Mw) form micron-sized particles by loosely binding to cellulosic fibres. The addition of xyloglucan resulted acts as a lubricant in mechanical testing. The BC-XG-D hybrid hydrogels showed a reduced Young's modulus of 4 MPa and a higher maximum tensile strain of 53 % compared to native BC. Moreover, they displayed less plastic but more viscous behaviour under large shear strain deformation. The wound healing animal model experiments demonstrated that the BC-XG-D hybrid hydrogels promoted wound healing process and skin maturation. Overall, these findings contribute to the development of functional BC-based medical materials with desired mechanical and rheological properties that have the potential to accelerate wound healing.

Cellulose nanocrystal and Pluronic L121-based thermo-responsive composite hydrogels

Cellulose nanocrystal (CNC) is a promising sustainable material with its biocompatibility, high aspect ratio, and mechanical strength. CNC-based systems have potential applications in various fields including biosensors, packaging, coating, energy storage, and pharmaceuticals. However, turning CNC into smart systems remains a challenge due to the lack of stimuli-responsiveness, limitation in compatibility with hydrophobic matrices, and their agglomeration tendency. In this work, a thermo-responsive nanocomposite system is constructed with CNCs and polymersome forming Pluronic L121 (L121), and its phase behavior and mechanical properties are investigated in detail. Two different CNC concentration (4 % and 5 %) is studied by changing the L121 concentration (1-20 %) to understand the effect of unimers and polymersomes on the CNC network. At dilute L121 concentrations (1-5 %), the composite system becomes softer but more fragile below the transition temperature. However, it becomes much stronger at higher L121 concentrations (10-20 %), and a gel network is obtained above the transition temperature. Interestingly, the elastically reinforced CNC gels exhibit greater resistance to microstructural breakdown at large strains due to the soft and deformable nature of the large polymersomes. It is also found that the gelation temperature for hydrogels is tunable with increasing L121 concentration, and the nanocomposite hydrogels displayed thermo-reversible rheological behavior.

A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method

The nonlinear rheological behaviors of three different classes of foods (emulsion, suspension, and elastic network) were studied and analyzed using the Rogers Sequence of Physical Processes (SPP) method and the Ewoldt-McKinley method of coupling Fourier Transform with Chebyshev Decomposition (FTC). SPP analysis led to instantaneous rheological parameters G't and G″t at any point in time, providing a more accurate picture of the linear viscoelastic region and crossover points by the 3D amplitude sweep. When G't is plotted against G″t, the resulting graph is a deltoid which offers a detailed and distinctive intracycle behavior of each class of food. Analyzing the revolution of deltoids with increasing strain allows for the determination of a critical strain, beyond which irreversible network breakdown occurs. The strain range between the linear viscoelastic limit and the critical strain found in SPP is comparable to the MAOS region as determined with FTC. Under increasing amplitude, predominantly elastic networks showed a gradual structural rearrangement, while more erratic and abrupt changes were observed in the suspension and emulsion we studied. Under increasing frequency, elastic responses dominate viscous responses in all samples due to the shorter experimental time, allowing less relaxation.

Effect of Shear History on Solid-Liquid Transition of Particulate Gel Fuels

Investigating the structural evolution of particulate gels is a very challenging task due to their vulnerability and true flow characteristics. In this work, deeper insight into the rheological properties of gel fuels filled with fumed silica (FS) and aluminum microparticles (Al MPs) was gained by changing shear procedures. Firstly, the flow curves were found to no longer follow the monotonic power law and exhibited subtle thixotropic responses. As the shear rate increased, the gel structure underwent a transition from local shear to bulk shear in the nonlinear region after yielding. This finding reveals the prevalence of nonideal local shear in industry. Secondly, the time-dependent rheological responses demonstrated that the strength spectrum of gel fuels depends on the applied shear rate, with stress relaxation more easily observed at lower shear rates. Those results involved the structural disruption, recovery, and equilibrium of particulate gels from two scales of shear rate and shear time.

Asphaltenes from Heavy Crude Oil as Ultraviolet Stabilizers against Polypropylene Aging

The destruction of polymers under the influence of ultraviolet (UV) radiation is the cause of their aging and deterioration of strength properties. Asphaltenes are low-value waste products after the refining and deasphalting of heavy crude oil, which absorb UV radiation well. Asphaltenes require rational utilization, which suggests their use as UV stabilizing agents for polymers. In this work, asphaltenes were used to prevent UV aging of polypropylene (PP) by adding them in a mass fraction from 5% to 30% within an asphaltene/PP composite material. Rheometry, calorimetry, X-ray diffraction analysis, and tensile strength of PP films containing asphaltenes were performed before and after their intense UV irradiation for accelerated aging. Asphaltenes slightly reduce the viscosity, crystallinity, and mechanical strength of the initial PP due to their plasticizing effect. However, this deterioration in properties is more than compensated when studying UV-aged samples. Intense UV aging causes multiple catastrophic drops in the viscosity and strength of pure PP with the preservation of crystallinity due to the break of polymer chains and a decrease in molecular weight by approximately eight times. Asphaltenes suppress the destruction of PP, which is expressed in a significantly smaller decline in its viscosity and strength due to UV aging. The most optimal content of asphaltenes is 20%, which suppresses UV destruction by six times and best preserves the strength properties of PP.

