Shear-thinning Behavior Research Articles

Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate

This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, 33% in milk, 47% in ruby, to 70% in dark chocolate. Rheological properties were assessed with a rotational rheometer, while density was measured with a gas pycnometer. Particle size distribution (PSD) was evaluated using laser diffraction, and thermal properties were analyzed with differential scanning calorimetry (DSC). The DSC results indicated that enthalpy increased with cocoa content, whereby dark chocolate showed the highest value (55.04 J g−1) and white chocolate the lowest (35.3 J g−1). PSD followed a monomodal pattern; dark chocolate had the smallest particles, leading to the highest hardness. Density ranged from 1.2773 to 1.2067 g∙cm−3. The results from classical rotational rheological measurements were in accordance with oscillatory measurements. Rheological measurements confirmed that the Casson yield stress was the highest for milk chocolate (17.61 Pa). The viscosity values decreased with increasing shear rate for all chocolates. All chocolate samples showed strong shear-thinning behavior up to a 100 s−1 shear rate. Oscillatory measurements showed the paste-like nature of all samples, i.e., storage modulus G’ dominates loss modulus G’’ at small shear stress values, and the complex modulus G*, which represents the stiffness, varied as follows: milk > white > dark > ruby. This study offers valuable insights into the properties of chocolates during production and storage, helping manufacturers anticipate key characteristics for new confectionery products.

Design innovative perspectives of thermally radiative flow of chemically reactive magnetized nanofluid capturing bioconvection and Joule heating aspects

The distinguishing thermophysical features of nanofluids make them possibly advantageous in enhancing transfer of heat. The applications of nanofluids in industrial cooling, cooling tower detection, imaging, microelectronic cooling, crossbreed motor proficiency, transparent sunscreen, crack-resistant paint, nuclear reactor cooling, thermal transport, enhanced oil recovery, and architecture have diversified extensively in recent years. Scientific research has shown an enormous spike in fascination with non-Newtonian nanofluids in the past few decades. The stress in non-Newtonian fluids varies nonlinearly with the rate of deformation. These fluids are used in material processing, bioengineering, polymeric fluids, oil reservoir design, and the chemical and nuclear industries. There have been several non-Newtonian models presented forth. The Williamson fluid model is one example of such a model that has a shear-thinning behavior. The current article explanate analysis of (3D) Williamson fluid flow considering various physical features which plays vital role to raise the heat transportation rate. Through transformations procedure the governing physical problem is simplified and then solved via bvp4c in MATLAB. Acquired data are tabulated and graphically presented, and the impacts of relevant parameters on concentration-microorganisms and temperature have been examined numerically. According to the accomplishments, the concentration profile is anticipated to decline as the stretching rate parameter and Brownian motion parameter values grow. By boosting the magnetic parameter, the microorganism profile advances, but the bioconvection Peclet number reveals an opposite tendency.

Rheological, Fresh State, and Strength Characteristics of Alkali-Activated Mortars Incorporating MgO and Carbon Nanoparticles

This study presents a comprehensive assessment of the fresh state, rheological, and mechanical properties of alkali-activated mortars (AAMs) developed by incorporating magnesium oxide (MgO) and nanomaterials. A total of 24 AAM mixes with varying content of MgO, multi-walled carbon nanotube (MWCNT), and reduced graphene oxide (rGO) were developed following the one-part dry mix technique using powder-based activators/reagents. The effects of the types/combinations of source materials (binary or ternary)/reagents, MgO (0 to 5%), MWCNT (0 to 0.6%), and rGO (0 to 0.6%) were evaluated in terms of the mini-slump flow, setting times, viscosity, yield stress, compressive strength, ultrasonic pulse velocity (UPV), and microstructural properties. The results showed that the addition of finer MgO/nano-fillers produced a higher viscosity and yield stress accompanied by a lower slump flow and setting times. The addition of 5% MgO resulted in the lowest slump flow of 80 mm, 2–2.5 times higher viscosity, and the reduction in the initial and final setting times of about 21% and 16%, respectively. Mixes with MWCNT showed about 5–10% higher viscosity whereas for mixes with rGO, the values were noted to be 8% higher, on average, than the mixes with no MWCNT or rGO. All the developed AAMs exhibited shear-thinning behavior. The 28-day compressive strength of the AAMs ranged from 37 MPa to 49 MPa with 5% MgO and up to a 0.3% MWCNT/rGO addition increased the compressive strength. Correlations among the fresh state, rheological, and mechanical properties such as the viscosity, slump flow, setting time, compressive strength, and UPV are also described.

