Rheology micro

Lu B, Zheng Y, Scriven LE, Davis HT, Talmon Y, Zakin JL (1998) Effect of variation counterion-to-surfactant ratio on rheology and micro-structures of drag reducing cationic surfactant systems. Rheol Acta 37 528-548... 

Berman, A. and IsraelachivUi, J. N., Surface Force and Micro-Rheology of Molecularly Thin Liquid Films, Han-book of Micro/Nanotribology, 2nd ed., B. Buushan, Ed., CRC Press, Boca Raton, FL. 

Rheological measurements. Routine viscosity measurements were made with a Wells-Brookfield micro-cone and plate viscometer, or a Brookfield LVT(D) viscometer with UL adapter. Viscosity-temperature profiles were obtained using the latter coupled via an insulated heating jacket to a Haake F3C circulator and PG100 temperature programmer or microcomputer and suitable interface. Signals from the viscometer and a suitably placed thermocouple were recorded on an X-Y recorder, or captured directly by an HP laboratory data system. 

Matia-Merino, L., Lau, K., Dickinson, E. (2004). Effects of low-methoxyl amidated pectin and ionic calcium on rheology and micro structure of acid-induced sodium caseinate gels. Food Hydrocolloids, 18, 271-281. 

The interesterification of fats and oils is the only way to create new hybrid products with new physical, and especially new rheological properties. Chemical interesterification is well known, but has no position or chain specificity, and is not very clean. With lipases in micro-aqueous media, the exchange of acyl groups between the different triglycerides may be oriented, and designed according to the specificity of the enzyme. 

Measurement of linear viscolelastic properties is a useful way of gaining information about a food s micro structure and how this influences the food s rheological character (Narine and Marangoni, 1999 Gunsekaran and Ak, 2002). However, many processing operations, and mastication, involve large, rapid deformations during which viscoelastic behavior is nonlinear. 

Marangoni s group has since advanced the fractal theory applying Shih et al. s weak link regime with Vreeker s rheological findings to develop a fractal theory for fat crystal networks. Fat crystal networks are considered as cross-linked fractal clusters formed by aggregating fat crystals. Self-similarity is assumed to exist within the clusters, from the primary fat crystals to the clusters. If the force-constant of the links between micro structures was expressed as k/, then the macroscopic elastic constant K (in one dimension) of the network could be modeled as ... 

Surfactant additives have been studied intensively in recent years because of the self-reparability or self-assembly of their micro structures after degradation by mechanical or extensional stresses. This ability has led to many studies of their applications in DHC recirculation systems. Classifications of surfactant DR As and their self-assembly nature are described. Also discussed in this section are the main research results on microstructures, rheological properties, HTR of surfactant DR solutions, and approaches to enhance heat transfer coefficients. Significant field tests around the world are reviewed. 

Krishnamurthy L (2005) Micro structure and rheology of polymer-colloid mixtures. Ph.D Thesis, University of Delaware... 

As noted in Section II.E, both layers decrease the absorption rate, especially of large water-soluble molecules, since the diffusion coefficient is directly proportional to the reciprocal values of both the hydrodynamic radius and the viscosity of the layers. About the influence of absorption enhancers on mucus rheology very little is known. Bile salts and phospholipids are known to reduce the viscoelasticity of bronchial mucus and probably also of mucus layers in the gastrointestinal tract [40], The results should be interpreted with caution since it is not the observed (macro)viscosity that determines the diffusion rate in polymer networks but the much lower (micro)viscosity between the polymer chains [41]. 

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