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Zembyla M, Liamas E, Andablo-Reyes E, Gu K, Krop EM, Kew B, Sarkar A. Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study. Food Hydrocoll 2021; 111:106364. [PMID: 33536697 PMCID: PMC7607376 DOI: 10.1016/j.foodhyd.2020.106364] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various protein concentrations (0.1-100 mg/mL) were studied with/without heat treatment (90 °C/60 min). Quartz crystal microbalance with dissipation monitoring (QCM-D) experiments were performed on hydrophilic (gold) and hydrophobic polydimethylsiloxane (PDMS) sensors, with or without a mucin coating, latter was used to mimic the oral surface. Soft tribology using PDMS tribopairs in addition to wettability measurements, physicochemical characterization (size, charge, solubility) and gel electrophoresis were performed. Soluble fractions of PPI adsorbed to significantly larger extent on PDMS surfaces, forming more viscous films as compared to WPI regardless of heat treatment. Introducing a mucin coating on a PDMS surface led to a decrease in binding of the subsequent dietary protein layers, with PPI still adsorbing to a larger extent than WPI. Such large hydrated mass of PPI resulted in superior lubrication performance at lower protein concentration (≤10 mg/mL) as compared to WPI. However, at 100 mg/mL, WPI was a better lubricant than PPI, with the former showing the onset of elastohydrodynamic lubrication. Enhanced lubricity upon heat treatment was attributed to the increase in apparent viscosity. Fundamental insights from this study reveal that pea protein at higher concentrations demonstrates inferior lubricity than whey protein and could result in unpleasant mouthfeel, and thus may inform future replacement strategies when designing sustainable food products.
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Affiliation(s)
- Morfo Zembyla
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Evangelos Liamas
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Efren Andablo-Reyes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Kewei Gu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Emma M Krop
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Ben Kew
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
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Hu J, Andablo-Reyes E, Soltanahmadi S, Sarkar A. Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants. ACS Macro Lett 2020; 9:1726-1731. [PMID: 33344040 PMCID: PMC7745723 DOI: 10.1021/acsmacrolett.0c00689] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Accepted: 11/10/2020] [Indexed: 11/29/2022]
Abstract
The ability to create a superlubricious aqueous lubricant is important for various biological and technological applications. Here, a nonlipid biolubricant with strikingly low friction coefficients is fabricated (patented) by reinforcing a fluid-like hydrogel composed of biopolymeric nanofibrils with proteinaceous microgels, which synergistically provide superlubricity on elastomeric surfaces in comparison to any of the sole components. This two-component lubricant composed of positively charged lactoferrin microgels and negatively charged κ-carrageenan hydrogels is capable of exceeding the high lubricating performance of real human saliva in tribo tests using both smooth and textured surfaces, latter mimicking the human tongue's wettability, topography, and compliance. The favorable electrostatic attraction between mutually oppositely charged microgels and the hydrogel reinforces the mechanical properties of the hydrogel, allowing friction reduction by combining the benefits of both viscous and hydration lubrication. The superlubricity of these microgel-reinforced hydrogels offers a unique prospect for the fabrication of biocompatible aqueous lubricants for dry-mouth therapy and/or designing of nonobesogenic nutritional technologies.
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Affiliation(s)
- Jing Hu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Efren Andablo-Reyes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Siavash Soltanahmadi
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
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Hu J, Andablo-Reyes E, Mighell A, Pavitt S, Sarkar A. Dry mouth diagnosis and saliva substitutes-A review from a textural perspective. J Texture Stud 2020; 52:141-156. [PMID: 33274753 DOI: 10.1111/jtxs.12575] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/17/2020] [Accepted: 11/25/2020] [Indexed: 12/15/2022]
Abstract
The aim of this review is to assess the objective and subjective diagnosis, as well as symptomatic topical treatment of dry mouth conditions with a clear focus on textural perspective. We critically examine both the current practices as well as outline emerging possibilities in dry mouth diagnosis and treatment, including a patent scan for saliva substitutes. For diagnosis, salivary flow rates and patient-completed questionnaires have proven to be useful tools in clinical practice. To date, objective measurements of changes in mechanical properties of saliva via rheological, adsorption, and tribological measurements and biochemical properties of saliva such as assessing protein, mucins (MUC5B) are seldom incorporated into clinical diagnostics; these robust diagnostic tools have been largely restricted to application in non-clinical settings. As for symptomatic treatments of dry mouth, four key agents including lubricating, thickening, adhesive, and moisturizing agents have been identified covering the overall landscape of commercial saliva substitutes. Although thickening agents such as modified celluloses, polysaccharide gum, polyethylene glycol, and so forth are most commonly employed saliva substitutes, they offer short-lived relief from dry mouth and generally do not provide boundary lubrication properties of real human saliva. Innovative technologies such as self-assembly, emulsion, liposomes, and microgels are emerging as novel saliva substitutes hold promise for alternative approaches for efficient moistening and lubrication of the oral mucosa. Their adoption into clinical practice will depend on their efficacies, duration of relief, and ease of application by the practitioners and patient compliance.