Rheology and magnetorheology of ferrofluid emulsions: Insights into formulation and stability

The integration of surfactants and nanoparticles in emulsion formulations has attracted significant attention due to their potential synergistic effects, improving stability and enabling the development of stimuli-responsive materials. The objective of this study was to investigate the stability, bulk rheological, and magnetorheological properties of oil in water (o/w) emulsions, composed of Fe3O4 kerosene-based ferrofluids dispersed in surfactant solutions (hexadecylpyridinium chloride, and nonylphenol polyethoxylate—ethylene oxide = 40, known as Tergitol NP-40), as a function of concentration and nature of the emulsifying agents. The results demonstrated the formation of stable systems (>2 months), featuring an average droplet size below 4 μm, with the primary stabilization mechanism attributed to the reduction of interfacial tension by surfactant activity. The emulsions exhibited shear thinning and viscoelastic solid-like behavior, which were enhanced by increasing the concentrations of both emulsifiers. Emulsions stabilized with hexadecylpyridinium exhibited a higher structural rigidity, with dynamic moduli an order of magnitude higher than Tergitol formulations. In the presence of a perpendicular magnetic field, it was demonstrated that incorporating ferrofluid as a dispersed phase in an o/w emulsion potentiates the magnetoviscous effect, compared to that observed with neat ferrofluid at the same concentration. A maximum relative increase in viscosity of up to 17-fold was observed in emulsions stabilized with 2.5 w/v% of hexadecylpyridinium and 10 000 ppm of nanoparticles when exposed to a linearly increasing magnetic field up to 796.73 mT at 1 s−1. The observed magnetoviscous effect remained reproducible for up to one year after formulation, highlighting the potential of these systems for multiple applications.

Effect of shear-thinning rheology on the dynamics and pressure distribution of a single rigid ellipsoidal particle in viscous fluid flow

This paper evaluates the behavior of a single rigid ellipsoidal particle suspended in homogeneous viscous flow with a power-law generalized Newtonian fluid rheology using a custom-built finite element analysis (FEA) simulation. The combined effects of the shear-thinning fluid rheology, the particle aspect ratio, the initial particle orientation, and the shear-extensional rate factor in various homogeneous flow regimes on the particles dynamics and surface pressure evolution are investigated. The shear-thinning fluid behavior was found to modify the particle's trajectory and alter the particle's kinematic response. Moreover, the pressure distribution over the particle's surface is significantly reduced by the shear-thinning fluid rheology. The FEA model is validated by comparing results of the Newtonian case with results obtained from the well-known Jeffery's analytical model. Furthermore, Jeffery's model is extended to define the particle's trajectory in a special class of homogeneous Newtonian flows with combined extension and shear rate components typically found in axisymmetric nozzle flow contractions. The findings provide an improved understanding of key transport phenomenon related to physical processes involving fluid–structure interaction such as that which occurs within the flow field developed during material extrusion–deposition additive manufacturing of fiber-reinforced polymeric composites. These results provide insight into important microstructural formations within the print beads.

Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise

Plant-based diets are currently gaining more popularity as a means of reducing the environmental footprint and promoting human health. Herein, plant protein-based acidic high internal phase emulsion gels (HIPE gels) were fabricated via a facile one-pot approach using wheat gluten (WG) solely. Pre-dissolving WG in edible vinegar-water solution was contributed to the fabrication of stable emulsion gels. Factors that affect the structure and performance of plant proteins as HIPE gels stabilizers were investigated. The results indicated that the stable HIPE gels could be formed with a vinegar concentration between 5 % and 20 % and a WG concentration of 1.0 %–7.5 % only. Microscopy images reveal that a collaboration of the soluble protein molecules adsorption and protein aggregate Pickering stabilization at oil-water interface, which was turned to form stable HIPE gels. In addition, the resulted HIPE gels exhibited shear thinning behavior, viscoelastic features, and good thixotropic recovery, which provide a similar perceived texture and sensory property for formulating egg-free mayonnaise. These findings provide a useful approach to construct HIPE-based softs from low-cost wheat gluten for preparing plant-based mayonnaise.

Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure.

This study investigates the effects of cold plasma (CP) treatment on peanut protein isolate (PPI), focusing on functionality, rheology, and structural modifications across various treatment times (0, 90, 180, 270, 360, and 450 s) and voltages (120, 140, and 160 kV). Key findings include a significant increase in solubility from 9.99 mg/mL to 15.98 mg/mL, as well as 161.07 % enhanced water-holding capacity (WHC) and 448.45 % oil-holding capacity (OHC). CP treatment also improved foaming capacity (FC) to 186.46 % and increased emulsion capacity (EC) and emulsion stability (ES) by 185.90 % at 160 kV. Rheological analysis showed shear-thinning behaviour, with viscosity decreasing as the shear rate increased-higher voltages (140 kV and 160 kV) further reduced viscosity, indicating lower resistance to flow. Additionally, CP-treated PPI exhibited viscoelasticity, with increased storage and loss moduli at higher frequencies, indicating greater stiffness. Spectroscopic studies demonstrated shifts in the protein's secondary structure, altering the balance among alpha-helix, beta-sheet, and random coil components, which highlights CP's role in reengineering PPI. FTIR-ATR spectra revealed reductions in the 3200-3400 cm-1 range, suggesting changes in protein backbone vibrations and hydrogen bonding. Particle size analysis showed significant increases, especially at higher voltages and longer treatment times, stabilizing after 270 s. Zeta potential assays indicated a gradual decrease in negative surface charge, suggesting enhanced protein aggregation. Overall, CP treatment significantly improves the functional and rheological properties of PPI while inducing structural changes, making it more suitable for applications in the food and pharmaceutical industries.

Rheological characterization and modeling of ultra-high-velocity fluidized submarine landslides

Submarine landslides are critical phenomena due to their potential to reshape seabed topography, trigger tsunamis, and compromise offshore infrastructure. Understanding the rheological properties, particularly shear stress and viscosity under high shear rates, is essential for comprehending the dynamics of these landslides, a topic often underexplored in previous research. This study explores the rheological behavior of fluidized submarine landslides, with a focus on in-site sediments from the South China Sea and the Western Pacific Ocean. Samples prepared with varying densities were subjected to extensive rheological testing in the laboratory and analyzed under shear rates of up to 2000 s−1. Results indicated that all samples exhibited non-Newtonian fluid characteristics, showing shear-thinning behavior at low shear rates and shear-thickening behavior at higher shear rates. This transition is attributed to the breakdown of internal sediment structures, leading to changes in viscosity. This study also found that higher water content generally results in lower yield stress and consistency coefficients, while increasing the shear rate reduces the nonlinearity of the fluid's behavior. To model this complex behavior, a piecewise rheological model based on the Herschel-Bulkley framework was proposed. This model effectively captures the variations in rheological properties across different shear rate stages, with critical shear rates influenced by the sediment type and water content. These findings contribute to a deeper understanding of submarine landslides under extreme conditions, and the proposed model offers a more accurate tool for predicting the behavior of fluidized submarine landslides.

Microwave-Assisted Production of Defibrillated Lignocelluloses from Blackcurrant Pomace via Citric Acid and Acid-Free Conditions

Blackcurrant pomace (BCP) is an example of an annual, high-volume, under-utilized renewable resource with potential to generate chemicals, materials and bioenergy within the context of a zero-waste biorefinery. Herein, the microwave-assisted isolation, characterization and potential application of defibrillated lignocelluloses from depectinated blackcurrant pomace are reported. Depectination was achieved using citric acid (0.2–0.8 M, 80 °C, 2 h, conventional heating) and compared with acid-free hydrothermal microwave-assisted processing (1500 W, 100–160 °C, 30 min). The resultant depectinated residues were subjected to microwave-assisted hydrothermal defibrillation to afford two classes of materials: namely, (i) hydrothermal acid-free microwave-assisted (1500 W, 160 °C, 30 min; DFC-M1-M4), and (ii) hydrothermal citric acid microwave-assisted (1500 W, 160 °C, 30 min; DFC-C1–C4). Thermogravimetric analysis (TGA) revealed that the thermal stability with respect to native BCP (Td = 330 °C) was higher for DFC-M1-M4 (Td = 345–348 °C) and lower for DFC-C1–C4 (322–325 °C). Both classes of material showed good propensity to hold water but failed to form stable hydrogels (5–7.5 wt% in water) unless they underwent bleaching which removed residual lignin and hemicellulosic matter, as evidenced by 13C solid-state NMR spectroscopy. The hydrogels made from bleached DFC-C1–C4 (7.5 wt%) and bleached DFC-M1-M4 (5 wt%) exhibited rheological viscoelastic, shear thinning, and time-dependent behaviour, which highlights the potential opportunity afforded by microwave-assisted defibrillation of BCP for food applications.

Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion

In this study, thymol-loaded nanoemulsion (THYNE) was incorporated into a mixture of egg white protein and hyaluronic acid to prepare antibacterial biopolymer coatings. The oil phase of the nanoemulsion (NE) was prepared by mixing different mass ratios of thymol and corn oil. NE was formed using ultrasonic emulsification, and the physicochemical properties of the NE were investigated. When the content of thymol in the oil phase was 30%, the particle size reached a minimum of 107.93 nm, PDI was 0.167, and Zeta potential was −18.2 mV, and it remained kinetically stable after 4 weeks of storage at 4 °C. Based on this study, composite coatings containing 5%, 10% and 20% THYNE were prepared, and the rheological properties, microstructure, FTIR, release properties and antibacterial properties of the coatings were investigated. The results show that the coating solutions exhibited shear thinning behavior. With increasing THYNE content, the coating structure became loose and inhomogeneous. The release rate of THY in the coatings was greater in 95% ethanol–water solution than in deionized water. In addition, the coating solutions showed stronger antibacterial activity against Staphylococcus aureus than against Escherichia coli. The egg white protein-based composite coating containing THYNE developed in this study is expected to be an antibacterial material for food packaging with sustained release performance.

Electrospinning and Rheological Characterization of Polyethylene Terephthalate and Polyvinyl Alcohol with Different Degrees of Hydrolysis Incorporating Molecularly Imprinted Polymers

This study investigates the electrospinning and rheological properties of polyethylene terephthalate (PET) and polyvinyl alcohol (PVA) with varying degrees of hydrolysis (DH) for molecularly imprinted polymer (MIP) incorporation. The morphology and properties of the electrospun nanofibers were evaluated, revealing that PVA nanofibers exhibited smoother and more uniform structures compared to PET fibers. The rheological behavior of the polymer solutions was also characterized, showing that PVA 99 DH solution exhibited shear-thinning behavior due to the unique structural properties of the polymer chains. The introduction of MIP and NIP additives had no significant impact on the rheological properties, except for PVA 99 MIP and NIP solutions, which showed deviations from Newtonian behavior. The electrospun MIP nanofibers showed a conductivity of 1054 µS/cm for PVA (87–90% DH) and a viscosity of 165.5 mPa·s, leading to optimal fiber formation, while displaying a good adsorption capacity of 0.36 mg for PVA-MIP to effectively target pharmaceuticals such as emtricitabine and tenofovir disoproxil, showing their potential for advanced water treatment applications. The results suggest that the electrospinning process and rheological properties of the polymer solutions are influenced by the molecular structure and interactions within the polymer matrix, which can be exploited to tailor the properties of MIPs for specific applications.

Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods.

This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples were examined in the study: Cake samples containing oleogel prepared in two different ovens (Oleo-Cake-CO and Oleo-Cake-MWO) and control cake samples baked in two different ovens (Cont-Cake-CO and Cont-Cake-MWO). The control-batter and oleogel-batter demonstrated shear thinning behavior (pseudoplastic, n<1), with a good fit to the Power Law model, but viscosity and viscoelastic moduli decreased when the oleogel was used in place of shortening in cake recipes. In addition, the Cont-Cake-MWO had the greatest special volume value (2.31±0.04mL/g), whereas the Oleo-Cake-CO had the lowest (1.65±0.02mL/g) (p<0.05). Furthermore, compared to the samples baked with CO, lower water activity and moisture values (p<0.05) were observed in the samples baked in MWO due to their higher cooking loss values (p<0.05). In all baking techniques, the addition of oleogel to the cake formula, used as a fat substitute, resulted in higher values for cohesiveness, hardness, springiness, and chewiness (p<0.05). As a result, the inactivation of Salmonella in cakes slightly reduced with using oleogel as a fat substitute (p>0.05), whereas it affected some quality properties of cakes baked with both heat treatments.

