Uncovering friction dynamics using hydrogel particles as soft ball bearings

Rudge, Raisa E.D.; Sande, Jesse P. M. van de; Dijksman, Joshua A.; Scholten, Elke

doi:10.1039/d0sm00080a

Cited by 33 publications

(15 citation statements)

References 41 publications

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“…The samples in the current study, pureed carrot matrices, are inhomogeneous suspensions with particles of carrot as well as starch granules (in the starch‐based samples). A bell‐shaped friction profile, indicative of particle entrainment, similar to this result has been observed earlier in various studies such as starch pastes (Zinoviadou, Janssen, & de Jongh, 2008), soft gels (Gabriele, Spyropoulos, & Norton, 2010), maize starch granules (Zhang et al, 2017), yogurt (Nguyen et al, 2017), and gelatin microparticle suspensions (Rudge, van de Sande, Dijksman, & Scholten, 2020).…”

Section: Resultssupporting

confidence: 85%

“…Suebsaen, Suksatit, Kanha, and Laokuldilok (2019) found that elderly with dysphagia preferred gel foods with high tan δ for ease of swallowing. studies such as starch pastes (Zinoviadou, Janssen, & de Jongh, 2008), soft gels (Gabriele, Spyropoulos, & Norton, 2010), maize starch granules (Zhang et al, 2017), yogurt (Nguyen et al, 2017), and gelatin microparticle suspensions (Rudge, van de Sande, Dijksman, & Scholten, 2020).…”

Section: Viscoelastic Measurementsmentioning

confidence: 99%

“…In this zone/ regime, as the speed increases, particles start to enter and are entrapped in the gap between the contact surfaces. Rudge et al (2020) observed that even at low speeds small amounts of sample are entrapped between the contact surfaces and the friction is due to the fluid (continuous phase) and the particles. This single layer of particles separate the contact surfaces and the friction increases with speed until a maximum is reached, which is dependent on the size and elasticity of the particles (Gabriele et al, 2010).…”

Section: Tribology Measurementsmentioning

confidence: 99%

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Understanding relations between rheology, tribology, and sensory perception of modified texture foods

Sharma

Pondicherry

Duizer

2021

Journal of Texture Studies

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The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch–xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n = 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10 s−1, G′, G″, and tan δ at 1 Hz) and tribological (friction coefficient in three regimes) data. The viscosity of the control sample decreased after adding hydrocolloids (except Starch_0.8%) and with saliva incorporation. G′ and G″ either increased or were similar for xanthan and blends and decreased for starch‐thickened samples. Hydrocolloid addition increased friction for all samples and was higher with saliva addition. Sensory results showed that samples with starch were perceived as thick and grainy while xanthan was perceived as smooth and slippery. A greater number of sensory attributes correlated with viscoelastic parameters compared to friction coefficients. Correlations were highest with the saliva added samples, further highlighting the importance of including saliva during instrumental testing.

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Section: Resultssupporting

confidence: 85%

Section: Viscoelastic Measurementsmentioning

confidence: 99%

Section: Tribology Measurementsmentioning

confidence: 99%

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Understanding relations between rheology, tribology, and sensory perception of modified texture foods

Sharma

Pondicherry

Duizer

2021

Journal of Texture Studies

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“…The tribological experiment was conducted under reciprocating friction modes to investigate the lubrication property of MGSs and MGS@DMA‐SBMA ( Figure g). As shown in Figure 2a–d, compared to phosphate buffered saline (PBS) with a friction coefficient (COF) value of 0.032, the COF values of MGSs significantly decreased (≈25% reduction) under 5, 8, and 10 N, indicating certain lubricating performance of the viscoelastic MGSs themselves due to the ball‐bearing effect, [ 35 ] which was consistent with the results in the previous study that microgels served as viscosity modifiers for enhancing lubrication performance of buffer solution or low viscosity medium. [ 18 ] In addition, with surface grafting of DMA‐SBMA copolymer, the COF values of MGS@DMA‐SBMA further decreased by 11% compared to the COF values of MGSs under 5 and 10 N. Typically, the SMBA brush in the DMA‐SBMA copolymer stretched well under low load in aqueous solution, while being damaged under a relatively higher load, and resulting in the increased COF value.…”

