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With the development of new energy vehicles, there is a growing demand for automotive interior materials that meet higher standards. In this case, thermoplastic elastomer (TPE), being a completely recyclable environment‐friendly polymer material, possesses advantages such as plasticizers and solvents free, excellent mechanical properties, less volatile organic compounds (VOC) release and low processing cost compared with polyvinyl chloride (PVC), polyurethane (PU), and thermoplastic polyolefin (TPO) skins, become a desirable choice for automotive injection molding automotive skin. Hence, this work investigates the influence of hydrogenated styrene‐butadiene‐styrene block copolymer (SEBS) molecular weight, chemical structure, and polypropylene (PP) doping amount on thermodynamic, crystallinity, rheological, and mechanical properties of TPE, which provides a scientific basis for guiding the material selection of TPE injection molding skin. [ABSTRACT FROM AUTHOR]

Our research aims to explore the possibility of incorporating atorvastatin calcium (ATC) in ultraflexible nanovesicles (UFNVs) to avoid the hepatic first metabolism and enhance its effectiveness as a potential alternative to oral treatment. ATC nanovesicles were developed utilizing the rotary evaporation‐sonication method and assessed in vitro concerning their vesicle diameter, zeta potential (ZP), entrapment efficiency (EE), as well as in vitro release studies. The chosen formulation of ATC‐UFNVs was integrated into a different gel base that was evaluated for content uniformity, pH, spreading ability, viscosity, and rheological behavior. The skin permeation of the prepared nanovesicles was assessed using an ex vivo permeation and confocal laser microscopy images (CLSM). In vitro evaluation of the ATC‐loaded UFNVs showed that the mean diameter of the nanovesicles ranging between 60.84 ± 0.53 nm and 91.68 ± 2.11 nm, the Zeta potential values ranged from of –15.8 ± 0.31 to –25.1 ± 0.81 mV, the EE% were between 84.33 ± 1.94 and 86.53 ± 2.02%, and the ATC release from the formulations was 75.25–90.89%. All release patterns were analyzed kinetically following Higuchi's diffusion approach. Carbapol 934 gel bases containing ATC‐UF exhibited non‐Newtonian pseudo‐plastic flow with thixotropy equal to 2.013 cm2. Ex vivo data showed that ATC‐UFNVs had better penetration compared to free AC. CLSM revealed that the UF‐nanovesicle exhibited stronger and deeper fluorescence signals up to 90 µm depth of permeation in skin versus the rhodamine B‐free solution (50 µm). The transdermal ability of the ATC‐UFNVs gel formulation has been conclusively demonstrated by our research. Practical Applications: The successful development of atorvastatin calcium‐loaded ultraflexible nanovesicles (ATC‐UFNVs) in this study offers promising applications for researchers and healthcare professionals. The ability of these nanovesicles to bypass hepatic first‐pass metabolism and enhance drug delivery to the skin presents a potential alternative to oral administration, which can be associated with gastrointestinal side effects and variable absorption. The findings of this research can be applied in the development of novel transdermal drug delivery systems for the treatment of various cardiovascular conditions. ATC‐UFNVs may be incorporated into topical formulations for the management of hypercholesterolemia, reducing the need for systemic medication. Additionally, the insights gained from this study could be utilized to explore the feasibility of using nanovesicles for the delivery of other lipophilic drugs, expanding their potential therapeutic applications. [ABSTRACT FROM AUTHOR]

A goal of this study was to investigate the influence of fluidised bed agglomeration process with guar gum (GG) binder (0–0.3%) on the physical and rheological properties of agglomerated milk protein isolate (MPI). Larger and more porous particles were formed by the agglomeration process, resulting in an improvement in powder flowability, wettability and solubility. The agglomerate with 0.1% GG binder exhibited higher viscoelastic properties than other agglomerates, with viscoelastic moduli values decreasing as the binder concentration increased (0.1–0.3%). The findings demonstrate that the agglomeration process with GG improved the powder characteristics of MPI and influenced its rheological properties. [ABSTRACT FROM AUTHOR]

Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) and partially hydrolyzed polyacrylamide (HPAM) have good application prospects in the field of petroleum fracturing field, but few studies on the rheological properties of KGM and HPAM double polymer gel systems have been reported. Optimal conditions for the high temperature and shear resistant organozirconium crosslinked double polymer gel system for petroleum fracturing were explored through optimization experiments. The thickener contained a mass ratio of 2:1 of KGM to HPAM, while the organic zirconium crosslinking agent had controlled molar ratios of 1:4:3:3 of zirconium butoxide to ligand acetylacetone, triethanolamine, and glycerol. This work presents a systematic analysis of the chemical structure, microstructure, delayed crosslinking performance, temperature resistance, and shear resistance of the gel system. The study found that the crosslinking ratio of 100:2 resulted in a controllable delayed crosslinking time of the gel formed by the organic zirconium crosslinking agent and 4.0 g/L KGM/HPAM thickener within 5–25 min at room temperature. The viscosity remained above 81 mPa·s even after shearing for 100 min at 140°C and 170 s−1. These findings provide a useful reference for the application of organic zirconium crosslinked KGM/HPAM gel system in the petroleum fracturing field. [ABSTRACT FROM AUTHOR]

The shear‐thickening gel (STG) is introduced as a toughening agent into the epoxy resin (EP) to improve the toughness and impact resistance of the EP without significantly increasing its viscosity. By utilizing the unique BO dynamic bonds present in STG, the EP/STG composite exhibits remarkable toughness at low strain rates due to the gradual disentanglement of molecular chains. Conversely, at high strain rates, the disentanglement of molecular chains is hindered, resulting in a pronounced impact hardening effect and overall superior impact resistance. Our findings reveal that when STG is added at a concentration of 15%, the EP/STG composite material attains its peak mechanical performance. Specifically, it demonstrates a tensile strength of 31.8 MPa and a modulus of elasticity of 550.6 MPa. Furthermore, compared to pure EP, the EP/STG composite experiences an increase in elongation at break and impact strength by 40% and 8.1%, respectively. Additionally, the introduction of hydroxyl and B atoms in STG promotes the ring‐opening reaction of epoxy groups during the curing process of the EP, thus accelerating the curing reaction rate. These insights provide a solid theoretical foundation for optimizing the performance of EPs in engineering applications. Highlights: The STG was actively utilized to enhance the toughness of EP.The modified EP system exhibits significant improvements in toughness and impact resistance without a notable increase in viscosity.The promotional effect of STG on the curing of EP systems was revealed through curing kinetics analysis and rheological analysis. [ABSTRACT FROM AUTHOR]