Experimental Evaluation of a Recrosslinkable CO2-Resistant Micro-Sized Preformed Particle Gel for CO2 Sweep Efficiency Improvement in Reservoirs with Super-K Channels

A recrosslinkable CO2-resistant branched preformed particle gel (CO2-BRPPG) was developed for controlling CO2 injection conformance, particularly in reservoirs with super-permeable channels. Previous work focused on a millimeter-sized CO2-BRPPG in open fractures, but its performance in high-permeability channels with pore throat networks remained unexplored. This study used a sandpack model to evaluate a micro-sized CO2-BRPPG under varying conditions of salinity, gel concentration, and pH. At ambient conditions, the equilibrium swelling ratio (ESR) of the gel reached 76 times its original size. This ratio decreased with increasing salinity but remained stable at low pH values, demonstrating the gel’s resilience in acidic environments. Rheological tests revealed shear-thinning behavior, with gel strength improving as salinity increased (the storage modulus rose from 113 Pa in 1% NaCl to 145 Pa in 10% NaCl). Injectivity tests showed that lower gel concentrations reduced the injection pressure, offering flexibility in deep injection treatments. Gels with higher swelling ratios had lower injection pressures due to increased strength and reduced deformability. The gel maintained stable plugging performance during two water-alternating-CO2 cycles, but a decline was observed in the third cycle. It also demonstrated a high CO2 breakthrough pressure of 177 psi in high salinity conditions (10% NaCl). The permeability reduction for water and CO2 was influenced by gel concentration and salinity, with higher salinity increasing the permeability reduction and higher gel concentrations decreasing it. These findings underscore the effectiveness of the CO2-BRPPG in improving CO2 sweep efficiency and managing CO2 sequestration in reservoirs with high permeability.

Crosslinking by Click Chemistry of Hyaluronan Graft Copolymers Involving Resorcinol-Based Cinnamate Derivatives Leading to Gel-like Materials.

The well-known "click chemistry" reaction copper(I)-catalyzed azide-alkyne 1,3-dipolar cycloaddition (CuAAC) was used to transform under very mild conditions hyaluronan-based graft copolymers HA(270)-FA-Pg into the crosslinked derivatives HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL. In particular, medium molecular weight (i.e., 270 kDa) hyaluronic acid (HA) grafted at various extents (i.e., 10, 20, and 40%) with fluorogenic ferulic acid (FA) residue bonding propargyl groups were used in the CuAAC reaction with novel azido-terminated crosslinking agents Tri(Ethylene Glycol) Ethyl Resorcinol Acrylate (TEGERA) and Hexa(Ethylene Glycol) Ethyl Resorcinol Acrylate (HEGERA). The resulting HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL materials were characterized from the point of view of their structure by performing NMR studies. Moreover, the swelling behavior and rheological features were assessed employing TGA and DSC analysis to evaluate the potential gel-like properties of the resulting crosslinked materials. Despite the 3D crosslinked structure, HA(270)-FA-TEGERA-CL and HA(270)-FA-HEGERA-CL frameworks showed adequate swelling performance, the required shear thinning behavior, and coefficient of friction values close to those of the main commercial HA solutions used as viscosupplements (i.e., 0.20 at 10 mm/s). Furthermore, the presence of a crosslinked structure guaranteed a longer residence time. Indeed, HA(270)-FA-TEGERA-CL-40 and HA(270)-FA-HEGERA-CL-40 after 48 h showed a four times greater enzymatic resistance than the commercial viscosupplements. Based on the promising obtained results, the crosslinked materials are proposed for their potential applicability as novel viscosupplements.