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Affiliation(s)
- Jing Hu
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, UK
| | - Efren Andablo-Reyes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, UK
| | - Alan Mighell
- School of Dentistry, Faculty of Medicine and Health, University of Leeds, Leeds, UK
| | - Sue Pavitt
- School of Dentistry, Faculty of Medicine and Health, University of Leeds, Leeds, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, UK
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Andablo-Reyes E, Bryant M, Neville A, Hyde P, Sarkar R, Francis M, Sarkar A. 3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications. ACS Appl Mater Interfaces 2020; 12:49371-49385. [PMID: 33105986 PMCID: PMC7645869 DOI: 10.1021/acsami.0c12925] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Accepted: 10/12/2020] [Indexed: 06/11/2023]
Abstract
Oral friction on the tongue surface plays a pivotal role in mechanics of food transport, speech, sensing, and hedonic responses. The highly specialized biophysical features of the human tongue such as micropapillae-dense topology, optimum wettability, and deformability present architectural challenges in designing artificial tongue surfaces, and the absence of such a biomimetic surface impedes the fundamental understanding of tongue-food/fluid interaction. Herein, we fabricate for the first time, a 3D soft biomimetic surface that replicates the topography and wettability of a real human tongue. The 3D-printed fabrication contains a Poisson point process-based (random) papillae distribution and is employed to micromold soft silicone surfaces with wettability modifications. We demonstrate the unprecedented capability of these surfaces to replicate the theoretically defined and simulated collision probability of papillae and to closely resemble the tribological performances of human tongue masks. These de novo biomimetic surfaces pave the way for accurate quantification of mechanical interactions in the soft oral mucosa.
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Affiliation(s)
- Efren Andablo-Reyes
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Michael Bryant
- Institute
of Functional Surfaces, School of Mechanical Engineering, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Anne Neville
- Institute
of Functional Surfaces, School of Mechanical Engineering, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Paul Hyde
- School
of Dentistry, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rik Sarkar
- School
of Informatics, University of Edinburgh, Edinburgh EH8 9AB, United Kingdom
| | - Mathew Francis
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Anwesha Sarkar
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
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Andablo-Reyes E, Yerani D, Fu M, Liamas E, Connell S, Torres O, Sarkar A. Microgels as viscosity modifiers influence lubrication performance of continuum. Soft Matter 2019; 15:9614-9624. [PMID: 31603453 DOI: 10.1039/c9sm01802f] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Biocompatible microgels have been demonstrated to act as excellent lubricants, however, the influence of the continuum on their overall mechanical performance has been neglected so far. In this work, the mechanical performance of colloidal whey protein microgels (hydrodynamic diameter ∼100 nm measured using dynamic light scattering and atomic force microscopy) of different rigidity dispersed in Newtonian (buffer and corn syrup) or complex non-Newtonian fluids (xanthan gum) is investigated for the first time via rheology and soft tribology. Dispersions of both soft microgels (G' ∼ 100.0 Pa) and hard microgels (G' ∼ 10.0 kPa) were observed to act as thickeners in buffer as well as in low viscosity corn syrup and correspondingly reduced the friction, latter decreased as a function of the increased rigidity of the microgels. Differently, in high viscosity continuum, the microgels acted as thinning agents and increased the friction. In the lubrication limit, microgels in buffer or corn syrup behaved as Newtonian fluids with effective viscosity corresponding to their second Newtonian plateau value (η∞). However, the lubrication performance of the microgels dispersed in the complex fluid (xanthan gum) could not be described quantitatively by η∞. For the low viscosity xanthan gum, the microgels had no influence on friction. Nevertheless, for the high viscosity counterparts, the soft microgels acted as thinning agents whilst the hard microgels accelerated the onset of elastohydrodynamic regime. This study demonstrates that microgels act as viscosity modifiers directly influencing the tribological performance, depending upon a subtle interplay of rheological properties of the particles and continuum.