BACKGROUND Results CONCLUSION As a novel type of extracellular polysaccharide produced by Sphingomonas sp., welan gum has been widely applied in various fields because of its excellent properties. The study has improved the fermentation process.The initial sucrose concentration, temperature and stirring speed were set to 20 g L−1, 33 °C and 400 rpm, respectively, and 13.3 g L−1 sucrose was added at 24, 40 and 56 h. The temperature and stirring speed were then set at 28 °C and 600 rpm from 24 to 48 h and 28 °C and 600 rpm from 48 to 72 h, respectively. As a result, welan gum production, dry cell weight, sucrose conversion rate and viscosity were correspondingly increased to 38.60 g L−1, 5.47 g L−1, 0.64 g g−1 and 3779 mPa·s, respectively. In addition, the mechanism by which fermentation strategy promotes welan gum synthesis was investigated by transcriptome analysis.Improving respiration and ATP supply, reducing unnecessary protein synthesis, and alleviating competition between cell growth and welan gum synthesis contribute to promoting the fermentation performance of Sphingomonas sp., thus providing a practical strategy for efficient welan gum production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Epoxy blends of diglycidyl ether of bisphenol A (DGEBA) and 2‐[2‐(dimethylamino) ethoxy] ethanol (DMAEE) were prepared. The effect of DMAEE concentration on the rheological properties of the epoxy blends were investigated through oscillatory rheometry under isothermal conditions. A novel technique was developed to study the rheological behavior of the epoxy blends by using a Rubber Process Analyzer (RPA). The rheological study enabled analyzing the variations in the storage modulus (G'), loss modulus (G") and torque during the progress of the curing reaction. Additionally, the theoretical cross‐linking density (νe) and the degree of conversión of the curing reaction (α). The gel time (tgel) was determined at different temperatures, and the activation energy (Ea) was calculated by using Arrhenius‐type equation based on the gel time results. The activation energy values found are 24.79 kJ/mol and 23.01 kJ/mol. The results obtained are consistent with the values described in the literature. It was demonstrated that the proposed methodology is valid and, the use of the tertiary amine DMAEE curing agent for epoxy resins was confirmed. [ABSTRACT FROM AUTHOR]

Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers' demand for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. However, the rubbery texture of LFMC tends to lower its acceptability. The study investigates the effect of aloe vera mucilage (AVM) as a fat replacer on the physicochemical, proximate composition, functional, and sensory attributes of LFMC using buffalo milk as substrate. For this purpose, mucilage from AV leaves was extracted and added in concentrations (1%, 2.5%, and 5% v/v) during the formulation of LFMC treatments using the direct acidification technique. A significant reduction in fat contents of LFMC treatments prepared using AVM (p = 0.02) was observed, and among all LFMC treatments, AT2 with 2.5% AVM exhibited significantly improved (p = 0.00) stretchability and meltability. The higher free oil content of 3.8% was observed in LFMC in To (positive control), whereas the lowest (1.28%) was reported in T* (negative control). For hardness, the lowest puncture force of 2.12 and 2.17 N was experienced by the LFMC treatments prepared using 2.5% AVM v/v. The study concluded that adding AVM with a concentration of 2.5% v/v was considered best for its organoleptic properties, improving the textural and functional attributes of LFMC. Practical Application: The demand of consumers for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. The rubbery texture of LFMC tends to lower its acceptability. This research will help to formulate LFMC at the industrial level, creating more diversity and availability of health‐modulating functional foods in markets. [ABSTRACT FROM AUTHOR]

The present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (p < 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2θ), corresponding to a typical A‐type starch crystallinity organization. [ABSTRACT FROM AUTHOR]

This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread‐making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm3 g−1) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread‐making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread‐making ability while TME15 appears to be most suitable for short fermentation time. [ABSTRACT FROM AUTHOR]

Summary: Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting its application. However, we found that the addition of κ‐carrageenan (κ‐CAR) significantly (P < 0.05) increased PP gels' hardness and water‐holding capacity irrespective of gel formation temperature (80 or 95 °C). Rheological and microstructural analysis confirmed a synergistic effect between PP and κ‐CAR, with higher synergy values observed in hydrogels formulated at 95 °C. Molecular force studies revealed that non‐covalent interactions were dominant, with disulphide bonds contributing only to the structure of gels formed at 95 °C. These promising findings not only enhance our understanding of the PP and κ‐CAR gel formation mechanism but also hold practical implications, potentially leading to improved gelling properties of PP and expanding its applications in the food industry. [ABSTRACT FROM AUTHOR]

Summary: In this study, a novel frozen pasta product (direct‐fried yeast‐fermented frozen youtiao, DFYF‐frozen youtiao) was developed, and its quality deterioration mechanism was explored from gluten. The comprehensive quality assessment revealed that DFYF‐frozen youtiao essentially satisfied consumers' expectations. However, after 10 freeze–thawed cycles (FTc), its specific volume dropped, accompanied by an 83.3% reduction in gas production capacity. Meanwhile, FTc treatment resulted in a noticeable decrease in springiness and resilience, and increased the hardness and springiness by 32.8% and 44.5% respectively. The deterioration of rheological properties for DFYF‐frozen youtiao dough during FTc was attributed to the loose gluten network, as evidenced by glutenin macropolymer depolymerisation, high hydrophobicity and weak thermal stability of gluten proteins. This study aims to offer technical guidance for producing palatable frozen youtiao with enhanced health attributes and understand the intricate relationships between the characteristics of gluten proteins and quality of DFYF‐frozen youtiao. [ABSTRACT FROM AUTHOR]