Mobilization of poly- and perfluoroalkyl substances (PFAS) from heterogeneous soils: Desorption by ethanol/xanthan gum mixture

Remediating soils contaminated by per- and polyfluoroalkyl substances (PFAS) is a challenging task due to the unique properties of these compounds, such as variable solubility and resistance to degradation. In-situ soil flushing with solvents has been considered as a remediation technique for PFAS-contaminated soils. The use of non-Newtonian fluids, displaying variable viscosity depending on the applied shear rate, can offer certain advantages in improving the efficiency of the process, particularly in heterogeneous porous media. In this work, the efficacy of ethanol/xanthan mixture (XE) in the recovery of a mixture of perfluorooctane sulfonate (PFOS), perfluorooctanoic acid (PFOA), perfluorohexane sulfonate (PFHxS), and perfluorobutane sulfonate (PFBS) from soil has been tested at lab-scale. XE’s non-Newtonian behavior was examined through rheological measurements, confirming that ethanol did not affect xanthan gum’s (XG) shear-thinning behavior. The recovery of PFAS in batch-desorption exceeded 95 % in ethanol, and 99 % in XE, except for PFBS which reached 94 %. 1D-column experiments revealed overshoots in PFAS breakthrough curves during ethanol and XE injection, due to over-solubilization. XE, (XG 0.05 % w/w) could recover 99 % PFOA, 98 % PFBS, 97 % PFHxS, and 92 % PFOS. Numerical modeling successfully reproduces breakthrough curves for PFOA, PFHxS, and PFBS with the convection-dispersion-sorption equation and Langmuir sorption isotherm.

Thermomagneto-responsive injectable hydrogel for chondrogenic differentiation of mesenchymal stem cells

Damaged cartilage tissue has a limited ability to self-heal due to its avascular nature and low cellularity. To effectively engineer cartilage tissue, innovative techniques such as injectable and interactive hydrogels using a minimally invasive approach are required to mimic the natural properties of cartilage. In this study, an injectable hydrogel containing magnetic iron oxide nanoparticles (MNPs) has been rationally designed to induce chondrogenic differentiation in bone marrow mesenchymal stem cells (BMSCs) using an external magnetic field application. The effect of the incorporation of MNPs with the surface functional group of either carboxyl or amine on the properties of the hydrogels (denoted as HS and HA samples, respectively) has been investigated, and compared to control hydrogel without MNPs (denoted as H). The hydrogels demonstrated thermomagnetic-responsive and shear-thinning behavior. Incorporating MNPs in the hydrogel combination resulted in the formation of a more robust network with increased compressive modulus (by 2 and 2.5 times), cell viability (by 24 % and 7 %), swelling ratio (by 97 % and 42 %) for HS and HA, respectively, as well as better cell adhesion. Also, incorporating MNPs resulted in decreased elastic modulus (by 28 and 5 times), biodegradation rate (by 5 % and 9 %), and viscosity (by 4 and 20 times) for HS and HA, respectively. The results of glycosaminoglycans (GAG) staining indicated the synergistic effect of MNP incorporation and magnetic field application in improving chondrogenic differentiation of BMSCs in vitro. The research findings could lead to the development of superior injectable hydrogels and bioinks for tissue engineering applications.

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties.

Bigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications. This study evaluated the rheological and mechanical properties of egg white-based bigels incorporating candelilla wax (CW) as an oleogelator. The results indicate that different egg white protein (EWP) (5-10%) concentrations and hydrogel-to-oleogel ratios (20:80 to 80:20) significantly influenced the structural and functional properties of the bigels. Compression testing revealed no significant differences in strength across the tested range; however, higher EWP concentrations enhanced the stability of the BGs. Furthermore, increased candelilla wax oleogel (CWO) content (60%) markedly improved emulsion stability, resulting in superior strength, as confirmed by dynamic light scattering. Rheological studies demonstrated shear-thinning behavior, particularly at higher hydrogel content related to the oleogel (W/O), which exhibited the highest yield stress. Microstructural investigations confirmed the presence of a continuous oleogel phase within the bigels (W/O) and revealed the formation of a complex structure. These findings suggest that a reduced hydrogel-to-oleogel ratio can be utilized across various food systems, opening new possibilities for creating customized food structures with desirable textural and functional attributes.

Rheology of Cellulosic Microfiber Suspensions Under Oscillatory and Rotational Shear for Biocomposite Applications

