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Rheology

About: Rheology is a research topic. Over the lifetime, 12368 publications have been published within this topic receiving 333528 citations.


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Book
26 Nov 1998
TL;DR: In this article, the authors present a comprehensive overview of the properties and properties of complex fluids and their properties in terms of physics, chemistry, physics theory, and physics of complex fluid properties.
Abstract: Part I: Fundamentals 1. Introduction to Complex Fluids 1.3 Rheological Measurements and Properties 1.4 Kinematics and Stress 1.5 Flow, Slip, and Yield 1.6 Structural Probes of Complex Fluids 1.7 Computational Methods 1.8 The Stress Tensor 1.9 Summary 2. Basic Forces 2.1 Intoduction 2.3 Van der Waals Interactions 2.4 Electrostatic Interactions 2.5 Hydrogen-Bonding, Hydrophobic, and Other Interactions 2.6 Summary Part II: Polymers, Glassy Liquids, and Polymer Gels 3. Polymers 3.1 Introduction 3.2 Equilibrium Properties 3.3 Intrinsic Viscosity and Overlap Concentration 3.4 Elementary Molecular Theories 3.5 Linear Viscoelasticity and Time-Temperature Superposition 3.6 The Rheology of Dilute Polymer Solutions 3.7 The Rheology of Entangled Polymers 3.8 Summary 4. Glassy Liquids 4.1 Introduction 4.2 Phenomenology of the Glass Transition 4.3 Free-Volume Theories 4.4 Entropy Theories 4.5 Nonlinear Relaxation and Aging 4.6 Mode-Coupling Theory and Colloidal Hard-Sphere Glasses 4.7 Analog Models 4.8 Rheology of Glassy Liquids 4.9 Summary 5. Polymer Gels 5.1 Introduction 5.2 Gelation Theoies 5.3 Rheology of Chemical Gels and Near-Gels 5.4 Rheology of Physical Gels 5.5 Summary Part III: Suspensions 6. Particulate Suspensions 6.1 Introduction 6.2 Hard, and Slightly Deformable Spheres 6.3 Nonspherical Particles 6.4 Electrically Charged Particles 6.5 Particles in Viscoelastic Liquids: "Filled Melts" 6.6 Summary 7. Particulate Gels 7.1 Introduction 7.2 Particle Interactions in Suspensions 7.3 Rheology of Particulate Gels 7.4 Summary 8. Electro- and Magneto-Responsive Suspensions 8.1 Introduction 8.2 Electrorheological Fluids 8.3 Magnetorheological Fluids 8.4 Ferrofluids 8.5 Summary 9. Foams, Emulsions, and Blends 9.1 Introduction 9.2 Emulsion Preparation 9.3 Rheology of Emulsions and Immiscible Blends 9.4 Structure and Coarsening of Foams 9.5 Rheology of Foams 9.6 Summary Part IV: Liquid Crystals and Self-Assembling Fluids 10. Liquid Crystals 10.1 Introduction 10.2 Nematics 10.3 Cholesterics: Chiral Nemantics 10.4 Smectics 10.5 Summary 11. Liquid Crystalline Polymers 11.1 Introduction 11.2 Molecular Characteristics of Liquid Crystalline Polymers 11.3 Flow Properties of Nematic LCP's 11.4 Molecular Dynamics of Polymeric Nematics 11.5 Molecular Theory for the Rheology of Polymeric Nematics 11.6 Summary 12. Surfactant Solutions 12.1 Introduction 12.2 Methods of Predicting Microstructures 12.3 Disordered Micellar Solutions 12.4 Surfactant Liquid Crystals 12.5 Summary 13. Block Copolymers 13.1 Introduction 13.2 Thermodynamics of Block Copolymers 13.3 Rheology and Shear-Aligning of Block Copolymers 13.4 Summary Appendix: Momentum-Balance Equations in the Absence of Inertia

3,840 citations

Book
19 Mar 1987
TL;DR: The structure of concentrated dispersions thin films Emulsions Microemulsions Rheology of colloidal dispersions and their properties are described in detail in this paper, with a focus on statistical mechanics of fluids.
Abstract: Introduction to statistical mechanics of fluids Adsorption from Solution The electrokinetic effects The structure of concentrated dispersions Thin films Emulsions Microemulsions Rheology of colloidal dispersions.