Compatibilizers play a crucial role in enhancing the compatibility between styrene–butadiene–styrene (SBS) polymer and asphalt, and the coupling of compatibilizers with SBS affects the motion behavior of asphalt molecules, which influences the performance of SBS modified asphalt. In this investigation, molecular dynamics simulation is employed to evaluate the impact of SBS coupling with compatibilizers on alterations in the self‐motion behavior of asphalt molecules, changes in relative free volume, and modifications in system energy. The findings reveal that with the introduction of a compatibilizer, the combined effect of the compatibilizer and SBS coupling amplifies the mobility of the constituents within the modified asphalt. This amplification manifests as increased relative free volume within the system, heightened activation of modified asphalt molecules, and a simultaneous reduction in the interaction energy among these molecules. Following that, the high‐temperature rheological properties of SBS modified asphalt were verified with the simulation results, coupled with temperature scanning experiments. This study describes the intrinsic mechanism of interaction of compatibilizers in SBS modified asphalt at the molecular scale. Highlights: Molecular dynamics simulations and experimental validation were implemented for styrene–butadiene–styrene (SBS)‐modified asphalt.Compatibilizers can activate the activity of SBS modified asphalt.Compatibilizers allow a better release of the properties of the bitumen and SBS.Compatibilizers can replace bitumen and act with SBS to improve its modification efficiency.The optimum dosage of compatibilizer is 3%. [ABSTRACT FROM AUTHOR]

Summary: To improve the gel properties of natural inulin (FI), in this study, FI was phosphorylated to prepare natural inulin phosphodiester (PDFI). The structures of FI and PDFI were characterised by Fourier transform infrared spectroscopy (FTIR), particle size and scanning electron microscopy. FI and PDFI gels (mass fraction 20%–40%) were prepared and stored for 0–7 days to study their effects on water‐holding capacity, rheology and texture properties. The FTIR spectra showed absorption peaks of P‐O‐C and P=O bonds, indicating that some hydroxyl groups were replaced and phosphorylation was successful. Compared with FI, the specific surface area of PDFI was increased 7.7‐fold and the microstructure was smoother. When the fraction of PDFI was 35%, the water‐holding rate of PDFI gel was 21.2%, 23.3%, 19.7%, 19.1% and 19.3% higher than FI gel at different storage time, respectively. PDFI gel with higher mass fraction (25%–40%) had lower hardness. Rheological analysis showed that PDFI gels had stronger viscoelastic and solid‐like properties. These results reveal native inulin phosphorylation improved gel properties. [ABSTRACT FROM AUTHOR]

Highlights Herein, we demonstrate how compatibilizers affect the thermorheological properties and morphology of engineering thermoplastic composites based on nylon and cork. Nylon12 was melt‐mixed with cork treated with four distinct compatibilizers with radically different chemical structures and compositions, respectively: (i) Octadecanamide (ODA), (ii) polyethylene‐graft‐maleic anhydride (PE‐g‐MA), (iii) polypropylene‐graft‐maleic anhydride (PP‐g‐MA), and (iv) (3‐aminopropyl)triethoxysilane (APTS). The rheological behavior was assessed using an oscillatory rheometer and the morphology was visualized using a scanning electron microscope. The rheological data were thoroughly analyzed using different formalisms based on empirical, phenomenological, and molecular origin, including the Carreau‐model, time–temperature superposition (TTS), Han plot, and van Gurp–Palmen (vGP) plot. It is observed that rheological data of neat nylon can be treated as themorheologically simple. However, the inclusion of cork makes the composite thermorheologically complex and increases the relaxation time (τ) by >50‐fold when compared to the neat polymer. As compatibilizers, ODA and PP‐g‐MA significantly lower τ, improve internal flow behavior, and demonstrate good cork distribution and dispersion. However, PE‐g‐MA does not affect the τ of composites significantly. The application of APTS as a compatibilizer enhances the interfacial interaction between Nylon12 and cork most significantly, which leads to a notable rise in τ, and the composite's elastic modulus surges by two orders in magnitude compared to neat Nylon. Additionally, the polymer melt flow becomes elastically dominant. Finally, it is observed that the Han plot offers a better insight into the correlation between changes in the thermorheological behavior and the microstructural modifications to the composites. Utilizing cork particles as a sustainable raw material for engineering thermoplastics. Quantifying compatibilizer's impact on rheological properties of polymer composite. Illustrating how interfacial interaction affects thermorheological complexity in composites. Visualizing morphological change in nylon‐cork composite with interfacial interaction. Producing lightweight engineering polymer composites using cork as a filler. [ABSTRACT FROM AUTHOR]

Summary: The present study provided new alternatives for recycling of Euryale ferox fruit peel to develop application of pectins in food industry. In this work, the physicochemical characteristics, thermal properties, rheological properties and antioxidant activities of novel pectins (Pectin Hp, Pectin Eh and Pectin Hp‐Eh) extracted from E. ferox fruit peel were explored. The results indicated that Pectin Hp‐Eh had the highest yield (122.48 mg g−1). Pectin HP, Pectin Eh and Pectin HP‐Eh, with strip, polygonal and irregular shaped structures, respectively, exhibited dominant elastic characteristics as aqueous gels. Compared to Pectin HP and Pectin HP‐Eh, Pectin Eh possessed better rheological properties. Moreover, Pectin Eh exhibited stronger scavenging activities of hydroxyl and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals than those of Pectin HP and Pectin HP‐Eh. The IC50 values of Pectin Eh for hydroxyl and DPPH radicals were determined to be 11.81 and 14.07 mg mL−1, respectively. [ABSTRACT FROM AUTHOR]

Summary: The gel‐forming ability of the pulse proteins influences the formation of food products with desirable texture, structure, and stability. In this study, Bambara globulin was fractionated into legumin and vicilin for structural and physicochemical analyses, and heat‐induced gel rheological characterisation. Bambara globulin showed major vicilin (7S, Mw: 120 kDa) and minor legumin (11S, Mw: 410 kDa) components by size exclusion chromatography and gel electrophoresis analyses. Legumin had the lowest amount of all the charged amino acids. One basic subunit (22 kDa) was identified in the legumin fraction with predominant helical structures. The sol–gel transition temperatures increased in the order of globulin (40 °C) < legumin (50 °C) < vicilin (80 °C). The G′ and G″ of globulin showed relatively low dependency on heating time beyond the gel point compared to legumin and vicilin subfractions, suggesting a more rapid establishment of its gel network during gelation. Vicilin gel consisted of a microporous structure with a small lath sheet‐like structure compared to others. Bambara vicilin could be a prospective ingredient in the development of new products with defined textural characteristics. [ABSTRACT FROM AUTHOR]

