Differences In Rheological Properties Research Articles

Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses.

The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated in the linear and non-linear viscoelastic regime. The results show the gels were mainly composed of aggregated and deformed swollen granules. Significance of granule size and its distribution, deformability of granules, and the molecular characteristics of amylopectin (AP) on storage modulus of those gels was demonstrated. A low degree of deformability of granules, typical for small granules with a broad size distribution and small molecular size of AP with short external chains, resulted in rigid and brittle gels. Highly deformed granules and high AP leachates, however, yielded soft gels. It was found that the transition of elastic to plastic behavior in the non-linear regime (LAOS) was gradual when AP had long external chains, but an abrupt transition was observed with the gel with short exterior chains of AP. Differences in rheological properties of cohesive waxy starch gels appear to be mainly impacted by the varying degrees of granule deformability and rigidity, which is further attributed to a combination of factors, including granule size, particle size distribution, molecular size, the external chain length of amylopectin (AP), and lipid content. The significance of this study is that it will assist the food industry in selecting suitable waxy rice starches to gain desired textural properties of end products.

A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion

A goal of this study is to explore the difference in rheological properties of xanthan gum (XG)-based mixtures with gum arabic (GA) or GA-based emulsion (GAE). The stability of GAE was improved by thickening with XG. The intrinsic viscosity of all mixtures decreased as GA concentration increased, implying an XG conformational transition from the disordered to the ordered form. All mixtures except for an XG-GA mixture at 6.0 % GA attained a higher consistency index value than XG alone, indicating synergistic interactions between the components. At a high GA concentration (>3.0 %), the XG-GAE mixture showed higher relative apparent viscosity values than the XG-GA mixture. All mixtures except for an XG-GA mixture at 6.0 % GA showed higher elastic modulus and lower viscous modulus values than XG alone. Consequently, all mixtures showed lower tan δ values (0.26–0.30) than XG alone (0.31). Moreover, with a high GA concentration (>1.5 %), the XG-GAE mixtures achieved lower relative tan δ values than XG-GA mixture. These results indicate that XG formed a higher weak gel-like network with GAE than GA. Overall, the findings demonstrate that the interaction between XG and GA is influenced by conformational changes in the latter in both aqueous and emulsion systems.

The Effect of Glucose Syrup on Rheological Properties of Sago Starch

The effect of glucose syrup on the rheological properties of sago starch was examined. The glucose syrup (30 - 75 g) was mixed with sago starch 100 g and baked at 60 °C for 16 h. The sago starch formulas 1 - 10 were analyzed rheological properties using a strain sweep test for evaluated Linear Viscoelastic Range (LVR) used for studied temperature test and frequency test. The result showed that the G’ values of the sago starch formulas 1 - 10 decreased respectively which indicated an increase in the amount of glucose syrup resulting in the storage modulus within the starch structure decreasing causing agglomeration. In addition, in the temperature range of 70 - 95 °C, the sago starch formula 1 - 10 began to gelatinize and then stabilize. It indicated that the sago starch slurry was more similar to the solid. When the temperature was lowered from 95 to 30 °C, the G’ and G” values of the sago starch formulas 1 - 10 gradually increased and then decreased because the starch solution during heating is agglomerated into large particles. The flexibility of solids within the powdery structure is very high and very viscous, so that during the initial decrease in temperature, the G’ and G” values increase. After a while, when the temperature inside the structure begins to decrease, which causes the value of G’ and G” to decrease. In the analysis of texture characteristics of the sago starch formulas 1 - 10, it was found that Hardness, Gumminess and Chewiness decreased significantly as the ratio of glucose syrup was increased in the formulations of the sago starch. The lower hardness value of the sago starch formulation with more added content of glucose syrup. Adhesiveness, cohesiveness and springiness values were not different between all the sago starch formulations. HIGHLIGHTS Rheological properties of the sago starch formulas showed that more glucose syrup mixed with sago starch, increased viscoelastic behavior because when increasing the frequency, there will be a value G' > G'' The different textures of the sago starch formulations indicated the basic action of glucose syrup on the microstructure of the sago starch The differences in rheological properties and texture of the sago starch formulas are the reasons for choosing different filling ratios of sago starch and glucose syrup for cooking GRAPHICAL ABSTRACT

Heterogeneity-induced retraction in viscoelastic fluids following cessation of flow.

