Search Results - "Large amplitude oscillatory shear"

Non-linear viscoelastic characterization of perfluroelastomer raw rubber

Authors: SONG Rong-hao1, LI Zhen-lian2, HUANG Kai-ming2, YANG Rui1, WANG Chen1, SU Zheng-tao

Source: Hecheng xiangjiao gongye, Vol 48, Iss 5, Pp 330-338 (2025)

Subject Terms: perfluroelastomer， large-amplitude oscillatory shear， non-linear viscoelasticity， molecular weight， branching degree， fourier transform rheo-logy， geometric analysis method，, Organic chemistry, QD241-441, Chemical engineering, TP155-156, Chemicals: Manufacture, use, etc., TP200-248

File Description: electronic resource

Relation: http://hcxjgy.paperopen.com/#/digest?ArticleID=3335; https://doaj.org/toc/1000-1255

Access URL: https://doaj.org/article/14cf907e08a444a0bf6b6305cd148266

Effect of Particle Stiffness and Surface Properties on the Non-Linear Viscoelasticity of Dense Microgel Suspensions

Authors: Jacopo Vialetto Shivaprakash N. Ramakrishna Lucio Isa et al.

Source: Journal of Colloid and Interface Science. 672:814-823

Subject Terms: Atomic force microscopy, Colloidal particles, Microgels, Large-amplitude oscillatory shear (LAOS), Rheology, Yielding, Condensed Matter - Soft Condensed Matter

File Description: application/pdf

Access URL: https://pubmed.ncbi.nlm.nih.gov/38878623
http://arxiv.org/abs/2403.03113
https://hdl.handle.net/2158/1364796
https://doi.org/10.1016/j.jcis.2024.05.214
https://www.sciencedirect.com/science/article/pii/S0021979724012086

Predicting puff pastry margarine performances based on LAOS output.

Authors: Chakraborty, Arpita Blecker, Christophe Van Hoed, V et al.

Source: Food Research International, 206, 116062 (2025-04)

Subject Terms: Hardness, LAOS, Lamination margarine, Linear rheology, Maturation temperatures, Non-linear rheology, Puff pastry margarine, SAOS, SFC, Thumb test, Viscosity, Elasticity, Food Handling/methods, Cooking/methods, Rheology, Large amplitude oscillatory shear, Maturation temperature, Non linear, Solid fat content, Cooking, Food Handling, Food Science, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: https://api.elsevier.com/content/article/PII:S0963996925003990?httpAccept=text/xml; urn:issn:0963-9969; urn:issn:1873-7145

Access URL: https://orbi.uliege.be/handle/2268/330257

Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea

Authors: Penghui Shen Xingfa Ma Roland Gouzy et al.

Source: Food Hydrocolloids. 164:111245

Subject Terms: Thermal gelation, Large amplitude oscillatory shear (LAOS), Molecular interactions, Rheology, Microstructure, Pulse proteins

Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing

Authors: Ye Tao Jiaming Cai Peng Wang et al.

Source: Ultrasonics Sonochemistry, Vol 112, Iss , Pp 107205- (2025)

Subject Terms: Myofibrillar protein, Emulsion-filled gel, Gel structures, Large amplitude oscillatory shear, Tribology, Chemistry, QD1-999, Acoustics. Sound, QC221-246

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1350417724004541; https://doaj.org/toc/1350-4177

Access URL: https://doaj.org/article/721c8608717045059a33e6b87e971f4f

Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion

Authors: Shuzo Hashimoto Naoya Ikenaga Atze Jan van der Goot et al.

Source: Current Research in Food Science, Vol 10, Iss , Pp 100989- (2025)

Subject Terms: High moisture extrusion, Oil incorporation, Screw configuration, Kneading discs, Large amplitude oscillatory shear, Multiphoton microscopy, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927125000206; https://doaj.org/toc/2665-9271

Access URL: https://doaj.org/article/7501ced76f9f4eae8ebf432e4b143d1e

Features and limitations of recent elastoviscoplastic constitutive models under Large Amplitude Oscillatory Shear (LAOS)

Authors: Agrawal, Rishav García-Tuñón, Esther Poole, Robert J. et al.