Summary: Microfluidization has been gaining popularity as a size reduction process in recent years. In this study, microfluidization technique was used for olives to change the cell wall structure and decrease the size of oil droplets. Olive powders were produced from green, black and raw olives using freeze drying following microfluidization at 1200 bar. Antioxidant activity was not affected significantly for all powders while total phenolic content decreased for green and raw olive powders with microfluidization. Among all olive powders, the one raw olive gave the highest antioxidant activity and phenolic content. In microscopic analysis, Scanning Electron Microscope images revealed that microfluidization results in finer particles which are self‐encapsulated by trapping the oil droplets. Stability analysis through Turbi Scan and rheological measurements of the powder suspensions showed that microfluidization process enables more stable suspensions having higher water holding capacity. Herschel–Bulkley model was found for the flow behaviours of the olive powder suspensions. [ABSTRACT FROM AUTHOR]

Air entraining concrete with superabsorbent Polymers (SAP) – Part 1: fresh concrete properties Superabsorbent polymers (SAP) have the ability to absorb many times their own dry weight in aqueous solution. In the literature, thus the usage of SAP for (internal) concrete curing has been described. SAP store water in fresh concrete and release it again during hydration. As a result of the water release, the polymers shrink and corresponding macropores remain in the microstructure. SAP thus offer the chance to be used as an alternative to classical air‐void entraining agents for increasing the frost‐ and freeze‐thaw resistance of concretes. The paper at hand describes and discusses systematic investigations on the application of superabsorbent polymers in air‐entrained concrete as an alternative to classical air‐entraining agents. In Part 1 of the article, the results of the experimental investigations regarding the fresh concrete properties are presented. The focus hereby was laid on studying the resulting changes in the rheological properties and the tendency to segregation (sedimentation of the coarse aggregate and bleeding tendency) of the fresh concrete when superabsorbent polymers are employed. Further parts describe the hardened concrete properties (Part 2) and the robustness against practical material and environmental fluctuations (Part 3) of concretes with SAP. [ABSTRACT FROM AUTHOR]

Cross‐linking of polymers is an efficient method to tailor the end‐use properties of polymer materials. Cross‐linking using a chemical agent, e.g., dicumyl peroxide (DCP), allows for a spatially uniform network formation in the melt state. In addition, it is also associated with side reactions which influence the final properties of the plastic part. This work investigates the influence of DCP concentration on the tribological properties of a cross‐linked low‐density polyethylene (LDPE) grade. In particular, high DCP concentrations up to 20 phr are chosen in order to explore the effect of a high degree of cross‐linking. The viscoelastic properties below and above the melting temperature are studied in detail to support the interpretation of the tribological results. Rheological investigations allow one to monitor the cross‐linking of the long‐chain branched LDPE. The data and the subsequent optical analysis show that wear already is significantly reduced at a low DCP concentration of 1 phr because of the covalent bonds caused by cross‐linking. A high DCP concentration of 20 phr yields an increase of coefficient of friction which can be explained by the low stiffness and the resulting high contact area in the case of highly cross‐linked LDPE. [ABSTRACT FROM AUTHOR]

This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p <.05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze–thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p >.05). Low API concentrations (0.25% and 0.375%) significantly (p <.05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p >.05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R2 = 0.99). The sample with 0.75% API had significantly (p <.05) the highest values of ηo (zero‐shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products. [ABSTRACT FROM AUTHOR]

Background and Objectives: Electrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field‐assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism. Findings: The results showed that the G′ and G" of the gluten were efficiently maintained by SEF throughout frozen storage. Meanwhile, after 8 weeks of frozen storage, the relative contents of α‐helices were 25.28% and 24.76%, respectively, and the relative contents of random coils were 40.58% and 41.25%, respectively, in SEFs compared with the control group. This suggested that SEFs might affect the recrystallization of ice crystals by changing the orientation of water molecules, which, in turn, alleviated the disruption of protein secondary structural order. SEF had no effect on the gauche‐gauche‐gauche conformation. SEF reduced damage to protein senior structure by frozen storage. The glutenin macropolymer (GMP) depolymerization of the control and SEF groups was 28.55% and 28.17%, respectively, and the SEF decelerated the GMP depolymerization. Conclusions: SEF slowed the disruption of the molecular structure by reducing the depolymerization of GMP and slowing the depolymerization of the α‐helix, thus maintaining the viscoelasticity of the gluten. Significance and Novelty: Exploring the mechanism of the effect of electrostatic field‐assisted frozen storage on gluten quality. [ABSTRACT FROM AUTHOR]

Effects of carbon nanotubes (CNTs) content and the in situ surface modification via bis(triethoxysilylpropyl) disulfide (Si75) and (3‐aminopropyl) triethoxysilane (KH550) on the rheological properties of rubber nanocomposites are explored. Results from the strain sweep demonstrate that the filler network of the nanocomposite is enhanced when the hydroxylated CNT (HCNT) is incorporated. The promotion of filler–rubber interaction in nanocomposite reinforced with modified CNT is validated by both stress relaxation and strain sweep measurements. The die swell ratio (B) declines with increasing HCNT content and rises with a heightened shear rate. Compared to those without HCNT, B of the nanocomposites, which contained 5 phr HCNT, decreased by 5.4%, 7.0%, and 17.3% at 50, 200, and 500 s−1, respectively. The Si75‐modified HCNT and the carboxylated CNT (CCNT) reduce the B‐value of the extrudates at 500 s−1 by 3.7% and 3.0%, respectively. However, the extrudates filled with KH550‐modified HCNT or CCNT showed a larger B due to pre‐crosslinking, as demonstrated by stress relaxation and swelling tests. Furthermore, it is also found that the application of KH550 has an acceleration effect on the curing reaction, increasing the curing efficiency by 8.5%. Highlights: The promotion of filler–rubber interaction is validated by RPA.The dimensional stability of the composites is improved after incorporating CNT.The extrudates with Si75 exhibit a reduced B and improved surface morphology.CNT content increase raises MH, ML, and shortens the t10 of the composite. [ABSTRACT FROM AUTHOR]

