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Bowl-like titanium oxide nanoparticles were successfully prepared by a simple solvothermal method using absolute ethanol and isopropanol as the cosolvent. Ostwald ripening coupled with the inner-stress-induce effect were assumed to play an important role in the formation of this unique bowl-like morphology. The morphological evolution from solid nanosphere to bowl-like nanoparticle was investigated by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Besides, the structural characteristics of the as-synthesized TiO nanoparticles were confirmed by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) and thermogravimetric analysis (TGA). Moreover, a rotational rheometer was operated to examine the electrorheological (ER) effect. Excellent ER properties were achieved when the TiO particles were dispersed in silicone oil under an external electric field.

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