Source: Agrawal, R, García-Tuñón, E, Poole, R J & Fonte, C P 2025, 'Features and limitations of recent elastoviscoplastic constitutive models under Large Amplitude Oscillatory Shear (LAOS)', Journal of Non-Newtonian Fluid Mechanics, vol. 338, 105407. https://doi.org/10.1016/j.jnnfm.2025.105407

Subject Terms: Elastoviscoplastic (EVP) models, KDR model, Large Amplitude Oscillatory Shear, Saramito model, Sequence of Physical Processes

Availability: https://research.manchester.ac.uk/en/publications/4f56858d-143f-4856-9b05-82487fee338e
https://doi.org/10.1016/j.jnnfm.2025.105407

Nonlinear Viscoelasticity of and Structural Modulation in Guar Gum-Enhanced Triple-Network Hydrogels

Authors: Yi Luo Werner Pauer Gerrit A. Luinstra

Source: Polymers ; Volume 17 ; Issue 5 ; Pages: 597

Subject Terms: guar gum, large-amplitude oscillatory shear (LAOS), crystallinity

File Description: application/pdf

Relation: Polymer Physics and Theory; https://dx.doi.org/10.3390/polym17050597

Availability: https://doi.org/10.3390/polym17050597

Effect of particle stiffness and surface properties on the non-linear viscoelasticity of dense microgel suspensions

Authors: Vialetto, Jacopo Ramakrishna, Shivaprakash Narve Isa, Lucio et al.

Source: Journal of Colloid and Interface Science, 672

Subject Terms: Colloidal particles, Large-amplitude oscillatory shear (LAOS), Yielding, Rheology, Microgels, Atomic force microscopy

File Description: application/application/pdf

Access URL: http://hdl.handle.net/20.500.11850/681698

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Authors: Wittek, Patrick Zeiler, Nicole Karbstein, Heike P. et al.

Source: Applied Rheology, Vol 30, Iss 1, Pp 64-76 (2020)
Applied rheology, 30 (1), 64–76

Subject Terms: Highly concentrated protein, highly concentrated protein, ddc:660, large amplitude oscillatory shear (LAOS), 04 agricultural and veterinary sciences, closed cavity rheometer, Chemical engineering, extrusion, 0404 agricultural biotechnology, large amplitude oscillatory shear (laos), TA401-492, Materials of engineering and construction. Mechanics of materials, viscoelasticity

File Description: application/pdf

Access URL: https://www.degruyter.com/document/doi/10.1515/arh-2020-0107/pdf
https://doaj.org/article/ddfe9127d97942dd9fbb48feb7b23c0b
https://www.degruyter.com/document/doi/10.1515/arh-2020-0107/html
https://publikationen.bibliothek.kit.edu/1000126901/94014198
https://publikationen.bibliothek.kit.edu/1000126901

Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties

Authors: Wang, Q. Espert, María Hernández, María Jesús et al.

Contributors: Wang, Q. Espert, María Hernández, María Jesús et al.

Subject Terms: Cream cheese, Emulsion, Large-amplitude oscillatory shear (LAOS), Oleogel, Sensory evaluation

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-137587OB-C21/ES/EMULSIONES GELIFICADAS CLEAN LABEL ESTRUCTURADAS CON INGREDIENTES VEGETALES COMO SUSTITUTAS DE GRASA SALUDABLE EN ALIMENTOS. INVESTIGACION FISICA Y SENSORIAL./; info:eu-repo/grantAgreement/AEI//CEX 2021-001189-S; Food Hydrocolloids; https://doi.org/10.1016/j.foodhyd.2024.109740; Sí; Food Hydrocolloids 150: 109740 (2024); https://hdl.handle.net/10261/346222; http://dx.doi.org/10.13039/501100004837; https://api.elsevier.com/content/abstract/scopus_id/85181977078

Availability: https://hdl.handle.net/10261/346222
https://doi.org/10.1016/j.foodhyd.2024.109740
https://doi.org/10.13039/501100004837
https://api.elsevier.com/content/abstract/scopus_id/85181977078

Acid-induced gels from mixtures of micellar casein and pea protein:Effect of protein ratio and preheating route

Authors: Xia, Wenjie Czaja, Tomasz Pawel Via, Matias et al.