This study produced and characterized composites based on nitrile rubber reinforced with rockwool fiber (RW) and carbon black (CB). Ten formulations with dual‐filler loading amounts ranging from 0 to 40 phr of CB and RW were designed using a simplex‐centroid mixture. The composites were assessed regarding their rheometric, rheological, mechanical, and thermal properties. The use of the RW in the dual‐filler system contributed to overall improvements in Shore A hardness, tear strength, modulus at 50%, and resilience, as well as reducing the Payne effect. Instead of using 40 phr of CB alone, a dual‐filler system comprising 20 phr of CB and 20 phr of RW lowers the Payne effect by around 60%, improves resilience by 35%, modulus at 50% strain by 8%, and the residual stress at equilibrium (σ∞/σ0) by 7%. On the other hand, the tensile strength is reduced by 23%. The optimum cure time, crosslink density, and maximum decomposition rate temperature were not affected by the rockwool's presence in the dual‐filler system. In general, the use of RW in combination with CB is advantageous mainly because it reduces compressive stress relaxation, which is an important property for sealing applications. Highlights: Dual‐filler systems based on carbon black (CB) and rockwool fiber (RW) offer advantages.RW‐rich dual‐filler systems reduce stress relaxation.RW‐rich dual‐filler systems reduce the Payne effect.CB‐rich dual‐filler systems increase tensile strength. [ABSTRACT FROM AUTHOR]

Background and Objectives: Arabinoxylan (AX) has diverse physicochemical properties and biological activities, related to the structural differences caused by various sources and extraction methods. We study the differences in molecular characterization, rheological properties, and prebiotic properties in waxy and sweet corn cobs AX, and water‐extractable and water‐unextractable arabinoxylan (EAX, UAX). Findings: The arabinose to xylose ratios (Ara/Xyl) of waxy corn cobs AX were lower than that of sweet corn cobs AX. Also, the viscosity of all samples increased with increasing concentration and decreasing temperature. In the vitro probiotic fermentation, waxy corn cobs AX was stronger in promoting the growth of probiotics than AX from sweet corn cobs. Probiotics in the AX group were predominantly acetic acid and butyric acid producers, and the waxy corn cobs AX group produced more short‐chain fatty acids than the sweet corn cobs AX group, resulting in a lower pH in the waxy corn cobs AX group. Conclusions: EAX and UAX also showed significant variations in molecular characterization, viscosity, and prebiotic properties. Waxy corn cobs AX had stronger prebiotic activity than sweet corn cobs AX. Significance and Novelty: This experiment provides a theoretical and experimental basis for studying the prebiotic properties of AX, which could guide the application of fresh corn cobs‐derived AX. [ABSTRACT FROM AUTHOR]

3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3Dprinting. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives. [ABSTRACT FROM AUTHOR]

Nanocellulose has become an important renewable component for composite inks, owing to its desirable physical properties, reinforcing capabilities, and tunable self-assembly behavior. However, it is difficult to improve the rheological performance of the nanocellulose-based composite to meet the requirement for 3D printing high resolution microarchitectures. Herein, a strategy is proposed that incorporation of amphiphilic molecular surfactant into nanocellulose gel can increase the molecular interaction via hydrophobic bonds and enhance the ink viscoelasticity. Following the design, a composite ink is formulated by adding xylan and Nonaethylene glycol monododecyl ether (C12E9) within nanocellulose gel. A new printing program is designed to achieve vertical writing of the composite ink and obtain free-standing micropillars and microhemispheres with high resolution in dozens of micrometers. The microhemisphere on an atomic force microscope (AFM) cantilever can be used as colloidal probe. This work proves that nanocellulose composite ink is a candidate for 3D printing functional devices with special microstructures. [ABSTRACT FROM AUTHOR]

Grinding aids (GA) affect the fresh and hardened state properties of cement systems in addition to the economic and ecological advantages they provide. Nevertheless, there is not enough information in the literature regarding the effect of GA utilization on the rheological properties of cementitious systems. In this study, the effect of different types of GA utilization on the grinding efficiency, setting time, and physical properties of cement and rheological properties of cement paste was investigated. Besides, adsorption of the water‐reducing admixture (polycarboxylate ether [PCE]) to the cement containing GA was investigated by total organic carbon analysis. According to the results, regardless of the type of GA, while the grinding efficiency was positively affected by GA utilization in cement, the adsorption degree of PCE, some fresh and rheological properties of the mixtures were negatively affected. With the use of GA, an increase was observed in the early age compressive strength of mortar mixtures. Consequently, the properties of cementitious systems containing GA should be taken into consideration to assess GA performance in addition to the grinding efficiency. [ABSTRACT FROM AUTHOR]

The influence of surface modification and some processing parameters on the palygorskite (Pal) dispersion and the mechanical, thermal and rheological properties of the resulting Nylon 6 nanocomposites was investigated. Natural Pal was surface modified with hexadecyl tributyl phosphonium and 3‐aminopropyl trimethoxysilane to produce organoclays with different surface energy values. Nylon 6/Pal nanocomposites were produced by twin screw extrusion and then injection molded, Pal loading was 2 wt. % in all the cases. A screw configuration was designed to impose different level of shear stresses to the nanocomposites during processing, and nanocomposites were extruded at two different screw speeds. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) observations indicated that Pal was dispersed differently depending mainly on the degree of shear stress and surface modification of Pal. The best tensile mechanical properties were achieved with Pal exhibiting the lowest surface energy value dispersed with the screw having high shear configuration. The fatigue life of nylon 6 improved with addition of Pal. The experimental results give some guidelines for producing Nylon 6/Pal nanocomposites with improved properties. [ABSTRACT FROM AUTHOR]

Hansen solubility parameter theory and rheological laws were employed to investigate the microscopic cross-linked network structure of the wear-resistant elastomer based on ethylene propylene diene monomers (EPDM)-polyamide elastomers (PAE)/graphite. With the condition of the same carbon black content, the wear volume of EPDM-PAE increased after added wax powder and decreased by adding five percent graphite. The role of microscopic cross-linked network on the wear-resistant properties was specifically characterized by a highly linear synergistic relationship between wear volume and cross-link density. The motion ability of micro chain segments has been characterized by the frequency sweep and the influence of the filler network has been represented by the strain sweep. Scanning electron microscope was used to characterize the micro filling structure, while stereomicroscope view was used to explore the wear interface. It was noteworthy that the graphite network layer formed on the abrasive surface on top of the abrasive grit wear transformed the wear mechanism into composite wear. This work was an innovative perspective to study rubber-plastic/solid lubricant-based wear-resistant elastomers, based on microscopic network structures, which could help to obtain new wear-resistant elastomers with specific properties. [ABSTRACT FROM AUTHOR]

Summary: Three‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next‐generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post‐processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions. [ABSTRACT FROM AUTHOR]