Complex fluids including colloidal suspensions, microgels, and entangled wormlike micelles (WLMs) can develop heterogeneous flow regions under imposed steady shear. In some of these systems, the evolution to this flow state from rest is accompanied by flow reversal - when a portion of the fluid moves opposite to the imposed flow direction. Flow reversal was proposed to occur in shear startup when (1) the fluid has significant elasticity, and (2) the flow becomes heterogeneous immediately following the stress overshoot [McCauley et al., J. Rheol., 2023, 67, 661-681]. To verify this hypothesis, a new method is developed for measuring flow heterogeneity. Upon cessation of the imposed flow, elasticity and flow heterogeneity cause retraction of the fluid, which is quantified with particle tracking velocimetry. Flow is stopped at key times during shear startup in two systems: a gel-like WLM that exhibits flow reversal before heterogeneous flow and a viscoelastic, fluid-like WLM that does not. The degree of flow heterogeneity is inferred from the shape and magnitude of velocity profiles measured during retraction. Flow heterogeneity develops earlier in gel-like WLMs - supporting the proposed flow reversal criteria. For comparison, heterogeneous Couette flows described with the upper-convected Maxwell or Germann-Cook-Beris models are analyzed. These theoretical flow problems confirm that stark differences in rheological properties across the flow geometry can cause significant fluid retraction and reproduce key features of the experimentally observed retraction. This new method can be used to extract quantitative information about spatially heterogeneous flows in viscoelastic complex fluids, whether or not flow reversal occurs.

The effect of substituent group in allyl benzoxazine on the thermal, mechanical and dielectric properties of modified bismaleimide

Allyl benzoxazine resin (BOZ-A) synthesized from 2,2′-diallyl bisphenol A (DABPA), aniline and paraformaldehyde has been used to improve the mechanical and processing properties of bismaleimide resin. However, the lower heat resistance and the unsatisfactory dielectric properties cannot satisfy the requirements of high-performance composites in aerospace fields. Introducing nonpolar materials into the resin matrix effectively improves the dielectric properties. Inspired by the designability of benzoxazine, a novel allyl benzoxazine resin grafted with trifluoromethyl (BOZ-F) or methyl (BOZ-C) was synthesized and blended with BD-type bismaleimide resin (BDM-C and BDM-F) to explore the effect of substituent groups on the comprehensive performance. Due to the different electronic effects of the substituents, BDM-C possesses higher reactivity with a polymerization temperature of 212.7 °C, which is lower than that of BDM-A (217.8 °C) and BDM-F (226.6 °C). Their respective reactivity also leads to differences in rheological properties. Specifically, BDM-F exhibited the excellent thermal stability with a Tg of 308.3 °C, which is 17.2 °C higher than that of BDM-A. Furthermore, the dielectric constant (Dk) and dielectric loss (Df) of BDM-F at 10.5 GHz decreased to 3.06 and 0.0078 from 3.13 and 0.0114 when compared with BDM-A. In addition, BDM-C demonstrated the highest bending strength of 136.02 MPa. The current study delivers an effective approach to balance the performance of thermosetting resins by regulating substituents, which is valuable for potential application in wave-transparent fields.

Microscopic Inspection of the Adhesive Interface of Composite Onlays after Cementation on Low Loading: An In Vitro Study.

This study aimed to assess the layer thickness and microstructure of traditional resin-matrix cements and flowable resin-matrix composites at dentin and enamel to composite onlay interfaces after cementation on low loading magnitude. Twenty teeth were prepared and conditioned with an adhesive system for restoration with resin-matrix composite onlays manufactured by CAD-CAM. On cementation, tooth-to-onlay assemblies were distributed into four groups, including two traditional resin-matrix cements (groups M and B), one flowable resin-matrix composite (group G), and one thermally induced flowable composite (group V). After the cementation procedure, assemblies were cross-sectioned for inspection by optical microscopy at different magnification up to ×1000. The layer thickness of resin-matrix cementation showed the highest mean values at around 405 µm for a traditional resin-matrix cement (group B). The thermally induced flowable resin-matrix composites showed the lowest layer thickness values. The resin-matrix layer thickness revealed statistical differences between traditional resin cement (groups M and B) and flowable resin-matrix composites (groups V and G) (p < 0.05). However, the groups of flowable resin-matrix composites did not reveal statistical differences (p < 0.05). The thickness of the adhesive system layer at around 7 µm and 12 µm was lower at the interfaces with flowable resin-matrix composites when compared to the adhesive layer at resin-matrix cements, which ranged from 12 µm up to 40 µm. The flowable resin-matrix composites showed adequate flowing even though the loading on cementation was performed at low magnitude. Nevertheless, significant variation in thickness of the cementation layer was noticed for flowable resin-matrix composites and traditional resin-matrix cements that can occur in chair-side procedures due to the clinical sensitivity and differences in rheological properties of the materials.