Source: Xia , W , Czaja , T P , Via , M , Zhang , H , Clausen , M P & Ahrné , L 2024 , ' Acid-induced gels from mixtures of micellar casein and pea protein : Effect of protein ratio and preheating route ' , Food Hydrocolloids , vol. 153 , 110045 . https://doi.org/10.1016/j.foodhyd.2024.110045

Subject Terms: Glucono-δ-lactone (GDL), Hybrid protein gels, Large amplitude oscillatory shear (LAOS), Lissajous-Bowditch plots, Low-field nuclear magnetic resonance (LF-NMR), Super-resolution microscopy (stimulated emission depletion, STED)

File Description: application/pdf

Availability: https://researchprofiles.ku.dk/da/publications/eeadcdd2-1214-450b-8a57-418c53393e6d
https://doi.org/10.1016/j.foodhyd.2024.110045
https://curis.ku.dk/ws/files/389310734/1_s2.0_S0268005X24003199_main.pdf

Investigating the phase behaviour of binary suspensions of cellulose nanocrystals and montmorillonite with nonlinear rheology, SAXS and polarized optical microscopy

Authors: Tom, Catherine Paineau, Erwan Pujala, Ravi Kumar et al.

Contributors: Tom, Catherine Paineau, Erwan Pujala, Ravi Kumar et al.

Source: ISSN: 0927-7757 ; EISSN: 1873-4359.

Subject Terms: Cellulose nanocrystals, Rheology, CNC/Montmorillonite nanocomposite, Large amplitude oscillatory shear (LAOS), Strain stiffening, Lissajous-Bowditch plots, [PHYS.PHYS.PHYS-CHEM-PH]Physics [physics]/Physics [physics]/Chemical Physics [physics.chem-ph], [CHIM.MATE]Chemical Sciences/Material chemistry

Availability: https://hal.science/hal-04478988
https://hal.science/hal-04478988v1/document
https://hal.science/hal-04478988v1/file/Clean%20Manuscript.pdf
https://doi.org/10.1016/j.colsurfa.2023.132972

Re-entrant phase transitions in Laponite/Gum Arabic nanocomposites

Authors: Tom, Catherine Chazapi, Ioanna Paineau, Erwan et al.

Contributors: Tom, Catherine Chazapi, Ioanna Paineau, Erwan et al.

Source: ISSN: 0141-8130 ; International Journal of Biological Macromolecules ; https://hal.science/hal-04731381 ; International Journal of Biological Macromolecules, 2024, 280, pp.135828. ⟨10.1016/j.ijbiomac.2024.135828⟩.

Subject Terms: Laponite/GA nanocomposite, Large amplitude oscillatory shear (LAOS), Phase transition, Gum arabic, Rheology, [CHIM.POLY]Chemical Sciences/Polymers, [PHYS.COND.CM-SCM]Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft]

Availability: https://hal.science/hal-04731381
https://hal.science/hal-04731381v1/document
https://hal.science/hal-04731381v1/file/Tom%20et%20al%20-final%20version.pdf
https://doi.org/10.1016/j.ijbiomac.2024.135828

Machine learning for viscoelastic constitutive model identification and parameterisation using Large Amplitude Oscillatory Shear

Authors: John, T. P. Mowbray, M. Alalwyat, A. et al.

Source: John, T P, Mowbray, M, Alalwyat, A, Vousvoukis, M, Martin, P, Kowalski, A & Fonte, C P 2024, 'Machine learning for viscoelastic constitutive model identification and parameterisation using Large Amplitude Oscillatory Shear', Chemical Engineering Science, vol. 294, 120075. https://doi.org/10.1016/j.ces.2024.120075

Subject Terms: Constitutive models, Large Amplitude Oscillatory Shear (LAOS), Random forest, Rheology, Viscoelasticity

Availability: https://research.manchester.ac.uk/en/publications/60330fac-ea85-4387-89d5-5a9ea3b67b3a
https://doi.org/10.1016/j.ces.2024.120075
http://www.scopus.com/inward/record.url?scp=85190539903&partnerID=8YFLogxK

Bulk and Interfacial Contributions to Stabilization of Cyclodextrin-Based Emulsions Mediated by Bacterial Cellulose

Authors: Jie Hou Cailing Chu Hua-Neng Xu et al.