Section: Resultsmentioning

confidence: 99%

Ball‐Bearing‐Inspired Polyampholyte‐Modified Microspheres as Bio‐Lubricants Attenuate Osteoarthritis

Yang

Han

Lin

et al. 2020

Small

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Osteoarthritis, a lubrication dysfunction related disorder in joint, is characterized by articular cartilage degradation and joint capsule inflammation. Enhancing joint lubrication, combined with anti‐inflammatory therapy, is considered as an effective strategy for osteoarthritis treatment. Herein, based on the ball‐bearing‐inspired superlubricity and the mussel‐inspired adhesion, a superlubricated microsphere, i.e., poly (dopamine methacrylamide‐to‐sulfobetaine methacrylate)‐grafted microfluidic gelatin methacrylate sphere (MGS@DMA‐SBMA), is developed by fabricating a monodisperse, size‐uniform microsphere using the microfluidic technology, and then a spontaneously modified microsphere with DMA‐SBMA copolymer by a one‐step biomimetic grafting approach. The microspheres are endowed with enhanced lubrication due to the tenacious hydration layer formed around the charged headgroups (‐N+(CH3)2‐ and ‐SO3−) of the grafted poly sulfobetaine methacrylate (pSBMA), and simultaneously are capable of efficient drug loading and release capability due to their porous structure. Importantly, the grafting of pSBMA enables the microspheres with preferable properties (i.e., enhanced lubrication, reduced degradation, and sustained drug release) that are highly desirable for intraarticular treatment of osteoarthritis. In addition, when loaded with diclofenac sodium, the superlubricated microspheres with excellent biocompatibility can inhibit the tumor necrosis factor α (TNF‐α)‐induced chondrocyte degradation in vitro, and further exert a therapeutic effect toward osteoarthritis in vivo.

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“…This should be ascribed to the fact that the particle size of the microgels shrank at higher temperature due to the hydrophobic interaction of the molecular chain, which makes the microgels could easier to enter into the narrow sliding interfaces. Then, the microgel nanoparticles paly soft micro ball-bearing roles between the rubbing pairs (Xu et al, 2019a(Xu et al, , 2019bRudge et al, 2020;Xu et al, 2022). When the temperature exceeded the LCST of the microgels, the nanoparticle size decreased significantly, which helps more microgel additives play the lubrication role, thus the friction coefficient decreased dramatically.…”

Section: Temperature-sensitive Lubrication Behaviormentioning

confidence: 99%

Synthesis and temperature-sensitive lubrication behavior of PNIPAM microgels for titanium alloy

Sun

Zheng

et al. 2022

ILT

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Purpose This paper aims to offeri novel nano-additives polymer microgels to precisely improve the lubrication properties of titanium alloy under different temperatures. Design/methodology/approach The surfactant-free emulsion polymerization method was used to prepare Poly(N-isoprolylacrylamide) (PNIPAM) microgels. A ball-on-disk tribometer was applied to investigated the temperature-sensitive lubrication behavior of PNIPAM microgels. Findings The results show that the as-prepared microgels are ball-like nanoparticles with the size of 50–900 nm. In addition, potassium persulfate as initiator, complete mixing technic and high sodium dodecyl sulfate (SDS) concentration contribute to the formation of microgels with small size. The tribosystem shows a lower friction coefficient with the lubrication of PNIPAM microgels as aqueous solution additives when the temperature exceeding the critical temperature. Originality/value This work reports the temperature-sensitive lubrication of PNIPAM microgels. The critical temperature of PNIPAM microgels could be regulated by the addition of SDS in the solutions. This offers an effective and facile strategy for regulation of the critical temperature of smart microgels, which is helpful for the smart lubrication in the future.

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Uncovering friction dynamics using hydrogel particles as soft ball bearings

Abstract: Hydrogel microparticles transition through four rate-dependent regimes.

Cited by 33 publications

References 41 publications

Understanding relations between rheology, tribology, and sensory perception of modified texture foods

Understanding relations between rheology, tribology, and sensory perception of modified texture foods

Ball‐Bearing‐Inspired Polyampholyte‐Modified Microspheres as Bio‐Lubricants Attenuate Osteoarthritis

Synthesis and temperature-sensitive lubrication behavior of PNIPAM microgels for titanium alloy

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