Dynamic Rheological Properties Research Articles

Interfacial improvements in cellulose nanofibers reinforced polylactide bionanocomposites prepared by in situ reactive extrusion

Grafting of polylactide (PLA) onto the cellulose nanofiber (CNF) (CNF‐g‐PLA) was prepared by in situ reactive extrusion using dicumyl peroxide (DCP) as a free radical initiator to improve the interfacial adhesion between CNFs and PLA. The effect of DCP content on the dynamic rheological properties, crystallization behavior, mechanical properties, and micromorphology of PLA/CNF (95/5) bionanocomposite was systematically investigated. FTIR spectra confirmed that PLA chains were successfully grafted onto the CNF surface by forming CC bonds. The presence of such CC crosslinks improved stress transfer at the CNF–PLA interface; SEM and TEM observations and adhesion factor calculated from DMA data confirmed that the synthesized graft copolymers improved the interfacial interaction between CNFs and PLA matrix, thus enhancing the mechanical properties of CNF‐g‐PLA nanocomposites. Compared with PLA/CNF (95/5) bionanocomposite, the maximum tensile modulus, tensile strength, elongation at break, and V‐notched Izod impact strength of CNF‐g‐PLA nanocomposites were increased by 31.8%, 20.0%, 12.0%, and 27.9%, respectively. WAXD and DSC analyses indicated that the crystallinity degree of the grafted CNF‐g‐PLA was higher than that of PLA/CNF (95/5) bionanocomposite, and first increased and then decreased with increasing DCP content. The polarized optical micrographs confirmed that DCP‐initiated grafting significantly increased the nucleation density but decreased the spherulite size of PLA. The melt strength of CNF‐g‐PLA nanocomposites was improved due to stronger intermolecular interaction by grafting. This one‐step in situ reactive extrusion technology provides an efficient and economical way to enhance the properties of PLA/CNF bionanocomposites.

The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties

ABSTRACT For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken breast stored under SC plus FAA for 8 and 16 days compared with 4 °C storage; dynamic rheological analysis revealed that they had better gel characteristics than those under SC or 4 °C storage. Moreover, SC with FAA significantly decreased the chicken breast pH, total viable count, total volatile basic nitrogen and thiobarbituric acid reactive substance contents, and electrical conductivity (P < .01), and significantly increased the water-holding capacity (P < .01). Conclusively, SC plus FAA storage is recommended for meat and meat products because of its effectiveness at preserving the quality of fresh chicken meat, providing longer shelf lives than chicken under SC or 4 °C storage.

Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel

The dynamic rheological properties of peanut protein isolate (PPI) suspension and acid-induced PPI gels were studied. In frequency sweep test, the storage modulus (G′) and the loss modulus (G″) of PPI aggregation suspensions at different concentrations increased with the increase of frequency. The steady state shear flow test showed that PPI aggregation suspension had a thinning behavior of the shear, and the image of steady shear curve fitted the Carreau model. After gel formation, acid-induced PPI gels showed a typical Type I behavior (strain thinning) in strain sweep test, meaning that PPI gel got easily broken down, and there was a very small opportunity for the protein molecules to re-establish the network. Compared with the strain sweep of PPI aggregation suspensions and gels, the range of the storage modulus existed a dramatic difference, which could get about tenfold. As the frequency increased, both elasticity and viscosity increased in frequency sweep test, which indicated that the frequency dependence of the storage modulus increased with the increase of concentration. Keywords: peanut protein isolate (PPI), aggregation suspension, acid-induced PPI gel, dynamic rheological properties DOI: 10.25165/j.ijabe.20211403.6021 Citation: Huang Z G, Wang X Y, Chi S Y, Hua Z, Bi C H. Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel. Int J Agric & Biol Eng, 2021; 14(3): 255–260.

Rheological behavior, crystallization properties, and foaming performance of chain-extended poly (lactic acid) by functionalized epoxy.

The inherently linear poly (lactic acid) suffers unsatisfying foaming behavior due to its low melt strength and poor crystallization properties. To overcome this drawback, a random terpolymer of ethylene, acrylic ester and glycidyl methacrylate (EGMA) was employed to improve the rheological behavior, crystallization properties, and foaming performance of poly (lactic acid) (PLA) through a chain extension reaction. The branched/micro-crosslinked structure formed by the chain extension reaction between EGMA and PLA effectively improved the dynamic rheological properties of PLA. As the content of EGMA increased from 0 wt% to 20 wt%, the crystal nucleation and crystal growth rate of various PLA samples have been significantly accelerated, resulting in a larger number and smaller size of spherulites, and the crystallinity of various PLA samples increased from 7.9% to 38.54%. The cell size of various PLA foams decreased from 53.5 to 22.0 μm and the cell density increased from 3.5 × 106 cells per cm3 to 2.5 × 107 cells per cm3, meanwhile, the cellular morphology of PLA foam was obviously improved. Moreover, the actual weight loss of PLA foams reached 26.1%, which is higher than the theoretical weight loss.

CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS

Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processing is minimal as compared to wheat. Three minor millets, namely foxtail, proso, and pearl millets grown in Iran were used in this study. The water absorption characteristics and hardness of these millets have been investigated. The effect that millet flours incorporated in dough have on its rheology has been studied and compared with the effect of wheat on dough rheology. The moisture content of millets increased with an increase in the water temperature, and a regular increase in the water absorption capacity, too, was observed as the temperature rose. The hardness of the millet decreased with an increase in the moisture content of the grains. Pearl millet has been found to have the lowest hardness irrespective of the steeping time and temperature. Incorporation of millet in the dough adversely affected the dough rheology in terms of workability and baking quality. Proso millet highly negatively affected the dough rheology in terms of dough hardness, stability, and dynamic rheological properties. This research highlights the possibility to predict the water absorption characteristics of millet grains to be used to optimise the conditions under which millets are steeped in various bioprocessing operations. It is supposed that on performing proper baking trials to compare the properties of composite flours made from these millets, the results of the rheological studies will prove beneficial and the rheological properties and behaviour will be accurately correlated when the food is applied practically.

Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese

Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring.

Characterisation of the compatibility of isotactic polypropylene/poly(acrylonitrile-butadiene-styrene) (iPP/ABS) blends by aid of dynamic rheological responses

ABSTRACT Dynamic rheology, phase morphology and mechanical properties of isotactic polypropylene/poly(acrylonitrile-butadiene-styrene) (iPP/ABS) blends containing various amounts of ABS were investigated. The results of small-amplitude oscillatory shear studies show that the complex viscosity and storage modulus of the blends display significant negative deviation from the linear mixing rule, which is related to the poor interfacial interaction between two components. This was justified by mechanical property measurements. All the blends have a two-phase morphology, indicating the immiscibility of the ABS and iPP. Clear co-continuous morphology for P60A40, P50A50, and P40A60 blends could be observed, with creep recoverable compliances showing maximum values. Dynamic rheological measurements (including small-amplitude oscillatory shear and creep-recovery) are sensitive tools to get insights into the compatibility and phase morphology in the polymer blends, as well as interfacial interaction in such systems.

Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products

Three commercial thickened fluids were rheologically characterized before and after addition of unstimulated human saliva to improve the further development of better products in dysphagia management by taking into account the dynamic process of bolus flow and the effect of saliva. Instant purées (vegetables and beef (VB), vegetables and codfish (VC) and chicken with rice and carrots (CR)) were prepared and mixed with water or unstimulated saliva from five healthy individuals. Steady and dynamic rheological properties were evaluated, and composition of saliva from five donors was determined. Control purées had shear-thinning behaviour and showed a liquid-structured character with different viscoelastic parameters. All the water samples showed significant differences in the steady and viscoelastic parameters although not so notable as those produced by saliva addition. Thereby, addition of saliva produced a remarkable change in: viscosity (at 0.1, 1, 10 and 50 s−1), consistency index (K) and flow behaviour (n), and, in the conformational structure (decrease of maximum stress amplitude (σmax) and maximum complex modulus (G*) and increase in loss factor (tan δ) of all the three purées, especially in CR. VC and CR purées showed an increase in degree of structural deformability (higher γmax). High variability was found in the saliva composition, specifically in α-amylase activity, which might affect the rheological behaviour of these commercial products. Therefore, structural changes produced by saliva addition should take into account to design safer dysphagia products although this inter-individual effect should be studied with a larger number of individuals to obtain more relevant conclusions.

FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Bu çalışmada, farklı koşullarda pastörize edilen sütten (A: 65 °C’de 20 dak, B: 75 °C’de 5 dak ve C:85 °C’de 5 dak.) üretilen Beyaz peynirlerin dinamik reolojik, tekstür, renk ve duyusal özellikleri 7., 30., 60. ve 90. günlerde araştırılmıştır. C ve B peynirlerinin, A’dan daha yüksek elastik özellikleri, sıcaklığa bağlı kazeinin molekül içi ve moleküller arası etkileşimlerinin gelişmesine ve bu yapıdaki denatüre peynir altı suyu yüzdesinin artmasına bağlanmıştır. Depolama sırasında viskoelastik özelliği ve kompleks viskozite parametresi en fazla A peynirinin değişirken, B peynirinin daha kararlı olduğu belirlenmiştir. Tekstür analizindeki sertlik ve dış yapışkanlık sonuçları da B peynirinin daha dirençli protein yapısına sahip olduğunu göstermiştir. Farklı pastörizasyon sıcaklıklarının, renk parametreleri üzerine bir etkisi bulunmamıştır. B peynirinin Yapı-Tekstür özelliği ilk aylarda daha yüksek puan alırken, son ayda örnekler arası fark görülmemiştir. Sonuç olarak, 75 °C’de pastörize edilen sütten, viskoelastik özelliği gelişmiş bir Beyaz peynir üretilebilmekledir fakat artan sıcaklık bu karakteri azaltmaktadır.

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.

Exploring the potential influence of drug charge on downstream deposition behaviour of DPI powders.

Dry powder inhaler (DPI) development is limited by the time- and labor-consuming in vitro lung deposition test. It's highly desirable to find an easy tool for DPI formulation screening. Dynamic powder rheological properties seem to present many advantages, however, the adoptability needs to be verified. Drug charge is an important parameter especially for DPI formulation design but how it affects the process of pulmonary drug delivery is unavailable. Therefore, the objective of this study is to explore the influence of drug charge on DPI powders, further testing the potentials of powder properties for downstream deposition behavior prediction. Taking five differently charged drugs as model, influence of drug charge on uniformity, rheological and aerodynamic properties of the mixtures were investigated systemically. It was found that mometasone furoate with near neutral charge presented better content homogeneity, while significantly decreased recovery was noted for charged drugs, such as positively charged drug (salbutamol sulphate and indacaterol maleate) mixtures and negatively charged drug (budesonide and fluticasone propionate) mixtures. Moreover, drug charge also influenced flowability and cohesion of their admixture with lactose. As for the downstream deposition, neutral drugs presented higher fine particle fraction (FPF), followed by positively charged drugs and negatively charged drugs. Good correlations between basic flowability energy, aeration energy, Permeability and FPF were established irrespective of different drugs. Principal component analysis results suggested flowability had a greater influence on FPF when mixtures were less cohesive. In conclusion, this study demonstrated drug charge can influence physicochemical, rheological and aerodynamic properties of the admixture, and DPIs' dynamic properties could be used as potential tools to predict downstream deposition with good accuracy.

Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes

The effects of soy protein isolate (SPI), whey protein concentrate (WPC), and marine fish collagen (MFC) on the dynamic rheological properties of rice batter and the quality of fermented rice cakes (FRCs) during 3 days of storage at 20°C were determined. The rice batters with SPI, WPC, and MFC had higher phase shift tangent values than the control, but still exhibited strong elastic and weak viscous gel behaviors. The addition of MFC increased the porosity and specific volume, enhanced the surface color brightness, and significantly decreased the crumb firming rate, improved the sensory quality, and retarded amylopectin retrogradation. Slightly higher moisture contents were observed for FRCs supplemented with proteins. The control was harder than FRCs enriched with 1%SPI and 2%MFC. The estimated shelf lives of FRCs made with 1% SPI and 2% MFC were higher than the control. The type and amount of various proteins dominated the quality of enriched FRCs. Practical applications The addition of protein to rice flour-based food products improves both the nutritional and physical qualities of the product since many gluten-free products have poor sensory characteristics. Our findings can be used to guide the producers of fermented rice cakes to choose a reasonable additive to improve the quality of the product and extend their shelf life, and are relevant to food product development and processing research, especially the development of gluten-free products.

Biopolymer blends of polyhydroxybutyrate and polylactic acid reinforced with cellulose nanofibrils

Poly(lactic acid) (PLA) was used in an effort to enhance the mechanical properties of poly(hydroxybutyrate) (PHB) and the blends were reinforced with cellulose nanofibrils (CNF). The conventional and dynamic mechanical, morphological, thermal and rheological properties of the obtained composite blends were determined. The results showed that the mechanical properties of neat PHB noticeably increased attributable to the good interaction between the biopolymers and CNF from the scanning electron microscopy (SEM) characterization. Thermal stability of the neat PHB was improved by adding PLA, however differential scanning calorimetry results showed that PLA created enhanced thermal properties while adding CNFs did not provide any change in the composite thermal properties. Dynamic mechanical and rheological properties of the neat PHB generally improved with both PLA and CNFs, however, it decreased at high loadings of CNFs attributed to fiber aggregations and fiber pull-out in comparison to the low loading level of CNF.