Summary: In this study, double long‐chain inulin phosphate (PDFXL) was prepared by chemically modifying long‐chain inulin (FXL) through phosphorylation. The effects of FXL and PDFXL on the rheological properties of low gluten (L‐G), medium gluten (M‐G), and high gluten (H‐G) dough were investigated using Fourier Transform Infrared (FT‐IR) and rheometer. The FT‐IR and solubility results indicated that PDFXL exhibited stronger hydrophilicity and promoted protein cross‐linking. Rheological tests revealed that the apparent viscosity of L‐G, M‐G, and H‐G dough decreased with increasing shear rate. Notably, M‐G PDFXL doughs exhibited higher shear thinning behaviour. Additionally, in the frequency and temperature sweep test, M‐G and H‐G PDFXL doughs showed higher elasticity and viscous modulus. This study reveals the modification effect of phosphorylation on FXL, providing a scientific foundation for the comprehensive application of PDFXL in flour products. [ABSTRACT FROM AUTHOR]

Polymer modified asphalt containing dynamic chemical bonds has the potential to increase the service life of asphalt pavement due to its excellent self‐healing ability. The effect of this self‐healing accelerator with dynamic chemical bond on the rheological properties and aging resistance of asphalt binder is still unclear. In this study, a self‐healing polyurea elastomer (PUA) modified asphalt containing dynamic disulfide bonds was prepared. The high‐ and low‐temperature performance and fatigue resistance of PUA modified asphalt were studied through multiple stress creep, low‐temperature bending beam rheometer, mechanical glass transition temperature, and linear amplitude scanning tests. Moreover, considering the service environment of asphalt over a wide temperature range (−30–70°C), three rheological aging indices (RAI) were proposed. At the same time, the aging resistance of PUA modified asphalt was evaluated by chemical aging index (CAI) based on carbonyl and sulfoxide groups. Finally, a linear relationship is established between RAI and CAI over a wide temperature range. The experimental results show that self‐healing accelerators can increase the resistance to permanent deformation of asphalt by 47.41% and the fatigue resistance by 88.54%. The S value of PUA modified asphalt decreased by at most 33.21% and the m value increased by at most 35.23% compared with BA at −18°C. Moreover, PUA can improve the long‐term thermal oxygen aging resistance of asphalt binders by at least 38.33% over a wide temperature range. Highlights: Rheological properties of self‐healing polyurea elastomer modified asphalt.Aging resistance of self‐healing polyurea elastomer modified asphalt.Proposed rheological aging indices for different temperature ranges.Clarified the correlation between chemical–rheological aging indices. [ABSTRACT FROM AUTHOR]

BACKGROUND: Okara is a by-product from the soybean industry and an abundant resource of insoluble soybean fiber (ISF). ISF with various properties could be obtained by different extraction methods. It is an attractive option to utilize okara by taking advantage of ISF as an emulsifier or stabilizer. RESULTS: Compared with the untreated ISF (ISFUT), superfine grinding reduced the particle size and viscosity of ISF (ISFSG). Steam explosion increased the water solubility from 17.5% to 51.7% but decreased the water holding capacity and swelling capacity of ISF (ISFSE) from 15.0 and 14.0 g/g to 4.2 and 3.3 g/g, respectively. Emulsions prepared by ISFUT and ISFSG before or after enzymatic hydrolysis presented large oil droplets and were unstable. Although emulsions prepared by ISFSE after enzymatic hydrolysis (ISFSE-E) showed flocculation, the volume-weighted average diameter (19.7 ~m) were the smallest while the viscosity and viscoelastic modulus were the highest, and exhibited excellent physical stability during storage. CONCLUSION: ISF obtained by physical and hydrolysis treatment displayed diverging physicochemical properties while ISF prepared by steam explosion-enzymatic hydrolysis presented the best potential to stabilize emulsions. The present study could provide novel information about the utilization of okara by the application of ISF as an emulsifier or stabilizer. [ABSTRACT FROM AUTHOR]

Developing high‐performance nanofluidic fibers with synergetic ionic and electric conductivities is promising for human–machine interface interaction. In such a scenario, inter‐ and intra‐forces in constituent flakes are recognized as crucial factors in determining the derived nanofluidic fiber performance. In this work, the rheological properties of Ti3C2Tx MXene solution are systematically optimized by regulating the electrostatic interaction via introducing multivalent metal cations. As a result, such multivalent cations trigger ionic crosslinking and remarkably strengthen the interaction force between nanosheets, which even forms into a tight fiber‐shaped gel network. A series of cations, such as K+, Na+, Mg2+, Zn2+, and Al3+, are introduced to enhance the ionic cross‐linking between interconnected flakes. The thus‐prepared Zn2+‐Ti3C2Tx fiber exhibits a remarkable electrical conductivity of 11 200 S cm−1, a tensile strength of 252 MPa, and an ionic conductivity of 2.51 × 10−3 S cm−1. This multivalent cation crosslinking strategy could offer some insights into developing functional nanofluidic fibers for wearable or healthcare applications. [ABSTRACT FROM AUTHOR]

This study investigated the effects of mechanical recycling on the crystallization, mechanical, thermal, and rheological properties of recycled high‐density polyethylene (rHDPE), as well as vHDPE/rHDPE pellets and films made by different compositions. The results confirmed the presence of contaminants in rHDPEs, and the crystalline diameter of rHDPE is smaller than that of virgin high‐density polyethylene (vHDPE), with diameters ranging from 0.60 to 0.72 μm. The content of 75 wt% vHDPE in rHDPE film could repair the defects of crystalline morphology to approximate that of vHDPE films and significantly improve the elongation at break. The temperature required for the transition from crystalline to amorphous state of rHDPE film was 2°C lower than that of vHDPE, and the crystallization time and crystallinity declined compared to that of vHDPE. For rheological performance, the apparent shear viscosity and melt fluidity of rHDPE were worse than those of vHDPE. The blending of low rHDPE with vHDPE is a feasible option not only to reduce plastic waste but also to maintain acceptable properties of the blend composition. [ABSTRACT FROM AUTHOR]

Mastication can improve the plasticity and reduce the molar mass of natural rubber (NR). The end product properties greatly depend on the efficiency of mastication. For NR before and after mastication, the changes in molecular properties are mainly attributed to the effects of mechanical and thermo‐oxidative degradation. We investigated the variations in molecular weight, molecular weight distribution, degree of branching, and thermal stability of NR after mastication at 35, 75, and 110 rpm for 20 min. The results show that NR has a smaller molecular weight, broader molecular weight distribution, and a lower degree of structural branching at higher rotor speeds. Additionally, the rheological measurements were compared with gel permeation chromatography results, and the comparative outcomes reflect a strong correlation between these data. Rheological analysis reveals considerable complex relationships, and this measurement is more efficient, simple, and convenient than the other technique. [ABSTRACT FROM AUTHOR]