Characterisation of Shear Creep and Stress Relaxation of Serrate Discontinuity in Rock Mass under Different Loading Paths

In engineering applications, rocks rarely exist in their monolithic form and discontinuities always occur in the rocks. Intuitively there is a considerable difference in rheological properties between monolithic rocks and rocks with discontinuities. The present paper aims to characterise the shear creep and stress relaxation of serrate discontinuity in rock mass under different loading paths. A comprehensive experimental program, including creep tests, stress relaxation tests and unloading tests, on serrate discontinuities, is developed with focus on the effect of the slope angle of the serrated surface of the discontinuity on its creep and stress relaxation. Empirical models for shear creep and stress relaxation are also developed. We found in the paper that the larger the slope angle of a discontinuity is the larger both the creep and stress relaxation are, and the stress-strain relation of discontinuities in rock masses can be different under different loading paths. The significance of the research is that it investigates the simultaneous shear creep and stress relaxation of a serrate discontinuity under various loading paths. The paper concludes that the empirical models for creep and stress relaxation developed in the paper can help geotechnical engineers to analyse and assess the behaviour of rock masses with discontinuities.

Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods.

Several particle sizes of defatted soybean powders were prepared by using a hammer mill and a jet mill, and their suitability for three-dimensional (3D) food printers was investigated. The particle sizes of the powders depended on the milling method, with cumulative volumes of 50% ranging from 6.1 μm in the jet mill to 93.3 μm in the hammer mill. Rheological properties of the pastes prepared by adding water varied with particle size, and jet-milled powders exhibited lower storage modulus, loss modulus and complex viscosity. These differences in rheological properties affect the printing performance, and the fine powders obtained from jet mill tended to have higher 3D printability in appearance in the range of 70–74% paste water contents. The milling method was found to have a significant effect on texture, and fine powders by jet mill was able to produce 3D-printed foods with a smooth surface structure.

Unraveling the relationship between conditions of ultrasonic-assisted extraction of chia mucilage and viscosity.

The application of chia mucilage still remains restricted due to the difficulty in achieving high extraction yields. The effect of ultrasonic-assisted extraction (UAE) conditions (temperature, seed:water ratio and time) on the rheological properties of chia mucilage extracts and the relation to the proportion of translucent phase (TP) and opaque phase (OP) of the mucilage in the extract were evaluated. UAE allowed the efficient extraction of chia mucilage from chia seeds. The desired overall optimal combination to maximize both yield and apparent viscosity was achieved at a seed:water ratio 1:10, a temperature of 25.3 °C and 53.7 min extraction time; the optimal conditions to obtain the maximum yield and minimum apparent viscosity were a seed:water ratio close to 1:20, temperature of 48.8 °C and 208.4 min extraction time. The results obtained in the present work demonstrated that the differences in rheological properties of chia mucilage extracts are due to the extraction methods used. Therefore, it is possible to modulate the extraction conditions in order to obtain different characteristics of the mucilage, maintaining a high extraction yield. © 2022 Society of Chemical Industry.