Image-based assessment and machine learning-enabled prediction of printability of polysaccharides-based food ink for 3D printing

Despite the growing demand and interest in 3D printing for food manufacturing, predicting printability of food-grade materials based on biopolymer composition and rheological properties is a significant challenge. This study developed two image-based printability assessment metrics: printed filaments' width and roughness and used these metrics to evaluate the printability of hydrogel-based food inks using response surface methodology (RSM) with regression analysis and machine learning. Rheological and compositional properties of food grade inks formulated using low-methoxyl pectin (LMP) and cellulose nanocrystals (CNC) with different ionic crosslinking densities were used as predictors of printability. RSM and linear regression showed good predictability of rheological properties based on formulation parameters but could not predict the printability metrics. For a machine learning based prediction model, the printability metrics were binarized with pre-specified thresholds and random forest classifiers were trained to predict the filament width and roughness labels, as well as the overall printability of the inks using formulation and rheological parameters. Without including formulation parameters, the models trained on rheological measurements alone were able to achieve high prediction accuracy: 82% for the width and roughness labels and 88% for the overall printability label, demonstrating the potential to predict printability of the polysaccharide inks developed in this study and to possibly generalize the models to food inks with different compositions.

Anomalous crystalline ordering of particles in a viscoelastic fluid under high shear

Addition of particles to a viscoelastic suspension dramatically alters the properties of the mixture, particularly when it is sheared or otherwise processed. Shear-induced stretching of the polymers results in elastic stress that causes a substantial increase in measured viscosity with increasing shear, and an attractive interaction between particles, leading to their chaining. At even higher shear rates, the flow becomes unstable, even in the absence of particles. This instability makes it very difficult to determine the properties of a particle suspension. Here, we use a fully immersed parallel plate geometry to measure the high-shear-rate behavior of a suspension of particles in a viscoelastic fluid. We find an unexpected separation of the particles within the suspension resulting in the formation of a layer of particles in the center of the cell. Remarkably, monodisperse particles form a crystalline layer which dramatically alters the shear instability. By combining measurements of the velocity field and torque fluctuations, we show that this solid layer disrupts the flow instability and introduces a single-frequency component to the torque fluctuations that reflects a dominant velocity pattern in the flow. These results highlight the interplay between particles and a suspending viscoelastic fluid at very high shear rates.

All-Natural, Robust, and pH-Responsive Glycyrrhizic Acid-Based Double Network Hydrogels for Controlled Nutrient Release

Supramolecular hydrogels self-assembled from naturally occurring small molecules (e.g., glycyrrhizic acid, GA) are promising materials for controlled bioactive delivery due to their facile fabrication processes, excellent biocompatibility, and versatile stimuli-responsive behaviors. However, most of these natural hydrogels suffer from poor mechanical strength and processability for practical applications. In this work, through adopting a multicomponent gel approach, we developed a novel mechanically robust GA-based hydrogel with an interpenetrating double network (DN) that is composed of a Ca2+-enhanced hydrogen-bond supramolecular GA nanofibril (GN) network and a Ca2+cross-linked natural polysaccharide sodium alginate (ALG) network. Compared to the single GN network (SN) hydrogel, the GN-ALG hybrid hydrogels (GN-ALG-DN) with the hierarchical double-network structure possess excellent mechanical properties and shaping adaptation, encouraging small and large amplitude oscillatory shear (SAOS and LAOS) rheological performances, better thermal stability, higher resistance to large compression deformations, and lower swelling behaviors. Furthermore, the GN-ALG-DN hydrogels exhibit a pH-responsive and sustained release behavior of nutrients (i.e., vitamin B12, VB12), showing a faster VB12 release rate with a higher swelling ratio in an alkaline condition (pH 7.5) than in an acidic condition (pH 2.5). This is ascribed to the fact that the higher dissociation degree of carboxylic groups in GA and ALG molecules in an alkaline environment induces the erosion and looseness of the self-assembled GN network and the ionic-cross-linked ALG network, which can lead to the decomposition of the hybrid hydrogels and thereby increases the release of nutrients. Cytotoxicity tests further demonstrate the excellent biocompatibility of the GN-ALG-DN hydrogels. This study highlights the design of robust shaped and structured supramolecular hydrogels from natural herb small molecules, which can serve as solid, edible, and stimuli-responsive active cargo delivery platforms for food, biomedical, and sustainable applications.

Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review

Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods. Empirical methods have been useful in industry and research to relate wheat flour quality to baking performance. However, these methods have the disadvantage of providing data in arbitrary units, which makes the fundamental interpretation of results difficult. Therefore, this review focuses on the use of fundamental rheological methods to determine wheat flour quality in terms of processing performance. During the transition from wheat flour to bread, wheat flour dough is mostly exposed to large deformations, and the quality of wheat flour determines its response to these large deformations and its baking quality. For this reason, this review only focuses on the application of fundamental rheological tests that are conducted in the non-linear viscoelastic region where wheat flour dough experiences large deformations.