Summary: The present study aimed to comparatively analyse the functional properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures. And the microstructural characteristics of the particles were assessed by Fourier transform infrared, scanning electronic microscopy, and SDS‐PAGE to detect critical changes. The results showed that the solubility of enzymatically extracted protein was significantly improved by spray drying after pectin hydration (AP‐LMP and AP‐HMP), from 76.77% (AP) to 97.87% (AP‐LMP) and 97.13% (AP‐HMP), respectively. And the spray drying water‐extracted protein (HP) after pectin hydration (HP‐LMP and HP ‐HMP) exhibited a greater emulsifying property, from 103.10 m2/g (HP) to 145.55 ± 0.92 m2/g (HP‐LMP) and 200.29 ± 1.16 m2/g (HP‐HMP). The spray drying after pectin hydration had successfully enhanced emulsifying and rheological properties when compared with AP and HP. The results of SDS‐PAGE showed more protein participated in the formation of macromolecule and FT‐IR spectra demonstrated the formation of protein‐pectin spray drying particles facilitated not only by electrostatic interactions but also by covalent binding via Maillard reaction, made a closely compatible protein structure verified by the improvement of fluorescence intensity. This work is expected to provide a theoretical basic data for the development and application of scallop mantle extracted proteins. [ABSTRACT FROM AUTHOR]

Summary: This study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut. [ABSTRACT FROM AUTHOR]

Polyethylene glycol (PEG), polypropylene glycol (PPG), and poly(ethylene glycol‐co‐propylene glycol) (PEPG) of number average molar masses (Mn) of 6–20 kDa are used as macroinitiators in the ring‐opening polymerization (ROP) of l‐lactide to synthesize high molar mass (50 kDa < MnCopo < 120 kDa) PLLA‐b‐polyether‐b‐PLLA linear triblock and starblock copolymers. At the studied block lengths, PEG and PEPG blocks exhibit miscibility with the PLLA blocks in the amorphous domains leading to a plasticization effect. As the PEG or PEPG block content is increased to 18 %wt, the Tg (Tg ≈ 24 °C) and the elastic modulus (E ≈ 500 MPa) are reduced, while the elongation at break (εb ≈ 280%) and crystallization rate are increased. At the same time, small angle oscillatory shear (SAOS) rheometric measurements show that the plasticized copolymers have a reduced melt viscosity. In contrast, SAOS and DSC measurements of the PPG‐containing block copolymers reveal phase separation of the PPG and PLA blocks leading to microstructures in the melt. Tensile tests show that the phase‐separated PPG‐containing block copolymers are more ductile than PLA homopolymers, but more brittle than the PEG‐ or PEPG‐plasticized block copolymers. [ABSTRACT FROM AUTHOR]

Post‐industrial low‐density and linear low‐density polyethylene blown films are mechanically recycled for reutilizing in the production of blown films for packaging applications. This process enables the production of films with lower cost and similar properties while preserving the environment and lowering the amount of waste material disposed of. The mechanical recycling process results in the production of recycled pellets. This process includes chopping, washing, drying, and reprocessing. Mixtures of these recycled materials and their virgin form with various concentrations are shaped into blown films with inherent 70 and 30 wt% loadings for low‐density polyethylene and linear low‐density polyethylene components, respectively. Fourier transform infrared spectroscopy results of the recycled material show no contamination or chemical reaction with other materials. Gel permeation chromatography is carried out on the virgin and recycled low‐density polyethylene and linear low‐density polyethylene, and the results indicate the occurrence of chain session and crosslinking during the recycling process. The decline in the thermal properties of the samples, seen from the differential scanning calorimetry results, indicates the presence of crosslinks. The effect of structural changes caused by the recycling process on the rheological properties is studied. The miscibility of the blend components is evaluated by Cole–Cole plots and then further proved by Han and Van Gurp–Palman curves. Mechanical properties display an upturn following the presence of the crosslinkes. A decline in the optical properties in the films caused by the refraction of light by the crosslink structure in the film bulk and on the surface is evident. Highlights: LDPE and LLDPE were recycled according to the circular economy approachBlown films containing virgin and recycled LDPE and LLDPE were producedChain scission and crosslinking as a result of recycling were studiedRheological, thermal, mechanical, and optical properties were studied [ABSTRACT FROM AUTHOR]

In order to solve the problems of dust, low mixing efficiency, and poor quality stability in dry mixing and continuous mixing, this study combined the flocculation extrusion technology with continuous mixing technology of carbon black/additives/natural rubber composites. The flocculation of latex was achieved by carbon black itself and the shearing of the twin screw. The continuous mixing was carried out in a double‐rotor continuous mixer, which was composed of functional elements such as the exhaust section and extrusion section. The results showed that the technology promoted the formation of the filler‐rubber network, the sensitivity of viscosity to temperature was weakened, and the rubber was closer to a Newtonian fluid, with less extrusion swell phenomenon and no obvious spiral distortion. Compared with the dry mixing, the tensile strength, rebound rate, and abrasion resistance of the rubber composites prepared by this technology were increased by 11%, 31%, and 9%, respectively, providing theoretical and technical guidance for the green production and continuous production of high‐performance natural rubber composites. Highlights: The process is achieved by a twin‐screw extruder and a twin‐rotor continuous mixer.The process promotes the formation of the filler‐rubber network.The sensitivity of viscosity to temperature is weakened, with no spiral distortion.The tensile strength, rebound rate, and abrasion resistance are increased by 11%, 31%, and 9%. [ABSTRACT FROM AUTHOR]

Enteral nutrition is a type of nutritional support that provides the necessary sources of energy and protein for patients who suffer from dysphagia, chronic disease, and loss of appetite. In this study, a gelatin‐maltodextrin binary biopolymer system has been incorporated into a semi‐solid formula. The I‐optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30 days of storage at 5°C. Solid viscoelastic behavior has been approved since G′ > G″ in the frequency sweep test with no cross‐over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol‐to‐solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin‐to‐maltodextrin ratio following melting at 37°C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between −4.4 and 1.7 mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube‐feeding patients, with a gelatin‐to‐maltodextrin ratio of 4.35:3.64% w/w on day 17.4. [ABSTRACT FROM AUTHOR]