Development of Viscosified Acid-Surfactant Solutions for Oilfield Applications: Rheological Properties

Abstract Viscosified acids are desired in several oilfield applications such as in acid diversion and acid fracturing operations. The study aimed to delineate the rheological properties of a novel amine type surfactant and viscosified acid-surfactant solutions. The steady shear and dynamic rheological properties were evaluated by varying the surfactant, acid, and salt concentration. Such a study is required to gauge the suitability of the viscosifying agent in acid stimulation jobs. The surfactant solutions without acid showed shear-thinning behavior, whereas those with acid showed a Newtonian plateau over a wide shear rate range before undergoing shear thinning. This means that over a wide shear rate range, the acid-surfactant solutions become independent of applied shear. At low shear rates, the viscosity of the surfactant was higher compared with the surfactant-acid solution. However, at high shear rates, the viscosity of the surfactant was lower compared with the viscosity of the surfactant-acid solution. There was an optimal salt concentration that improved the viscosity and elasticity of the acid-surfactant solutions. Thus, the rheology of the surfactant solution can be improved by adding both acid and salt. The elastic properties of acid-surfactant solutions were also better compared with the elastic properties of pure surfactant. The addition of acid improved the elastic properties of the surfactant solutions. Constant viscosity over a range of shear rate is a suitable application for acid fracturing operations in which the acid leak-off will be minimal due to the high viscosity. Also, brines in most of the carbonate formation consist of high loading of calcium chloride which was found to have a positive effect on the viscosity. Increasing the calcium chloride leads to an increase in viscosity, and then subsequently decreases the viscosity. This shows that the acid and salt concentration plays a role in modifying the rheological properties of the surfactant solutions.

Rheological investigations of water-soluble polysaccharides extracted from Moroccan seaweed Cystoseira myriophylloides algae

The rheological properties and spectrum infrared of polysaccharides extracted from Cystoseira myriophylloides algae were investigated in the concentrations range from 3 to 9% (w/v) and at different temperatures. Results of rheological characteristics in a steady shear rate showed pseudoplastic properties and the dynamic rheological properties showed a fluid-like viscoelastic behavior. The flow and viscoelastic characteristics of polysaccharides were described using the power-law (the Ostwald model). The values of flow behavior index of the sample were close to unity (0.91) for 3% and it decreased up to 0.71 for 9% revealing the shear-thinning (pseudoplastic) nature of these polysaccharides. Moreover, the consistency coefficient increased non-linearly with concentration and it was described by a power law. The flow behavior as a function of temperature was satisfactorily described using the Arrhenius law and the activation energy values were extracted. It decreased from 15.68 and 17.21 kJ/mol when the concentration increased from 5 to 9% (w/v). Additionally, in dynamic rheological measurements, tan δ &gt; 1 and G″ &gt; G′ reveling a shear-thinning behavior. Finally, the analysis of the FTIR spectra of these polysaccharides showed the presence of uronic acid groups. This behavior would suggest that polysaccharides extracted from Cystoseira myriophylloides could be an interesting additive as thickeners.

Factors influencing static and dynamic rheological properties of cement emulsified asphalt composite binder

Cement emulsified asphalt composite binder (CEACB), composed of cement, asphalt, and some additives, is a typical viscoelastic material. Static and dynamic rheological properties of CEACB are affected by various factors. This study aimed at investigating the effect of different factors on static and dynamic rheological properties of CEACB based on rheology theories. Creep tests and frequency sweep tests were conducted by using a Dynamic Shear Rheometer (DSR). The results show that elasticity of CEACB decreased as the temperature increased, and the temperature sensibility at high temperatures was much lower than that at intermedia temperatures. Elasticity of CEACB increased with the increase of curing age in high frequency region, which means low-temperature cracking resistance of CEACB will be degraded with the increase of curing age. Elasticity of CEACB increased with A/C ratio decreased in low frequency region, which means high-temperature resistance of CEACB increased with the decrease of A/C ratio. Mechanical behaviors of CEACB with A/C = 0.6 and A/C = 1 were more like viscoelastic solid material, while mechanical behaviors of CEACB with A/C = 1.4 were more like viscoelastic fluid material. The 2S2P1D model can characterize the viscoelastic mechanical properties of CEACB well.

