A study of the nanoindentation creep behavior of (La 0.5 Ce 0.5 ) 65 Al 10 Co 25 metallic glass based on fractional differential rheological model

Xu, Fu; Zeng, Nan; Cheng, Kexin; Wang, Xin; Shu-yao, Long; Ding, Yanhuai; Yang, Caiqian

doi:10.1016/j.jnoncrysol.2018.03.045

Cited by 9 publications

(2 citation statements)

References 57 publications

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“…When the pressure was removed, there was still some deformation that could not recover (Fig. 2c), which was because of some irreversible strain of the viscous flow in the creep deformation (Xu et al, 2018). The gels made of PPI ground for 15 min had the smallest strain, the strongest resistance and the greatest hardness.…”

Section: Rheological Properties Of Acid-induced Gelsmentioning

confidence: 99%

Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels

Liu

Zhuowa

Pan

et al. 2021

Int J of Food Sci Tech

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The purpose of this study was to expand the application range of pea protein isolates by improving the rheological properties of their acid-induced gels. A pea protein isolate was ground for different durations, and changes in the structure and properties of its gels were studied. Furthermore, the influence mechanism of grinding on gelation was revealed. The results showed that grinding slightly changed the secondary structure of the pea protein isolate and had a great impact on its tertiary structure. Compared with the unground pea protein isolate, the solubility of the ground pea protein isolate increased from 45.89% to 69.84%, and the water-holding capacity of the gels increased from 52.04% to 94.67% at 7.5 min of grinding. After grinding for 15 min, the particle size of the pea protein isolate decreased from 1292.4 to 945.7 nm, and the polydispersity index decreased from 0.387 to 0.321. Rheological measurements showed that the storage modulus (G 0 ), viscosity and recovery of protein gel samples improved after grinding. Thus, grinding enhanced the potential of protein gels for new applications.

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Section: Rheological Properties Of Acid-induced Gelsmentioning

confidence: 99%

Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels

Liu

Zhuowa

Pan

et al. 2021

Int J of Food Sci Tech

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“…Recently, the fractional differential rheological model has been widely used to characterize the nonlinear rheological behavior in engineering. 14–18 However, the novel idea of employing the fractional differential model to describe the constitutive relationship of polymers is still in its infancy. Due to the existence of fractal structures, such as string crystals and dendrites in stretched film, 19,20 it is appropriate to apply the fractional differential model to analyze the deformation behavior of the film during stretching.…”

Section: Introductionmentioning

confidence: 99%

Investigation on the creep behavior of PA6 film based on the fractional differential model

Liu

Liao

Liu

et al. 2020

Journal of Elastomers & Plastics

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A fractional Burgers model was proposed to investigate the creep behavior of Polyamide 6 (PA6) film. The creep tests at various conditions were conducted on dynamic mechanical analysis (DMA) tester, and the strain-time ( ∊- t) curves of deformation were analyzed by the derived model. The results indicated that the fractional Burgers model had a better performance than the classical integer-order model in simulating the deformation of PA6 film. Parameters analysis showed that the stress facilitated the transformation from viscoelastic deformation to the viscoplastic one under ambient condition. Whereas, at the state of higher temperature, the deformation could be directly activated as the viscoplastic deformation. The softening effect of PA6 film was found to be related to the expansion of viscoplastic units during stretching. Also, the fluidity of the viscoelastic units was greater than that of the viscoplastic units. Through the analysis of dynamic rheological parameters, we speculated that the variation of loss factor may come from the evolution of viscoelastic units.

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Assessing Young’s modulus of poly (methyl methacrylate) using nanoindentation: Unraveling ambiguities

Sarkar,

Verma

2024

J Polym Res

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A study of the nanoindentation creep behavior of (La 0.5 Ce 0.5 ) 65 Al 10 Co 25 metallic glass based on fractional differential rheological model

Cited by 9 publications

References 57 publications

Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels

Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels

Investigation on the creep behavior of PA6 film based on the fractional differential model

Assessing Young’s modulus of poly (methyl methacrylate) using nanoindentation: Unraveling ambiguities

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