Investigation of the properties of selected magnetorheological fluids

The paper presents the results of research on the rheological properties of magnetorheological (MR) fluids with different physical and chemical compositions. The research concerned complete compositions of MR fluids as well as base fluids (samples containing no particles with ferromagnetic properties). Magnetorheological fluids consisted mainly of a carrier liquid in the form of glycerin or OKS 352 silicone oil, with magnetite or iron pentacarbonyl particles. The paper demonstrates the effect of the selection of individual components of the MR fluids on their rheological properties, paying attention to the interaction of the base liquid with the particles of the solid phase of the MR fluid. Under the conditions of exposure to a magnetic field, the type of ferromagnetic particles (their magnetic properties) have a decisive impact on the magnetorheological response of the fluid (change in rheological properties due to the effect of the magnetic field on the fluid). The magnetite-based samples showed a tangential stress of 1000 Pa, while the use of iron carbonyl allowed to obtain approximately 8000 Pa (with respect to the case where B = 500 mT, [Formula: see text]). No significant differences in rheological properties were recorded between the oleic acid- and silica-stabilized samples.

Stress Interactions between an Interplate Thrust Earthquake and an Intraplate Strike-Slip Event: A Case Study of 2018 Mw 7.9 Gulf of Alaska Earthquake

ABSTRACT Most major earthquakes that have occurred in Alaska are related to rupture of the megathrust along the Alaska–Aleutian subduction zone. Large intraplate earthquakes in the oceanic lithosphere are rare. Recently, one large intraplate earthquake occurred near the Alaska subduction zone: the Mw 7.9 Gulf of Alaska earthquake (23 January 2018). The stress interaction between interplate megathrust and intraplate earthquake has been of interest because it helps to understand stress transfer and seismic hazard estimation. To explore the phenomenon of stress transfer, a viscoelastic spherical finite-element-method model accounting for topographic relief and lateral viscosity variations was used to calculate time-dependent stress transfer associated with the 1964 Mw 9.2 Alaska earthquake. We used postseismic Global Positioning System measurements to probe the differences in rheological properties between the continental mantle and oceanic mantle. The best-fitting model determined the viscosities of the continental mantle and oceanic mantle to be 3×1019 and 1×1020 Pa·s, respectively. Then, we calculated the viscoelastic stress transfers based on this viscosity structure. Because of viscoelastic stress loading associated with the 1964 Alaska earthquake, the ΔCFS values on the 2018 Alaska earthquake rupture fault exceeded the threshold (0.01 MPa) for triggering earthquakes.

Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

Plant proteins, after extraction from sources such as pea can be used as functional ingredients in emulsions and gels. However, the protein fractionation route used affects the protein functionality. We investigated the differences in rheological properties of emulsion-filled gel (EFGs) structured by pea protein isolate obtained using either isoelectric precipitation (PPIp) or diafiltration (PPId), at varying pH and oil content. PPIp and PPId had a protein content of 75.3 and 77.7 wt %, respectively. We first studied the oil-water interfacial rheology and composition in emulsions, as these interfacial and emulsion properties can influence EFG properties. Both PPIp and PPId formed a viscoelastic, soft-solid protein layer around the oil droplets and both PPIs were able to stabilize emulsions with monomodal droplet size between 1 and 10 μm. Additional pea protein was added to the emulsions to achieve a final protein dry matter content of 15 wt % and gelling was induced by heating the protein-enriched emulsion in the rheometer to 95 °C. At pH 5, PPIp and PPId formed EFGs with comparable firmness (i.e. similar G’) and with a heterogeneous microstructure. At pH 7, PPIp formed less firm and homogeneous gels compared to PPId. The difference was related to protein solubility and aggregation, caused by different fractionation methods. In the EFGs, the presence of oil droplets did not reinforce the gel structure, which could be explained by weak interactions between the oil droplet interface and protein matrix. Our results show that pea protein fractionation routes affect the properties of PPI gels and EFGs. These insights may contribute to pea protein fractionation that is tailored to specific structural requirements for gel-based foods.

Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products.

Salmon processing commonly involves the skinning of fish, generating by-products that need to be handled. Such skin residues may represent valuable raw materials from a valorization perspective, mainly due to their collagen content. With this approach, we propose in the present work the extraction of gelatin from farmed salmon and further valorization of the remaining residue through hydrolysis. Use of different chemical treatments prior to thermal extraction of gelatin results in a consistent yield of around 5%, but considerable differences in rheological properties. As expected from a cold-water species, salmon gelatin produces rather weak gels, ranging from 0 to 98 g Bloom. Nevertheless, the best performing gelatins show considerable structural integrity, assessed by gel permeation chromatography with light scattering detection for the first time on salmon gelatin. Finally, proteolysis of skin residues with Alcalase for 4 h maximizes digestibility and antihypertensive activity of the resulting hydrolysates, accompanied by the sharpest reduction in molecular weight and higher content of essential amino acids. These results indicate the possibility of tuning salmon gelatin properties through changes in chemical treatment conditions, and completing the valorization cycle through production of bioactive and nutritious hydrolysates.

Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber

Roasting pretreatment enhances the commercial qualities of tigernut oil. Oil extraction leaves behind meal, which is a potential source of starch. For industry to use this starch, its physicochemical characteristics of starch in meals after oil extraction with different roasting temperatures must be known, but have not been reported. In this investigation, the physicochemical properties of starches extracted from tigernut tubers before and after roasting at four different temperatures were investigated. Roasting increased the number of double helices and the ratios of A chains while decreasing crystallinity. There were differences in starch structure among samples roasted at different temperatures, which induced functional differences. The increase in A chains led to a decrease of peak viscosity, and improvement in freeze-thaw stability; the destruction of molecular interactions caused a decrease in pasting temperature; damage to the crystalline structure caused the decrease in gelatinization enthalpy and transition temperatures. As for differences in rheological properties, the interference of non-starch components and molecular interactions appear to be major factors. This study provides scientific information for the complete utilization of tigernut tubers.

Effects on relaxation properties of Chinese cabbage (Brassica campestris L.) subjected to different compression directions

Relaxation tests were performed to determine the viscoelastic properties of intact Chinese cabbage under transverse and longitudinal loading using Maxwell models. The differences in the relaxation properties for different compression directions were evaluated and a variety of macroscopic deformation characteristics was described using a stereomicroscope. It was found that Chinese cabbage showed rheological properties and elasticity under low loading speed and small deformations, and the upper limit value of failure and deformation in transverse compression was greater than that for longitudinal compression. Additionally, relaxation rate in the transverse loading process was generally faster than that in the longitudinal process, and resistance to deformation and viscosity during the transverse loading process was stronger than that in the longitudinal process. This suggested that the relaxation parameters of cabbages greatly differed in different locations, and the loading directions seem to affect the Maxwell model parameters and peak force response. This is probably because of the differences in cell tissue structure and arrangement which changed in the intercellular space during the loading process. Moreover, the differences in relaxation behaviours under different loading directions could be explained by the micro-mechanical properties of their tissue's cell structure, which is consistent with the evaluation results of the relaxation rate. The precise description of the differences in rheological properties of Chinese cabbage under different loading directions could help optimise the packaging and storage strategies and determine the most appropriate process parameters to reduce mechanical damage during storage and processing operations.

Influences of CO2 on the Microstructure in Sheared Olivine Aggregates

Shear deformation of a solid-fluid, two-phase material induces a fluid segregation process that produces fluid-enriched bands and fluid-depleted regions, and a crystallographic preferred orientation (CPO) characterized by girdles of [100] and [001] axes sub-parallel to the shear plane and a cluster of [010] axes sub-normal to the shear plane, namely the AG-type fabric. Based on experiments of two-phase aggregates of olivine + basalt, a two-phase flow theory and a CPO formation model were established to explain these microstructures. Here, we investigate the microstructure in a two-phase aggregate with supercritical CO2 as the fluid phase and examine the theory and model, to evaluate differences in rheological properties due to the presence of CO2 or basaltic melt. We conducted high-temperature and high-pressure shear deformed experiments at 1 GPa and 1100 °C in a Griggs-type apparatus on samples made of olivine + dolomite, which decomposed into carbonate melt and CO2 at experimental conditions. After deformation, CO2 segregation and an AG-type fabric were observed in these CO2-bearing samples, similar to basaltic melt-bearing samples. An SPO-induce CPO model was used to explain to the formation of the fabric. Our results suggest that the influences of CO2 as a fluid phase on the microstructure of a two-phase olivine aggregate is similar to that of basaltic melt and can be explained by the CPO formation model for the solid-fluid system.