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Affiliation(s)
- Efren Andablo-Reyes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, UK.
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Rongkaumpan G, Amsbury S, Andablo-Reyes E, Linford H, Connell S, Knox JP, Sarkar A, Benitez-Alfonso Y, Orfila C. Cell Wall Polymer Composition and Spatial Distribution in Ripe Banana and Mango Fruit: Implications for Cell Adhesion and Texture Perception. Front Plant Sci 2019; 10:858. [PMID: 31338100 PMCID: PMC6629905 DOI: 10.3389/fpls.2019.00858] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Accepted: 06/14/2019] [Indexed: 05/22/2023]
Abstract
Banana (Musa acuminata) and mango (Mangifera indica) are two of the most popular fruits eaten worldwide. They both soften during ripening but their textural attributes are markedly different. This study aimed to elucidate the molecular mechanism underpinning textural differences between banana and mango. We used a novel combination of methods at different scales to analyse the surface properties of fruit cells and the potential contribution of cells and cell wall components to oral processing and texture perception. The results indicated that cell separation occurred easily in both organs under mild mechanical stress. Banana cells showed distinctively elongated shapes with distinct distribution of pectin and hemicellulose epitopes at the cell surface. In contrast, mango had relatively spherical cells that ruptured during cell separation. Atomic force microscopy detected soft surfaces indicative of middle lamella remnants on banana cells, while mango cells had cleaner, smoother surfaces, suggesting absence of middle lamellae and more advanced cell wall disassembly. Comparison of solubilized polymers by cell wall glycome analysis showed abundance of mannan and feruylated xylan in separation exudate from banana but not mango, but comparable levels of pectin and arabinogalactan proteins. Bulk rheology experiments showed that both fruits had similar apparent viscosity and hence might be extrapolated to have similar "oral thickness" perception. On the other hand, oral tribology experiments showed significant differences in their frictional behavior at orally relevant speeds. The instrumental lubrication behavior can be interpreted as "smooth" mouthfeel for mango as compared to "astringent" or "dry" for banana in the later stages of oral processing. The results suggest that cell wall surface properties contribute to lubricating behavior associated with textural perception in the oral phase.
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Affiliation(s)
- Ganittha Rongkaumpan
- Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Sam Amsbury
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom
| | - Efren Andablo-Reyes
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Holly Linford
- School of Physics and Astronomy, University of Leeds, Leeds, United Kingdom
| | - Simon Connell
- School of Physics and Astronomy, University of Leeds, Leeds, United Kingdom
| | - J. Paul Knox
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Yoselin Benitez-Alfonso
- Centre for Plant Sciences, Faculty of Biological Sciences, University of Leeds, Leeds, United Kingdom
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
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Abstract
Starch-based emulsion microgel particles with different starch (15 and 20 wt %) and oil contents (0-15 wt %) were synthesized, and their lubrication performance under physiological conditions was investigated. Emulsion microgels were subjected to skin mimicking or oral cavity mimicking conditions, i.e., smooth hydrophobic polydimethylsiloxane ball-on-disc tribological tests, in the absence or presence of salivary enzyme (α-amylase). In the absence of enzyme, emulsion microgel particles (30-60 vol % particle content) conserved the lubricating properties of emulsion droplets, providing considerably lower friction coefficients (μ ≤ 0.1) in the mixed lubrication regime compared to plain microgel particles (0 wt % oil). Upon addition of enzyme, the lubrication performance of emulsion microgel particles became strongly dependent on the particles' oil content. Microgel particles encapsulating 5-10 wt % oil showed a double plateau mixed lubrication regime having a lowest friction coefficient μ ∼ 0.03 and highest μ ∼ 0.1, the latter higher than with plain microgel particles. An oil content of 15 wt % was necessary for the microgel particles to lubricate similarly to the emulsion droplets, where both systems showed a normal mixed lubrication regime with μ ≤ 0.03. The observed trends in tribology, theoretical considerations, and the combined results of rheology, light scattering, and confocal fluorescence microscopy suggested that the mechanism behind the low friction coefficients was a synergistic enzyme- and shear-triggered release of the emulsion droplets, improving lubrication. The present work thus demonstrates experimentally and theoretically a novel biolubricant additive with stimuli-responsive properties capable of providing efficient boundary lubrication between soft polymeric surfaces. At the same time, the additive should provide an effective delivery vehicle for oil soluble ingredients in aqueous media. These findings demonstrate that emulsion microgel particles can be developed into multifunctional biolubricant additives for future use in numerous soft matter applications where both lubrication and controlled release of bioactives are essential.