3,325 citations

Book
01 Jan 1986
TL;DR: In this paper, the authors present a model for the behavior of polymers in the Liquid Crystalline State (LCS) and the Amorphous State (ACS).
Abstract: Chain Structure and Configuration. Molecular Weights and Sizes. Concentrated Solutions and Phase Separation Behavior. The Amorphous State. The Crystalline State. Polymers in the Liquid Crystalline State. Glass-Rubber Transition Behavior. Cross-Linked Polymers and Rubber Elasticity. Polymer Viscoelasticity and Rheology. Mechanical Behavior of Polymers. Modern Topics. Index.

2,701 citations

Book
15 Jun 1989
TL;DR: In this article, the authors discuss the importance of non-linearity solids and liquids rheology is a difficult subject for rheological research, and present some demonstrations of high extensional viscosity behaviour.
Abstract: 1) What is rheology? historical perspective the importance of non-linearity solids and liquids rheology is a difficult subject components of rheological research. 2) Viscosity practical ranges of variables which affect viscosity the shear-dependent viscosity of non-Newtonian liquids viscometers for measuring shear viscosity. 3) Linear viscoelasticity the meaning and consequences of linearity the Kelvin and Maxwell models the relaxation spectrum oscillatory shear relationships between functions of linear viscoelasticity methods of measurement. 4) Normal stresses the nature and origin of normal stresses typical behaviour of N 1 and N 2 observable consequences of N 1 and N 2 methods of measuring N 1 and N 2 relationships between viscometric functions and linear viscoelastic functions. 5) extensional viscosity importance of extensional flow theoretical considerations experimental methods experimental results some demonstrations of high extensional viscosity behaviour. 6) Rheology of polymeric liquids general behaviour effect of temperature on polymer rheology effect of molecular weight on polymer rheology effect of concentration on the rheology of polymer solutions polymer gels liquid crystal polymers. molecular theories the method of reduced variables empirical relations between rheological functions practical applications. 7) Rheology of suspensions the viscosity of suspensions of solid particles in Newtonian liquids the colloidal contribution to viscosity viscoelastic properties of suspensions suspensions of deformable particles the interaction of suspended particles with polymer molecules also present in the continuous phase computer simulation studies of suspension rheology. 8. Theoretical rheology basic principles of continuum mechanics successful applications of the formulation principles some general constitutive equations constitutive equations for restricted classes of flows simple constitutive equations of the Oldroyd/Maxwell type solution of flow problems.

2,569 citations

Book
26 Aug 1998
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Abstract: Context and background Emulsion science in the food industry General characteristics of food emulsions Emulsion properties Hierarchy of emulsion properties Understanding food emulsion properties Molecular characteristics Introduction Forces of nature Origin and nature of molecular interactions Overall intermolecular pair potential Molecular structure and organization is determined by a balance of interaction energies and entropy effect Thermodynamics of mixing Molecular conformation Compound interactions Computer modeling of liquid properties Measurement of molecular characteristics Colloidal interactions Introduction Colloidal interactions and droplet aggregation Van der Waals interactions Electrostatic interactions Steric interactions Depletion interactions Hydrophobic interactions Hydration interactions Thermal fluctuation interactions Nonequilibrium effects Total interaction potential Measurement of colloidal interactions Prediction of colloidal interactions in food emulsions Emulsion ingredients Introduction Fats and oils Water Emulsifiers Texture modifiers Other food additives Factors influencing ingredient selection Interfacial properties and their characterization Introduction General characteristics of interfaces Adsorption of solutes to interfaces Electrical characteristics of interfaces Interfacial composition and its characterization Interfacial structure Interfacial rheology Practical implications of interfacial phenomena Emulsions formation Introduction Overview of homogenization Flow profiles in homogenizers Physical principles of emulsion formation Homogenization devices Factors that influence droplet size Demulsification Future developments Emulsion stability Introduction Rheological properties of materials Measurement of rheological properties Rheological properties of emulsions Computer simulation of emulsion rheology Major factors influencing emulsion rheology Future trends Emulsion flavor Introduction Flavor partitioning Flavor release Emulsion mouthfeel Measurement of emulsion flavor Overview of factors influencing emulsion flavor Concluding remarks and future directions Appearance Introduction General aspects of optical properties of materials Mathematical modeling of emulsion color Measurement of emulsion color Major factors influencing emulsion color Concluding remarks and future directions Characterization of emulsion properties Introduction Testing emulsifier effectiveness Microstructure and droplet size distribution Disperse phase volume fraction Droplet crystallinity Droplet charge Droplet interactions Food emulsions in practice Introduction Milk and cream Beverage emulsions Dressings References Index

2,524 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
20242
20233,013
20226,189
2021666
2020596
2019570