This study investigates the rheological behavior of cellulose microfiber suspensions derived from kahili ginger stems (Hedychium gardnerianum), an invasive species, in two adhesive matrices: a commercial water-based adhesive (Coplaseal®) and a casein-based adhesive made from non-food-grade milk, referred to as K and S samples, respectively. Rheological analyses were performed using oscillatory and rotational shear tests conducted at 25 °C, 50 °C, and 75 °C to assess the materials’ viscoelastic properties more comprehensively. Oscillatory tests across a frequency range of 1–100 rad/s assessed the storage modulus (G′) and loss modulus (G″), while rotational shear tests evaluated apparent viscosity and shear stress across shear rates from 0.1 to 1000 s−1. Fiber-free samples consistently showed lower moduli than fiber-containing samples at all frequencies. The incorporation of fibers increased the dynamic moduli in both K and S samples, with a quasi-plateau observed at lower frequencies, suggesting solid-like behavior. This trend was consistent in all tested temperatures. As frequencies increased, the fiber network was disrupted, transitioning the samples to fluid-like behavior, with a marked increase in G′ and G″. This transition was more pronounced in K samples, especially above 10 rad/s at 25 °C and 50 °C, but less evident at 75 °C. This shift from solid-like to fluid-like behavior reflects the transition from percolation effects at low frequencies to matrix-dominated responses at high frequencies. In contrast, S samples displayed a wider frequency range for the quasi-plateau, with less pronounced moduli changes at higher frequencies. At 75 °C, the moduli of fiber-containing and fiber-free S samples nearly converged at higher frequencies, indicating similar effects of the fiber and matrix components. Both fiber-reinforced and non-reinforced suspensions exhibited pseudoplastic (shear-thinning) behavior. Fiber-containing samples exhibited higher initial viscosity, with K samples displaying greater differences between fiber-reinforced and non-reinforced systems compared to S samples, where the gap was narrower. Interestingly, S samples exhibited overall higher viscosity than K samples, implying a reduced influence of fibers on the viscosity in the S matrix. This preliminary study highlights the complex interactions between cellulosic fiber networks, adhesive matrices, and rheological conditions. The findings provide a foundation for optimizing the development of sustainable biocomposites, particularly in applications requiring precise tuning of rheological properties.

Amphiphilic Gelator-Based Shear-Thinning Hydrogel for Minimally Invasive Delivery via Endoscopy Catheter to Remove Gastrointestinal Polyps.

Injectable polymeric hydrogels delivered via endoscopic catheter have emerged as promising submucosal agents, offering durable, long-lasting cushions to enhance the efficacy of endoscopic submucosal dissection (ESD) for the removal of small, flat polyps from the gastrointestinal tract (GIT). However, polymer-based injections do not meet the easy-injectability criteria via catheter because their high viscosity tends to clog the catheter needle. To the best of knowledge, for the first time, report the fabrication of an amphiphile-based small molecule hydrogel of diglycerol monostearate (DGMS)thatself-assembles to form hydrogel (DGMSH) for delivery via an endoscopic catheter. Physicochemical characterization of the hydrogel reveals its fibrous morphology, shear-thinning behaviour, and easy injectability, along with its scalability and long shelf-life (6 months). Ex vivo studies on the goat's stomach and intestine demonstrate the ease of injectability through the catheters and the development of visible submucosal cushion depots with the desired height. Moreover, the hydrogel can encapsulate both hydrophobic and hydrophilic drugs/dyes. In vivo studies in small animals have found that the hydrogel depot is durable, biocompatible, non-immunogenic, and has a hemostatic effect. Endoscopic studies in the porcine model demonstrate a safe injection and endoscopic excision of GI polyps acting as a suitable agent for ESD.

The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

Novel naturally sourced polysaccharides are gaining attention for their safety and improvement in food texture. This study investigated the correlations between the structural characteristics and physicochemical properties of dextran GS128 derived from Leuconostoc citreum SH12, and assessed its applicability in three-dimensional (3D) printed whole grain and legume-based (whole grain oat, chickpea and soybean) foods designed for dysphagia patients. The findings revealed that GS128 had a non-crystalline amorphous nature and high thermostability, suggesting its food processing potential. GS128 aqueous solution showed shear thinning and elastic gel behavior, and excellent thixotropic and structural recovery properties, and their effects were positive dose-dependent at the concentration of 4∼10 wt%, which were determined by its nearly linear structure mainly composed of 87.74% α-(1 → 6) linkages with a high molecular weight of 3.02 × 108 Da. Moreover, the addition of 4∼10 wt% GS128 not only retained the shape of 3D printed whole grain and legume food, but also improved the swallowability by 33.26–74.60% compared with food without GS128, indicating the usage potential for dysphagia people. Overall, GS128 as a texture modifier has significant potential for application in the food industry, especially in the development of 3D-printed dysphagia diets.