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Liu K, Andablo-Reyes E, Patil N, Merino DH, Ronca S, Rastogi S. Influence of reduced graphene oxide on the rheological response and chain orientation on shear deformation of high density polyethylene. POLYMER 2016. [DOI: 10.1016/j.polymer.2016.01.056] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Romano D, Andablo-Reyes E, Ronca S, Rastogi S. Aluminoxane co-catalysts for the activation of a bis phenoxyimine titanium (IV) catalyst in the synthesis of disentangled ultra-high molecular weight polyethylene. POLYMER 2015. [DOI: 10.1016/j.polymer.2015.07.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu K, Ronca S, Andablo-Reyes E, Forte G, Rastogi S. Unique Rheological Response of Ultrahigh Molecular Weight Polyethylenes in the Presence of Reduced Graphene Oxide. Macromolecules 2014. [DOI: 10.1021/ma501729y] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Kangsheng Liu
- Department
of Materials, Loughborough University, Leicestershire LE11 3TU, U.K
| | - Sara Ronca
- Department
of Materials, Loughborough University, Leicestershire LE11 3TU, U.K
| | - Efren Andablo-Reyes
- Department
of Materials, Loughborough University, Leicestershire LE11 3TU, U.K
| | - Giuseppe Forte
- Department
of Materials, Loughborough University, Leicestershire LE11 3TU, U.K
| | - Sanjay Rastogi
- Department
of Materials, Loughborough University, Leicestershire LE11 3TU, U.K
- Research
Institute, Teijin Aramid B.V., Velperweg 76, Arnhem, The Netherlands
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Romano D, Tops N, Andablo-Reyes E, Ronca S, Rastogi S. Influence of Polymerization Conditions on Melting Kinetics of Low Entangled UHMWPE and Its Implications on Mechanical Properties. Macromolecules 2014. [DOI: 10.1021/ma5008122] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dario Romano
- Department
of Materials, Loughborough University, Ashby Road, Loughborough, LE11 3TU, Leicestershire, U.K
| | - Niek Tops
- Research
Institute, Teijin Aramid, Velperweg 76, Arnhem, 6802ED, The Netherlands
| | - Efren Andablo-Reyes
- Department
of Materials, Loughborough University, Ashby Road, Loughborough, LE11 3TU, Leicestershire, U.K
| | - Sara Ronca
- Department
of Materials, Loughborough University, Ashby Road, Loughborough, LE11 3TU, Leicestershire, U.K
| | - Sanjay Rastogi
- Department
of Materials, Loughborough University, Ashby Road, Loughborough, LE11 3TU, Leicestershire, U.K
- Research
Institute, Teijin Aramid, Velperweg 76, Arnhem, 6802ED, The Netherlands
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Ronca S, Romano D, Forte G, Andablo-Reyes E, Rastogi S. Improving the performance of a catalytic system for the synthesis of ultra high molecular weight polyethylene with a reduced number of entanglements. Adv Polym Technol 2012. [DOI: 10.1002/adv.21265] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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de Vicente J, Segovia-Gutiérrez JP, Andablo-Reyes E, Vereda F, Hidalgo-Álvarez R. Dynamic rheology of sphere- and rod-based magnetorheological fluids. J Chem Phys 2009; 131:194902. [DOI: 10.1063/1.3259358] [Citation(s) in RCA: 107] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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