Comparative evaluation of Rheological characteristics of Giomers and other Nano-flowable resin composites in vitro

Objective The purpose of this research was to determine the viscoelastic properties of a group of commercially available nano-flowable resin composites; and to explore the relation between these properties and the materials’ composition (with/without fluoride), filler size description (nano-filled, nanohybrid and submicron-filled) and filler loading (by volume). Methods Rheological measurements were performed using a rheometer. A Dynamic frequency sweep test was conducted to evaluate the complex viscosity, storage and loss moduli, loss tangent, and complex shear modulus at an angular frequency (ω) of 0.1–100 rad/s. Comparative evaluations of the nano flowable resin composites on rheological properties was performed, and statistically analyzed using one-way ANOVA. Results The results indicated that all the tested materials exhibited shear-thinning flow behaviour. As the shear rate increased, the complex viscosity of the nano-flowable composites decreased. The nanohybrid filled flowable resin composites exhibited the highest complex viscosity, while the nano-filled flowable resin composites exhibited the lowest value. The submicron-filled materials exhibited the lowest complex shear moduli and loss tangent values. Conclusions: The findings from the current study provided comprehensive evaluation of the rheological properties of different nano-flowable composites. The observed differences in rheological properties among the tested materials were independent of their fluoride content or filler size. Furthermore, no relationship was found between the complex viscosity of the tested nano-flowable resin composites and their filler volume.

The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

SummaryIn this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co‐rotating twin‐screw extruder was used with a feed moisture content of 16 g 100 g−1, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB‐enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water‐holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid‐like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB‐enriched snacks.

Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties.

Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, developing low-fat oil-in-water emulsions, fortified with healthy microalgae providing advantageous properties, is an interesting topic. In this study, the addition of Arthrospira platensis (Spirulina), Chlorella vulgaris (Chlorella), and Dunaliella salina (Dunaliella) microalgae biomass on the physicochemical properties of low-fat oil-in-water emulsion formulations were evaluated. The rheological properties of food emulsions were measured in terms of the viscoelastic, flow behaviour, and textural properties, with all properties studied during 60days. pH values of all the emulsions ranged between 3.0 and 3.7 and agreed to the Codex Alimentarius Commission. Moreover, their rheological behaviour may be classified as weak gel-like, a distinguishing characteristic of low-fat emulsion products. Substantial differences in rheological properties were observed between the fortified microalgae emulsions over the storage time (60days). However, incorporating Spirulina or Dunaliella gave emulsions with stable texture, viscoelastic, and rheological properties. The prepared emulsions displayed good colour stability for Chlorella and Dunaliella. Overall, the fortified microalgae low-fat emulsions are expected to provide a blueprint for the design of low-fat mayonnaise-like food emulsions.

Rheological properties and thermal conductivity of bitumen binders modified with graphene

Rutting in bituminous mixture is one of the most studied research problems in pavements. The increased axle loads and higher temperature form favorable condition for rutting. Efforts have been made to improve rutting resistance of bituminous mixtures using various methodologies. However, with ever increasing global temperature due to climate change, bituminous materials should be modified to adapt for such changes over the long run. One of the methodologies includes use of conductive fillers to modify bitumen. In this study, graphene was used as conductive filler for modifying bitumen to investigate the augmentation in rheological and thermal properties. Two viscosity graded bitumen (VG30 and VG40) were modified with 0.5, 1.0, 1.5, and 2.0% of graphene by weight of bitumen. The control and graphene modified bitumen were subjected to softening point test, storage stability test, frequency sweep, multiple stress creep recovery (MSCR) test, and thermal conductivity test. The isochronal curves indicated reduction in loss factor and phase angle, while increase in complex shear modulus in graphene modified bitumen compared to control binder. The difference in rheological properties between control and modified bitumen were found to be higher at higher testing temperatures. Transition from rubbery state to glassy state was observed at high temperature and high frequency loading, where decrease in phase angle and loss factor was seen. The creep-recovery curves showed higher recovery in graphene modified bitumen at different stress levels, while control bitumen depicted negative recovery with increase in stress levels. The isochronal and MSCR test indicated that an optimum level of graphene was between 1.0 and 1.5% by weight of bitumen, which can be attributed to homogeneous dispersion. Thermal conductivity of bitumen increased with the dosage of graphene as higher number of particles will increase the conducting potential. Overall the results indicated graphene addition in bitumen improved rheological and thermal properties with the potential of reducing rutting in mixtures.