BACKGROUND: Myofibrillar proteins, the main contributors to the quality of meat products, are the main structural protein component of muscle and have functional properties such as the formation of a 3D protein gel network and water binding. The susceptibility of meat‐derived proteins to heat‐induced aggregation is the functional constraint that hinders their applications in industry, and so establishing an effective but simple method to improve their thermostability of the proteins is of great importance. RESULTS: In the present study, we describe an easy approach to perform high colloidal thermostability of both paramyosin and actin by mixing them at low ionic strength. The improvement in thermal stability was found to be derived from intermolecular interactions between these two different proteins through non‐covalent binding with each other. Consequently, such interactions protected each of them from thermal‐induced degradation compared to individual components. Notably, this binary native protein mixture rather than single paramyosin or actin component has the ability to form protein hydrogels with a shear‐thinning and reversible sol–gel transformation behavior, which is markedly different from most of reported heat‐induced, denatured protein hydrogels. CONCLUSION: The present study not only presents a facile and effective strategy for improvement of the thermal stability and gel properties of a binary paramyosin and actin mixture, but also enhances our understanding of how mutual interactions of protein components affect their physicochemical and functional properties. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Egg replacement is a notable food trend for academics and industry. Dry‐fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20–40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency‐dependent and temperature‐dependent behaviors) were investigated. RESULTS: Frequency sweep revealed a higher storage modulus (G′) than loss modulus (G″), indicating predominantly elastic‐like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G′ increased starting from 80 °C in all DFp‐based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact. CONCLUSION: Overall, eggs in cake formulation can be substituted by plant‐based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Goose liver oil (GLO) is a solid–liquid mixture, rich in polyunsaturated fatty acids and high in nutritional value, but poor in fluidity and easily oxidized. Therefore, oil‐in‐water (O/W) Pickering emulsions of three polysaccharides and soy protein isolate (SPI) with GLO were prepared to improve the stability of it. Results: Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), Fourier‐transform infrared spectroscopy, and zeta potential revealed that the SPI and complexes with konjac glucomannan, pectin, and guar gum (GG) ranged from 17 to 75 kDa, with the site of action being the –OH stretch and the amide group, and bound by hydrogen bonding. Adding konjac glucomannan and GG significantly increased the water contact angle of the SPI to 74.1° and 59.0°, respectively. Therefore, the protein–polysaccharide complexes could enhance the emulsion stability. In addition, the O/W Pickering emulsions with GLO had near‐Newtonian fluid rheological properties with a significant increase in apparent viscosity and viscoelasticity, forming a dual network structure consisting of a ductile and flexible protein network and a rigid and brittle polysaccharide network. The microstructure observation indicated that the O/W emulsions were spherical and homogeneous. The highest emulsification activity was observed for the SPI–GG–GLO emulsions, without significant delamination or flocculation and high oxidative stability after 7 days in storage. Conclusion: These results demonstrate that the construction of SPI–GG–GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Ultrathin inorganic nanowires are an emerging class of building blocks for creating functional materials and devices, but there remains challenging to fine‐tune the structure and property of the nanowires at the molecular level. Here, this work shows that ultrathin polymer‐grafted gold nanowires (PG‐AuNWs) can exhibit bottlebrush polymer‐like physical behaviors and macroscopic properties. The hybrid PG‐AuNWs in solutions show polymer‐like viscoelasticity which can be finely regulated by controlling the structural parameters (e.g., length of the AuNWs, molecular weight of grafted polymers) of the PG‐AuNWs, the environmental conditions (e.g., temperature, solvent compositions), and the aging time. Furthermore, this work unravels at the molecular level that the conformational properties (e.g., contour length, persistence length, and mean‐squared radius of gyration) of the PG‐AuNWs can be correlated to their structural parameters following similar power‐law relations as molecular bottlebrush polymers. This work bridges the fundamental gap between polymer‐like inorganic nanowires and bottlebrush polymers, thus accelerating the development of new nanowire‐based functional hybrid materials and devices. [ABSTRACT FROM AUTHOR]

This study investigated the radiation effects of commercially available medical disposable protective clothing materials under γ irradiation. FT‐IR, contact angle, DSC, OIT, and mechanical properties were used to examine the radiation effects of medical disposable protective clothing materials. The results showed when the radiation dose was less than or equal to 50 kGy, the FT‐IR spectra did not show any changes. However, when the radiation dose reached 70 kGy, new absorption peaks appeared in the infrared spectra of the TS−A and TS−B medical disposable protective clothing materials, indicating chemical changes. Contact angle analysis showed that medical disposable protective clothing materials were hydrophobic and had higher hydrophobicity on the inside than the outside under different packaging and irradiation conditions. Rheological analysis showed that the shear thinning phenomenon of medical disposable protective clothing materials increased significantly with the increase of radiation dose, and good rheological behavior was observed under vacuum packaging conditions when the radiation dose was 30 kGy. The crystallinity and initial crystallization temperature showed the order of vacuum, nitrogen, and air. The oxidation induction time trend was vacuum>nitrogen>air, while the fracture strength trend was nitrogen>vacuum>air. The mechanical properties met the national standard. [ABSTRACT FROM AUTHOR]

In recent years, the use of low viscosity and in‐situ polymerizable thermoplastic acrylic resins for advanced fiber reinforced composites has grown, specially to address the difficulty of fiber impregnation with high‐melt viscosity thermoplastic polymers. The present work investigated the curing kinetics, chemo‐rheology of an acrylic resin system for in‐situ pultrusion, and proposed the corresponding constitutive models. First, the curing kinetics was studied with the differential scanning calorimetry experiments. The viscosity development was obtained by a rheometer as functions of the degree of cure (DOC) and temperatures. The gelation point was acquired from the intersection point of storage and loss modulus curves through dynamic mechanical analysis test, which occurs at DOC of 0.65 determined by the cure kinetics model. Through the dynamic mechanical analysis, a four step cure hardening modulus model (modified CHILE approach) was proposed. The aforementioned models were applied in a case study to evaluate the influence of process parameters on the DOC, viscosity and physical behavior of the acrylic resin system in the pultrusion die. Highlights: Material characterizations of an acrylic resin system are investigated.The cure kinetics and viscosity and elastic modulus models are proposed.A pultrusion case study is given. [ABSTRACT FROM AUTHOR]