Effect of stretching speed on morphologies and properties of in situ microfibrillar POE/PLA composites

In situ microfibrillar ethylene–octene copolymer (POE)/poly(lactic acid) (PLA) composites (MFCs) with different phase morphologies were prepared by controlling the stretching speed and maintaining the weight ratio of POE/PLA of 80/20. Four different stretching speeds were employed to study the effect of PLA microfibrillar morphology on tensile, crystalline, and rheological properties of MFCs. Scanning electron microscopic images revealed that the morphology of PLA phase was strongly influenced by stretching speed. MFCs with highest aspect ratio and smaller diameter of PLA microfibrils were obtained with a stretching speed of 60 rpm. The PLA microfibrils with high aspect ratio had the best reinforcement effect on MFCs. The dynamic rheological properties indicated that the MFCs achieved higher storage modulus and loss modulus at the stretching speed of 60 rpm.

The effects of cellulosic fillers on the mechanical, morphological, thermal, viscoelastic, and rheological properties of polyhydroxybutyrate biopolymers

AbstractThe aim of this study was to determine the effects of cellulosic fillers on the conventional and dynamic mechanical, thermal, morphological, and rheological properties of polyhydroxybutyrate (PHB) biopolymers. Polyhydroxybutyrate as a biopolymer matrix and cellulosic fillers including wood flour, microcrystalline cellulose, and cellulose nanofibrils (0.5 and 5 wt%) as reinforcing agents were used to produce the composite. According to the results obtained, the addition of 0.5 wt% cellulose nanofibrils improved both the flexural and tensile moduli of elasticity but other fillers and filler loading levels generally decreased the mechanical properties attributable to aggregations of fillers in the matrix. Thermal analysis results showed that the addition of cellulosic fillers did not influence the glass transition and crystallization temperature of the PHB whereas the crystallinity and melting temperature generally increased with the addition of the cellulosic fillers. Thermal stability of the composites generally improved with addition of the cellulosic fillers. The dynamic mechanical analysis results showed that both storage and loss moduli of all the samples generally decreased with increasing temperature. Elastic and viscous moduli of all the samples initially decreased with frequency but then generally increased according to the rheological analysis.

Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content

Waxy maize (a standard starch of normal granule size) and five small granule starches from different botanical sources (rice, wheat B type, oat, quinoa and amaranth) were subjected to 2-octenyl-1-succinic anhydride (OSA) modification. Changes of pasting, gel texture, thermal and rheological properties were investigated. Different small granule starches showed quite different property changes after OSA modification. Pasting viscosity was generally increased in OSA starches, among which OSA oat starch had notably high peak and breakdown viscosity but low setback viscosity. Gel hardness of rice, wheat B type, oat and quinoa starches was reduced by OSA treatment, whereas that of waxy maize and amaranth starches was increased. Amylose content was considered to be the major factor influencing pasting, gel and thermal property of OSA starches. Esterification increased pseudoplastic flow behavior of all starches, while OSA oat starch uniquely had reduced flow consistency coefficient. The dynamic rheological properties were also changed differentially among OSA starches. Viscoelastic properties of rice, wheat B type, oat and quinoa starches were increased after OSA treatment, whereas those of waxy maize and amaranth starches were decreased. This study showed that diverse functionalities from OSA small granule starches may fulfil different demands in product development.

Effect of dispersing media and temperature on inter-yarn frictional properties of Kevlar fabrics impregnated with shear thickening fluid

Shear thickening fluid (STF) treated Kevlar fabrics is a potential method to improve the stab resistance of flexible body armors, whereas the STFs were significantly influenced by the temperature during their practical application. In this study, four kinds of STFs were prepared using constant silica and various dispersing media with different number of hydroxyl groups and chain length. The steady state and dynamic rheological properties of STFs were investigated in the temperature range of 20 to 50 °C. The pull-out test of the STF/Kevlar fabrics were also studied at different speeds and temperatures to evaluate the contribution of shear thickening effect. The results indicated that the STF/Kevlar fabrics had higher inter-yarn friction than the neat fabrics, suggesting a correlation of shear thickening effect. At 50 °C, the STFs with more hydroxyl groups and longer chains could reduce the negative effect of elevated temperature on the inter-yarn friction from 88.94% to 49.23%. Therefore, according to the different environment temperature, it is necessary to choose suitable dispersing medium to design application-specific of STFs.