Search
3 articles for “melt viscosity”
-
Study on Preparation and Characterization of Ultrahigh Molecular Weight Polyethylene Nanocomposites Filled with ZnO Nanoparticles
Abstract: In order to create a completely flexible designed composite that makes it simpler to exhibit ideal mechanical and chemical properties, nano metal oxides are added to polymers as reinforcement. Polymer blends represent a crucial area in the management of innovative materials that outperform net polymers in terms of characteristics. Polymer mixes can provide components with lasting beneficial qualities, as opposed to what is possible with a single polymer equivalent. This …
Published in Journal of Nanoscience, NanoEngineering & Applications · Vol. 12, Issue 3, 2022 · pp. 1–11 Read article
-
Ionic Conductivity of Chain Extension Supramolecular Polymer Material based on Reactive Hydrogen Bonding Motif
Abstract: AbstractSelf-assembly of low molecular weight oligomers possessing good mechanical properties at room temperature and having a low melt viscosity at elevated temperatures are of interest for many applications, such as hot melts and thermoplastic elastomers. Association between end groups can be based on a variety of secondary interactions, such as Vander Waals, hydrophobic, ionic interactions, or hydrogen bonding. A low molecular weight poly (ethylene glycol) (PEG) was functionalized with 2-Ureido-4[1H] …
Published in Journal of Polymer & Composites · Vol. 2, Issue 1, 2023 · pp. 30–36 Read article
-
Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article