This article reviews current efforts towards quantitative prediction of rheological properties of industrial polymer resins, based upon their polydisperse branched molecular structure. This involves both an understanding of how reactor and reaction conditions influence the distribution of chain lengths and branch placement (which is the province of reactor engineering) and an understanding of h...

We propose a design principle that extends Murray's original optimization principle for vascular architecture to account for complex blood rheology. Minimization of an energy dissipation function enables us to determine how rheology affects the morphology of simple branching networks. The behavior of various physical quantities associated with the networks, such as the wall shear stress and the...

Freestanding protein films are interesting for many applications ranging from microencapsulation to tissue engineering. Here, the authors use interfacial rheology to characterize the adsorption kinetics and the rheology of spider-silk films formed at an oil water interface. The high surface activity of the engineered spider-silk proteins results in a fast formation of highly stable films, which...

Related Articles The lengths of thread-like micelles inferred from rheology J. Rheol. 56, 1363 (2012) Performance of mesoscale modeling methods for predicting rheological properties of charged polystyrene/water suspensions J. Rheol. 56, 353 (2012) Three-dimensional flow of colloidal glasses J. Rheol. 56, 259 (2012) Emergence of turbid region in startup flow of CTAB/NaSal aqueous solutions betwe...

We present numerical simulations based on a Boltzmann kinetic model with competing interactions, aimed at characterizing the rheological properties of soft-glassy materials. The lattice kinetic model is shown to reproduce typical signatures of driven soft-glassy flows in confined geometries, such as Herschel-Bulkley rheology, shear banding and hysteresis. This lends further credit to the presen...

wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...

[1] The geodetic velocity and strain rate patterns in Anatolia constrain the rheology of the lithosphere, once compared with thin shell finite element tectonic model predictions. Geodetic and modeled deformation favors a hard lithospheric rheology, responsible for the high EastWest horizontal velocities in the center of Anatolia, between 39 –41 N, in proximity of the North Anatolian Fault. The ...