This work focuses on the advanced modeling of the thixotropic nature of blood, coupled with an elasto-visco-plastic formulation by invoking a consistent and validated model for TEVP materials. The proposed model has been verified for the adequate description of the rheological behavior of suspensions, introducing a scalar variable that describes dynamically the level of internal microstructure of rouleaux at any instance, capturing accurately the aggregation and disaggregation mechanisms of the RBCs. Also, a non-linear fitting is adopted for the definition of the model's parameters on limited available experimental data of steady and transient rheometric flows of blood samples. We present the predictability of the new model in various steady and transient rheometric flows, including startup shear, rectangular shear steps, shear cessation, triangular shear steps and LAOS tests. Our model provides predictions for the elasto-thixotropic mechanism in startup shear flows, demonstrating a non-monotonic relationship of the thixotropic index on the shear-rate. The intermittent shear step test reveals the dynamics of the structural reconstruction, which in turn is associated with the aggregation process. Moreover, our model offers robust predictions for less examined tests such as uniaxial elongation, in which normal stress was found to have considerable contribution. Apart from the integrated modeling of blood rheological complexity, our implementation is adequate for multi-dimensional simulations due to its tensorial formalism accomplished with a single time scale for the thixotropic effects, resulting in a low computational cost compared to other TEVP models.
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http://dx.doi.org/10.3390/ma13184184 | DOI Listing |
Yogurt is a popular milk-based product known for its nutritional benefits and effects on the large intestine. However, yogurt production faces challenges like texture, consistency, and syneresis. Hydrocolloids, such as gums and polysaccharides, can enhance yogurt's consistency and rheological properties.
View Article and Find Full Text PDFFood Chem
March 2025
State Key Laboratory of Food Science and Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China. Electronic address:
In this study, pea protein isolate (PPI) and cellulose nanocrystals (CNC) were used to prepare oil-in-water emulsions, and the effects of pH and the oil content on the properties of the emulsions were investigated. The microstructural analysis revealed that PPI and CNC formed complexes by electrostatic attraction at pH 3.0 and 4.
View Article and Find Full Text PDFPharmaceutics
October 2024
Department of Biomedical and Pharmaceutical Sciences, University of Montana, Missoula, MT 59812, USA.
This study assessed the effects of formulation components on the long-term stability of a previously described tetraethyl orthosilicate-based drug delivery system. Early stability studies of a product concept are crucial not only to provide information on the overall system stability and individual components' contributions to it, but also to identify opportunities for dosage form optimization and to define its use case. We assessed the time-dependent thixogel properties-specifically, mechanical strength, thixotropy, release of model drug, and dry substance-in both real-time and accelerated shelf-life determination set-ups.
View Article and Find Full Text PDFMolecules
November 2024
Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain.
The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of fat, the moisture content, particle-size distribution, the concentration of emulsifiers, or manufacturing conditions, among others. This study focusses on the rheological properties of an industrially manufactured chocolate with a 48% cocoa content, and the effect caused by the addition of two emulsifiers (soya lecithin and polyglycerol polyricinoleate (PGPR)) on the rheological properties.
View Article and Find Full Text PDFPharm Dev Technol
November 2024
Department of Pharmacy, University of Novi Sad - Faculty of Medicine, Novi Sad, Serbia.
The extent and rate of release of active substances from topical products must be sufficient to ensure their effectiveness, which depends on selecting the most appropriate formulation. This study examined allantoin emulsions and gel formulations. In water-in-oil (W/O) and oil-in-water (O/W) emulsions, the main emulsifier was varied, while the same gelling agent was used in all formulations to test the effects of oil phase presence and emulsifier type on allantoin release, as well as the formulations' rheological and textural characteristics.
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