Effect of the Strength of Stickers on Rheology and Adhesion of Supramolecular Center-Functionalized Polyisobutenes

Effect of Polyelectrolyte Charge Density on the Linear Viscoelastic Behavior and Processing of Complex Coacervate Adhesives

It is well-known that the phase behavior and physicochemical and adhesive properties of complex coacervates are readily tuneable with the salt concentration of the medium. For toxicity reasons, however, the maximum applicable salt concentration in biomedical applications is typically low. Consequently, other strategies must be implemented in order to optimize the properties of the resulting complex coacervates. In this work, the effect of the charge density of a strong polyanion on the properties of complex coacervates was studied. To control this charge density, statistical anionic/charge-neutral hydrophilic copolymers were synthesized by means of an elegant protection/deprotection strategy and subsequently complexed with a strong polycation. The resulting complexes were observed to have an increasing water content as well as faster relaxation dynamics, with either increasing salt concentration or decreasing charge density. Time-salt and time-salt-charge density superpositions could be performed and showed that the relaxation mechanism of the complex coacervates remained unchanged. When the charge density was decreased, lower salt concentration complexes became suitable for viscoelastic adhesion with improved injectability. Such complex coacervates are promising candidates for injectable biomedical adhesives.

Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Stickinessis an inherent textural property in many sugar-rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections. This work reviewed these theories in the context of sugar-rich foods, followed by a survey on the sensory and instrumental analyses of stickiness. Furthermore, the contributions of ingredients, temperature, compression, and contact surfaces to sugar-rich food adhesion are highlighted.

Synthesis and self-aggregated nanostructures of hydrogen-bonding polydimethylsiloxane

Reversible lamellae (LAM), hexagonally packed cylinders (HPC), body-centered cubic spheres (BCC) and disordered micelles (DIM), are realized by tuning the nature of H-bonding moieties (Ba, TAP, HW), the molecular weight of PDMS, and the temperature.

A Critical Approach to Polymer Dynamics in Supramolecular Polymers

Over the past few years, the concurrent (1) development of polymer synthesis and (2) introduction of new mathematical models for polymer dynamics have evolved the classical framework for polymer dynamics once established by Doi-Edwards/de Gennes. Although the analysis of supramolecular polymer dynamics based on linear rheology has improved a lot recently, there are a large number of insecurities behind the conclusions, which originate from the complexity of these novel systems. The interdependent effect of supramolecular entities (stickers) and chain dynamics can be overwhelming depending on the type and location of stickers as well as the architecture and chemistry of polymers. This Perspective illustrates these parameters and strives to determine what is still missing and has to be improved in the future works.