Graphene oxide (GO) is a promising material widely utilized in advanced materials engineering, such as in the development of soft robotics, sensors, and flexible devices. Considering that GOs are often processed using solution-based methods, a comprehensive understanding of the fundamental characteristics of GO in dispersion states becomes crucial given their significant influence on the ultimate properties of the device. GOs inherently exhibit polydispersity in solution, which plays a critical role in determining the mechanical behavior and flowability. However, research in the domain of 2D colloids concerning the effects of GO's polydispersity on its rheological properties and microstructure is relatively scant. Consequently, gaining a comprehensive understanding of how GO's polydispersity affects these critical aspects remains a pressing concern. In this study, we aim to investigate the dispersions and structure of GOs and clarify the effect of polydispersity on the rheological properties and yielding behavior. Using a rheometer, polarized optical microscopy, and small-angle X-ray scattering, we found that higher polydispersity in the same average size leads to overall improved rheological properties and higher flowability during yielding. Thus, our study can be beneficial in the employment of polydispersity in the processing of GO such as 3D printing and fiber spinning.
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http://dx.doi.org/10.1021/acsami.4c10059 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address:
The effects of TGase on hardness, water holding capacity (WHC), molecular forces, structural properties, microstructure and rheological behaviors of TGase-induced cowpea protein isolate gel (T-CPIG) and cowpea albumin gel (T-CPAG) were investigated. TGase significantly increased the hardness of gels and the most stable three-dimensional network structures were formed by adding 20 U/g and 28 U/g. Not only the non-network structure proteins of gels and free sulfhydryl groups were fewer but also the β-fold and β-angle relative contents were higher than cowpea protein isolate (CPI) and cowpea albumin (CPA).
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
View Article and Find Full Text PDFGels
December 2024
Ufa Institute of Chemistry, Ufa Federal Research Center, Russian Academy of Sciences, 450054 Ufa, Russia.
The application of nanocomposites based on polyacrylamide hydrogels as well as silica nanoparticles in various tasks related to the petroleum industry has been rapidly developing in the last 10-15 years. Analysis of the literature has shown that the introduction of nanoparticles into hydrogels significantly increases their structural and mechanical characteristics and improves their thermal stability. Nanocomposites based on hydrogels are used in different technological processes of oil production: for conformance control, water shutoff in production wells, and well killing with loss circulation control.
View Article and Find Full Text PDFGels
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network.
View Article and Find Full Text PDFGels
December 2024
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
This study aimed to prepare ultrasonically modified peanut protein-guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6% peanut protein, 50% oil and 0.
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