Source: Langmuir. 37:1961-1969

Subject Terms: 0301 basic medicine, concentration, Cyclodextrin-Based Emulsions Mediated, Chemical Sciences not elsewhere classified, Bacterial Cellulose Cyclodextrin, Biophysics, 02 engineering and technology, Mathematical Sciences not elsewhere classified, BC, large-amplitude oscillatory shear e, 03 medical and health sciences, Space Science, flocculation, Environmental Sciences not elsewhere classified, CD inclusion complexes, Cellulose, Cancer, Cyclodextrins, IC, Flocculation, emulsion droplet surface, Astronomical and Space Sciences not elsewhere classified, CD-based emulsion droplets, Emulsions, CD-based emulsions, Rheology, 0210 nano-technology, Biotechnology, Biological Sciences not elsewhere classified

Access URL: https://pubmed.ncbi.nlm.nih.gov/33481604
https://www.ncbi.nlm.nih.gov/pubmed/33481604
https://pubs.acs.org/doi/10.1021/acs.langmuir.0c03478
https://www.scilit.net/article/3097a18538befe65a37d97e48bfb5194
https://pubmed.ncbi.nlm.nih.gov/33481604/
https://pubag.nal.usda.gov/catalog/7267695

Advances in large amplitude oscillatory shear Rheology of food materials

Authors: Merve Yildirim Erturk Anh Nghi Minh Le Jozef Kokini

Source: Frontiers in Food Science and Technology, Vol 3 (2023)

Subject Terms: 2. Zero hunger, 0103 physical sciences, medium amplitude oscillatory shear Rheology, nonlinear Rheology, 02 engineering and technology, large amplitude oscillatory shear Rheology, TP368-456, food Rheology, 0210 nano-technology, 01 natural sciences, sequence of physical processes, Food processing and manufacture

Access URL: https://doaj.org/article/f5a365430a184b6fa1a15bb910535de5

Probing the non-linear rheological behavior of self-reinforced microfibrillar LDPE/PP composites using LargeAmplitude Oscillatory Shear (LAOS)

Authors: Parajua-Sejil, Caroline Truchot, Vivien Yousfi, Mohamed et al.

Contributors: Parajua-Sejil, Caroline Truchot, Vivien Yousfi, Mohamed et al.

Source: Annual European Rheology Conference, AERC 2025 ; https://hal.science/hal-05041089 ; Annual European Rheology Conference, AERC 2025, Apr 2025, Lyon, France

Subject Terms: Self-reinforced microfibrillar composites, Polyolefin, Polyethylene, Polymer blends, Polypropylene, Large Amplitude Oscillatory Shear (LAOS), [CHIM]Chemical Sciences, [SPI]Engineering Sciences [physics]

Subject Geographic: Lyon, France

Availability: https://hal.science/hal-05041089

Easy-Processable and Aging-Free All-Polymer Polysiloxane Composites

Authors: Liyang Shen Tung-ping Wang Shailja Goyal et al.

Contributors: Liyang Shen Tung-ping Wang Shailja Goyal et al.

Source: ACS Applied Polymer Materials. 2:5835-5844

Subject Terms: block copolymers, polysiloxane composites, large amplitude oscillatory shear, transmission electron microscopy, Polymer and Organic Materials, 02 engineering and technology, mechanical reinforcement, polystyrene-b-polydimethylsiloxane, 0210 nano-technology

File Description: application/pdf

Access URL: https://dr.lib.iastate.edu/bitstreams/b63165cf-edd3-4aaa-88b0-922d9726395e/download
https://works.bepress.com/eric_cochran/34/
https://works.bepress.com/eric_cochran/34/download/
https://pubs.acs.org/doi/10.1021/acsapm.0c01088
https://lib.dr.iastate.edu/cbe_pubs/450/

DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU

Authors: Seher KUMCUOĞLU Esra ÖZYİĞİT İsmail EREN et al.

Source: Volume: 45, Issue: 2 356-368
The Journal of Food
Gıda

Subject Terms: 0404 agricultural biotechnology, Large Amplitude Oscillatory Shear (LAOS), gluten-free batter, dietary fiber, orange fiber, Yüksek genlikli Salınımda Kayma (LAOS), Glutensiz kek hamuru, Diyet lifi, Portakal lifi, [No Keywords], 04 agricultural and veterinary sciences, 0405 other agricultural sciences

File Description: application/pdf

Access URL: https://dergipark.org.tr/tr/download/article-file/1034934
https://dergipark.org.tr/en/download/article-file/1034934
https://app.trdizin.gov.tr/makale/TXprME1qZzJOZz09/diyet-lifi-ile-zenginlestirilmis-glutensiz-kek-hamurlarinin-yuksek-genlikli-salinimli-kayma-analizi-laos-ile-reolojik-karakterizasyonu
https://dergipark.org.tr/en/pub/gida/issue/52541/630644
https://hdl.handle.net/11454/72042
https://doi.org/10.15237/gida.GD19131
https://search.trdizin.gov.tr/yayin/detay/394286
https://dergipark.org.tr/tr/pub/gida/issue/52541/630644