Influence of cross-link density on rheological properties of temperature-sensitive microgel suspensions

Senff, H.; Richtering, Walter

doi:10.1007/s003960000329

Cited by 330 publications

(355 citation statements)

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“…The anomalous behavior within regime B, where the viscosity remains essentially constant, independent of concentration, is also observed for suspensions of micro-gel particles [11,35,36]. On the basis of an independent investigation of the deswelling behavior of casein micelles [48], one possible reason for the constant viscosity in regime B for the casein micellar systems is that the volume of the micelles decreases due to osmotic compression.…”

Section: Discussionmentioning

confidence: 83%

“…Deviations from hard-sphere behavior in the high concentration range have been observed for other soft colloidal systems, such as colloids with a thick layer of grafted polymers [38,40,41], micro-gel particles [11,35,36], star polymers [42], sodium-caseinate solutions [43], and casein sub-micellar solutions [44]. The interpretation of this deviation is in general quite straight forward.…”

Section: Flow Curves and Zero-shear Viscositiesmentioning

confidence: 89%

“…This empirical equation has been successfully used to describe the shear-thinning behavior of suspensions of hard spheres [33], red blood cells [34], and micro-gels [11,[35][36][37]. As shown for batch II in Fig.…”

Section: Flow Curves and Zero-shear Viscositiesmentioning

confidence: 99%

“…This anomaly is also found for a suspension of micro-gel particles in Refs. [11,35,36]. In order to compare the behavior of the micro-gel and our casein suspensions, the viscosities are plotted in Fig.…”

Section: Flow Curves and Zero-shear Viscositiesmentioning

confidence: 99%

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Rheology and structural arrest of casein suspensions

Dahbi

Alexander

Trappe

et al. 2010

Journal of Colloid and Interface Science

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The rheology of milk powder suspensions is investigated up to very high concentrations, where structural arrest occurs. The main component of the milk powder investigated is casein, so that the suspensions can be regarded as casein suspensions. Four concentration regimes are identified. For effective casein volume fractions less than 0.54 the concentration dependence of the zero-shear viscosity is similar to that of hard-sphere suspensions. However, due to the elastic deformation of the caseins, the viscosity does not diverge at the hard sphere glass transition. In the volume-fraction range of 0.55-0.61 the viscosity exhibits a surprisingly weak dependence on concentration. The shape of the curve of the shear viscosity versus concentration deviates from hard sphere behavior in an unusual way, due to the observation of a region of almost constant viscosity. This concentration regime is followed by a regime where the viscosity steeply increases, eventually diverging at an effective volume fraction of 0.69. Frequency dependent rheology and diffusing wave spectroscopy measurements indicate that the suspensions are jammed for volume fractions above 0.69. Finally we found the concentration dependence of the relative zero-shear viscosity of casein suspensions to be very similar with the one of the micro-gels at volume fractions below 0.50 and above 0.55, which are know to shrink above a certain volume fraction, due to osmotic stress.

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Section: Discussionmentioning

confidence: 83%

Section: Flow Curves and Zero-shear Viscositiesmentioning

confidence: 89%

Section: Flow Curves and Zero-shear Viscositiesmentioning

confidence: 99%

Section: Flow Curves and Zero-shear Viscositiesmentioning

confidence: 99%

See 2 more Smart Citations

Rheology and structural arrest of casein suspensions

Dahbi

Alexander

Trappe

et al. 2010

Journal of Colloid and Interface Science

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“…However, other polymers and LCEs [118] can also show this property as the networks hydrate. Overall global swelling of polymer networks may be controlled by the use of different solvents [119], while local swelling may be modulated via modulation of vasculature [120], chemical composition [121] or altering of cross-link density [122], for example via ionoprinting [123]. In the case of LCEs, deformation is anisotropic and determined by the direction of mesogenic alignment [118].…”

Section: Hygroscopicmentioning

confidence: 99%

Morphing in nature and beyond: a review of natural and synthetic shape-changing materials and mechanisms

2016

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Shape-changing materials open an entirely new solution space for a wide range of disciplines: from architecture that responds to the environment and medical devices that unpack inside the body, to passive sensors and novel robotic actuators. While synthetic shape-changing materials are still in their infancy, studies of biological morphing materials have revealed key paradigms and features which underlie efficient natural shape-change. Here, we review some of these insights and how they have been, or may be, translated to artificial solutions. We focus on soft matter due to its prevalence in nature, compatibility with users and potential for novel design. Initially, we review examples of natural shape-changing materials-skeletal muscle, tendons and plant tissues-and compare with synthetic examples with similar methods of operation. Stimuli to motion are outlined in general principle, with examples of their use and potential in manufactured systems. Anisotropy is identified as a crucial element in directing shape-change to fulfil designed tasks, and some manufacturing routes to its achievement are highlighted. We conclude with potential directions for future work, including the simultaneous development of materials and manufacturing techniques and the hierarchical combination of effects at multiple length scales.

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